Arguably my favorite part of this recipe is the avocado tomatillo salsa. Just look at that gorgeous pop of green! It’s creamy, zesty and just slightly spicy and a perfect compliment to the savory and rich taco filling.

Quesabirria tacos are so hot right now! The Instant Pot is not only key to making the most succulent, flavorful beef you’ve ever tasted, but the consommé or leftover braising liquid for taco dunking.

One of my favorite Taco Tuesday recipes is my blackened fish tacos with avocado crema. Fish tacos may seem intimidating to make at home, but trust me when I say they are some of the easiest tacos to whip up and definitely some of the most delicious.

These sheet pan shrimp fajitas are an obsession! Not only do they come together in minutes, but they make for easy cleanup and are a budget-friendly meal. Did I mention they are mighty delicious?!

Using just a few ingredients - like achiote paste, garlic and fresh citrus juices - this pork comes together in your Instant Pot in about an hour. You could also use your slow cooker to set and forget it! The result is the most juicy, smoky and flavorful pork you’ve ever tasted. Serve it up in taco format with your favorite fixings to get a true taste of Mexico!

These gorgeous and vibrant shrimp tacos have it all: they're spicy, sweet, smokey, zesty and fresh. What's even better is this recipe comes together in less than 30 minutes thanks to harnessing the power of multi-tasking and the wonder of a sheet pan.

My carne asada tacos are all about the beef. Using a foolproof marinade, the beef turns out tender, juicy and ideal for taco munching. Topped with classic taco truck ingredients, these tacos are as beautiful as they are scrumptious.

Nothing is more festive than a sizzling plate of fajitas! My fajita marinade is simple and true to some of my favorite Mexican flavors, focusing on smoky and spicy chipotle peppers in adobo sauce and bright, zesty lime. Top with your most favorite toppings and you have yourself a “mini summer moment!”

Inspired by our favorite breakfast taco in Austin, these migas breakfast tacos are a breakfast staple in our house. Perfect for throwing together on a lazy weekend morning, they’re layered with texture and flavor; crunchy, fresh, cheesy, bright and creamy all in one bite.

As your self-proclaimed taco girl, I present to you a superbly delicious and easy recipe for tacos al pastor. My recipe takes these classic flavors of al pastor and adapts them for the slow cooker. These tacos are all about the meat. Crazy tender and bursting with flavor, they are absolutely the star of the show. But the bright and flavorful toppings - queso fresco, cilantro and fresh pineapple - really seal the deal. From someone who loves cooking and eating tacos these are by far a favorite!

A few pantry staples and a combo of chiles create a perfect marinade and ultimately sauce for fork-tender morsels of pork. Serve on a tortilla with pickled red onions, cabbage and avocado for an authentic taste of Mexico.

My Hungry Ali 2.0 fish tacos are pretty stellar. By pan searing instead of frying with a few kicks of spice, they’re savory, smoky and fresh as could be. With creamy lime slaw on a warm tortilla, it creates for a super satisfying fish taco bite.

My slow cooker method achieves the same affect as authentic carnitas with a few shortcuts, thanks to the slow cooker and a final crisp in the oven. I dare you not to sneak little tid-bits of pork to snack on while you wait to assemble your taco!

Some might call this chicken a copycat version of a popular, fast-casual Mexican chain restaurant's chicken. But I'll let you decide that for yourself. Once you pop them on the grill and the chicken starts to char, then you know you're in for a real treat.

Move over, Chipotle! This easy peasy, insanely delicious slow cooker barbacoa is coming for you. Savory, smoky, spicy and oh-so-tender, it's fit for any taco, tostada, burrito, enchilada, you name it. You’re going to be hooked!

You too can make restaurant quality chicken Tinga at home!. Serve this spicy, tangy and succulent chicken on tostada shells with refried black beans, lots of cold, crispy iceberg, some radish slices for crunch and lots of cotija crumbles for an easy, delicious weeknight dinner.

Tacos are always a good idea, especially when it comes to fish tacos! And if you’re going to eat a fish taco, you have to go all out with a classic, beer-battered method with slaw and spicy mayo. Eat your heart out!