Chili Lime Shrimp Tacos

1 tablespoon oil
1 pound shrimp, peeled
1 teaspoon chili powder
1 lime, zest and juice
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup pineapple salsa
Jalapeño slices for garnish

Heat the oil in a large skillet over medium-high heat. Add the shrimp to the skillet and season with chili powder, salt, and pepper. Cook, flipping once, until the shrimp becomes pink and opaque, about 4 to 5 minutes. Add the lime zest and juice and toss well.
To assemble the tacos, divide the chili lime shrimp on corn tortillas and top with pineapple salsa and fresh jalapeño.
Enjoy immediately.

Grilled Veggie Tacos

1 tablespoon oil
4 portobello mushrooms, thickly sliced
2 poblano pepper, sliced
1/2 red onion, sliced
1/2 cup frozen corn kernels
2 garlic cloves, minced
1 tablespoon chili powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup guacamole for serving

Heat the oil in a large skillet over medium-high heat. Add mushrooms and cook until they begin to soften, 3 to 4 minutes. Add poblano, red onion, and corn kernels and cook for another 3 to 4 minutes. Add garlic, chili powder, salt, and pepper and cook, stirring, for another 1 to 2 minutes.
To assemble the tacos, spread a layer of guacamole on each tortilla and top with the mushroom mixture.
Enjoy immediately.

Chipotle Chicken Tacos

1 tablespoon oil
1/2 yellow onion, diced
1 red yellow pepper, diced
2 garlic cloves, minced
2 cups cooked shredded chicken
1/2 cup fire roasted tomatoes
2 chipotle peppers in adobo sauce, minced
2 teaspoons chili powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup black bean pico de gallo for serving
1/4 cup sour cream for serving

Heat the oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until they begin to soften, 3 to 4 minutes. Add garlic and cook for another minute. Add chicken, fire roasted tomatoes, chipotle peppers, chili powder and season with salt and pepper to taste. Cook, stirring, until everything is heated through, 3 to 4 minutes.
To assemble the tacos, divide the chicken mixture on the tortillas and top each with black bean pico de gallo and sour cream.
Enjoy immediately.

Salsa Verde Salmon Tacos

16oz salmon
1 tablespoon oil
1 tablespoon chili powder
1 teaspoon garlic powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup shredded red cabbage for serving
1 avocado, sliced for serving
1/4 cup salsa verde for serving

Preheat the oven to 400°F.
Arrange the salmon on a parchment-lined baking sheet. Drizzle salmon with oil and season with chili powder, garlic powder, salt, and pepper.
Bake until salmon is firm and flakes easily with a fork, between 12 and 15 minutes. Remove the salmon from the oven and flake it with a fork.
To assemble the tacos, arrange some red cabbage on each tortilla and top it with the flaked salmon, avocado, and salsa verde.
Enjoy immediately.

Classic Beef Tacos

1 pound ground beef
1/2 yellow onion, finely diced
1 garlic clove, minced
2 tablespoons taco seasoning
8 corn tortillas
1/2 cup shredded cheddar cheese for serving
1/4 cup sour cream for serving
1 green onion, thinly sliced for serving

Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with the side of a spoon, until it is no longer pink. Add onion and cook for 3 minutes. Add garlic and taco seasoning and cook, stirring, for another minute.
To assemble the tacos, arrange the beef mixture on the corn tortillas and top with cheddar cheese, sour cream, and green onion.
Enjoy immediately.