Are you tired of the same old tacos? Look no further! In this article, we’re excited to share our favorite taco bowl recipes that are perfect for every occasion. Whether you’re looking for a quick and easy meal or a show-stopping dish for your next dinner party, these 20 flavorful taco bowls have got you covered.
From classic beef and chicken tacos to more adventurous options like Korean BBQ and Mediterranean tuna, we’ve included something for everyone in this list. And with a variety of toppings and fillings to choose from, the possibilities are endless!
So go ahead, get creative, and start building your own flavorful taco bowls today! In this article, we’ll explore each of these delicious recipes, sharing tips, tricks, and ingredient lists to help you make them at home.
Let’s dive in and start exploring the world of taco bowls!
Spicy Beef Taco Bowl with Avocado Crema
Get ready for a flavor fiesta! This Spicy Beef Taco Bowl with Avocado Crema is a delicious and easy-to-make meal that combines the bold flavors of Mexico with the creaminess of avocado.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar)
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Avocado Crema Recipe:
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces.
2. Add onion, bell pepper, and garlic; cook until vegetables are tender.
3. Add taco seasoning and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble bowls with beef mixture, shredded cheese, and Avocado Crema.
6. Top with desired toppings.
Cooking Time: 20-25 minutes
Chicken Fajita Taco Bowl with Cilantro Lime Rice
A flavorful twist on traditional tacos, this recipe combines juicy chicken fajitas with creamy cilantro lime rice and crunchy toppings. Perfect for a quick weeknight dinner or a crowd-pleasing weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon fajita seasoning
– 8-10 corn tortillas
– Cilantro lime rice (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese, diced tomatoes
Cilantro Lime Rice:
– 1 cup cooked white or brown rice
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. Cook chicken, bell peppers, onions, and garlic in olive oil until chicken is cooked through.
2. Add fajita seasoning and cook for an additional minute.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble bowls with rice, chicken mixture, and desired toppings.
5. Cook Cilantro Lime Rice according to package instructions or using the recipe above.
Cooking Time: 25-30 minutes
Vegetarian Black Bean Taco Bowl with Chipotle Dressing
This flavorful recipe combines the warmth of black beans, the crunch of taco toppings, and the smokiness of chipotle peppers for a delicious vegetarian meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Shredded cheese (optional)
– Chipotle dressing (see below)
Chipotle Dressing:
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– 1 chipotle pepper in adobo sauce, finely chopped
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, chili powder, and black beans; cook for an additional 2 minutes.
4. Warm tortillas by wrapping them in foil and baking for 5 minutes.
5. Assemble taco bowls with cooked black bean mixture, lettuce, tomatoes, and cheese (if using).
6. Drizzle Chipotle Dressing over the top.
Cook Time: 20-25 minutes
Shrimp Taco Bowl with Mango Salsa
Elevate your taco game with this vibrant and flavorful recipe that combines succulent shrimp, crunchy vegetables, and a sweet and tangy mango salsa.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for brushing
– Mango Salsa (see below)
– Optional toppings: diced avocado, sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 400°F.
2. In a medium bowl, whisk together lime juice, garlic, and cumin. Add shrimp; toss to coat.
3. Brush tortillas with vegetable oil and warm them in the oven for 5-7 minutes or until slightly softened.
4. Cook shrimp in a large skillet over medium-high heat, about 2-3 minutes per side, or until pink and cooked through.
5. Assemble taco bowls by placing cooked shrimp on warmed tortillas, topping with mango salsa, and adding desired toppings.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl; refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes
Pulled Pork Taco Bowl with Pineapple Slaw
Elevate your taco game with this mouthwatering combination of tender pulled pork, crunchy pineapple slaw, and warm tortillas. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 8-10 corn tortillas
– Pineapple Slaw (see below)
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Pineapple Slaw:
– 1 cup pineapple chunks
– 1/2 cup red cabbage, thinly sliced
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together BBQ sauce, brown sugar, and smoked paprika.
3. Rub the mixture all over the pork shoulder and place it in a slow cooker or Dutch oven.
4. Cook for 6-8 hours or until the pork is tender and easily shreds with a fork.
5. Assemble taco bowls by placing pulled pork onto tortillas and topping with pineapple slaw, optional toppings, and serve immediately.
Cooking Time: 6-8 hours (slow cooker) or 2-3 hours (Dutch oven)
Korean BBQ Taco Bowl with Gochujang Sauce
Get ready to fusion your taste buds! This Korean-inspired taco bowl combines the bold flavors of gochujang sauce, juicy beef, and crunchy kimchi slaw for a unique and delicious meal.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 tbsp Gochujang sauce
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Chopped green onions, cilantro, and toasted sesame seeds for garnish
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together gochujang sauce, soy sauce, brown sugar, and 1 tbsp vegetable oil. Add sliced beef and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Remove beef from marinade and cook for 3-4 minutes per side, or until cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble taco bowls by placing grilled beef onto tortillas, topping with kimchi slaw, green onions, cilantro, and sesame seeds.
Cooking Time: 30-40 minutes
Breakfast Taco Bowl with Scrambled Eggs and Chorizo
Breakfast Taco Bowl with Scrambled Eggs and Chorizo
Start your day off right with this flavorful breakfast bowl, packed with scrambled eggs, spicy chorizo, and crunchy veggies.
Ingredients:
– 4 large eggs
– 1/2 pound chorizo sausage, casings removed
– 1 medium red bell pepper, diced
– 1 small onion, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4-6 corn tortillas (depending on size)
– Optional: shredded cheese, sour cream, cilantro, avocado
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together eggs and a pinch of salt. Cook in the microwave or on the stovetop until scrambled. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking up with a spoon, until browned and crispy (about 5 minutes).
4. Add bell pepper and onion to the skillet. Cook until tender (about 5-7 minutes). Season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble bowls by dividing scrambled eggs, chorizo mixture, and any desired toppings among the tortillas.
Cooking Time: 15-20 minutes
Greek-Inspired Taco Bowl with Tzatziki and Feta
This vibrant taco bowl combines the flavors of Greece and Mexico, featuring crispy tacos filled with juicy chicken, creamy tzatziki sauce, crumbled feta cheese, and a sprinkle of fresh parsley.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 8-10 taco shells
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt, pepper, and oregano.
3. Grill or bake the chicken until cooked through, about 20-25 minutes.
4. Meanwhile, prepare tzatziki sauce by mixing yogurt, cucumber, garlic, salt, and pepper in a bowl.
5. Warm taco shells according to package instructions.
6. Assemble tacos with grilled chicken, tzatziki sauce, feta cheese, and chopped parsley (if using).
7. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Buffalo Chicken Taco Bowl with Blue Cheese Drizzle
Elevate your taco game with this spicy and savory recipe that combines the bold flavors of buffalo chicken, crunchy taco toppings, and a tangy blue cheese drizzle. Perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 8-10 corn tortillas
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1/4 cup diced red bell pepper
– 1/4 cup crumbled blue cheese (such as Roquefort)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together buffalo sauce and ranch dressing.
3. Add chicken breasts and toss to coat; bake for 20-25 minutes or until cooked through.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble bowls by placing chicken on top of tortilla, followed by cheese, cilantro, and bell pepper.
6. Drizzle with blue cheese crumbles and serve immediately.
Cooking Time: 25-30 minutes
Lentil and Sweet Potato Taco Bowl with Tahini Dressing
Elevate your taco game with this flavorful and nutritious bowl, featuring a hearty lentil and sweet potato filling, topped with a creamy tahini dressing.
Ingredients:
– 1 cup cooked lentils
– 2 medium sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Tahini dressing (see below)
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, onion, garlic, cumin, salt, and pepper.
3. Spread sweet potato mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. Cook lentils according to package instructions.
5. To assemble bowls, place cooked lentils at the bottom, followed by roasted sweet potatoes.
6. Top with tahini dressing (see below) and desired toppings.
Tahini Dressing:
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 minced garlic clove
– Salt to taste
Mix all ingredients in a bowl until smooth. Adjust seasoning as needed.
Cooking Time: 30-40 minutes
Baja Fish Taco Bowl with Cabbage Slaw
Experience the bold flavors of Baja California with this vibrant fish taco bowl, featuring crispy battered cod, creamy cabbage slaw, and a sprinkle of fresh cilantro.
Ingredients:
– 1 pound cod fillets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Salt, to taste
– 1 head of cabbage, shredded
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Fresh cilantro, chopped (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, and cayenne pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip cod fillets in buttermilk, then coat in flour mixture, pressing gently to adhere.
4. Fry coated cod in hot oil until golden brown, about 3-4 minutes per side.
5. Meanwhile, combine shredded cabbage, mayonnaise, lime juice, salt, and black pepper for the slaw.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble bowls with fried cod, cabbage slaw, and your choice of toppings (e.g., diced tomatoes, avocado, salsa).
Thai Peanut Taco Bowl with Crushed Peanuts
Elevate your taco game with this flavorful and nutritious bowl that combines the spicy kick of Thai peanut sauce with the crunch of crushed peanuts. This recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai peanut sauce
– 8-10 corn tortillas
– Crushed peanuts for garnish
– Optional toppings: diced bell peppers, chopped cilantro, sliced scallions, pickled carrots
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the vegetable oil, garlic, and ginger to the skillet and cook for 1 minute.
3. Stir in the Thai peanut sauce and bring to a simmer.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the taco bowls by spooning the peanut beef mixture onto a tortilla, then topping with your desired toppings.
6. Garnish with crushed peanuts and serve immediately.
Cooking Time: 15-20 minutes
California-Style Taco Bowl with Grilled Veggies
This vibrant dish brings together the flavors of California’s Mediterranean-inspired cuisine, featuring grilled vegetables and a fiesta of textures.
Ingredients:
– 1 cup cooked black beans, warmed
– 1 cup cooked brown rice
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small zucchini, sliced
– 1 small red onion, sliced
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: avocado slices, sour cream, shredded cheese, cilantro leaves
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill vegetables for 3-4 minutes per side, until tender and slightly charred.
3. Warm black beans in a saucepan with a splash of water.
4. Cook brown rice according to package instructions.
5. Assemble the bowl by layering grilled veggies, warmed black beans, and cooked brown rice.
6. Drizzle with olive oil and lime juice; season with salt and pepper.
7. Garnish with optional toppings.
Cook Time: 15-20 minutes
Jerk Chicken Taco Bowl with Mango Habanero Sauce
Elevate your taco game with this Caribbean-inspired dish that combines the bold flavors of jerk seasoning with the sweetness of mango and habanero peppers.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1/4 cup olive oil
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup diced mango
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Mango Habanero Sauce (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together jerk seasoning and olive oil. Brush the mixture on both sides of the chicken breasts.
3. Grill or bake the chicken for 20-25 minutes, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble taco bowls by placing chicken, black beans, mango, cilantro, and Mango Habanero Sauce on each tortilla.
Mango Habanero Sauce:
– 1 ripe mango, diced
– 1/4 cup habanero peppers, seeded and chopped
– 2 tbsp lime juice
– 1 tsp honey
Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning as needed.
Loaded Nacho Taco Bowl with Cheese Sauce
Get ready for a flavorful and filling meal with this loaded nacho taco bowl recipe! This comforting dish combines the best of both worlds – crispy tacos and creamy cheese sauce.
Ingredients:
– 1 pound ground beef
– 1 packet of taco seasoning
– 8-10 corn tortillas
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup half-and-half or heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook ground beef according to package instructions using taco seasoning.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble taco bowls by placing a scoop of cooked beef, some black beans, and shredded cheese on each tortilla.
5. In a small saucepan, melt butter over medium heat. Whisk in half-and-half or heavy cream until smooth. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
6. Pour cheese sauce over taco bowls and top with desired toppings.
Cooking Time: 20-25 minutes
Mediterranean Tuna Taco Bowl with Olives and Artichokes
A flavorful twist on traditional tacos, this Mediterranean-inspired bowl combines the savory taste of tuna with the brininess of olives and the earthy sweetness of artichoke hearts.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup cooked brown rice
– 1/4 cup chopped pitted green olives
– 1/4 cup canned artichoke hearts, drained and chopped
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Cook brown rice according to package instructions.
2. In a medium bowl, combine flaked tuna, cooked rice, chopped olives, and artichoke hearts.
3. Drizzle with olive oil and squeeze with lemon juice.
4. Season with salt and pepper to taste.
5. Serve in a bowl and garnish with fresh herbs if desired.
Cooking Time: 10-12 minutes
BBQ Brisket Taco Bowl with Pickled Onions
Elevate your taco game with this mouthwatering BBQ brisket recipe, paired with tangy pickled onions and crunchy toppings. This flavor-packed bowl is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound beef brisket
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 8-10 corn tortillas
– Pickled onions (see below for recipe)
– Shredded lettuce, diced tomatoes, cilantro, and avocado (optional)
Step-by-Step Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika.
3. Place the brisket in a large baking dish and brush with the BBQ mixture.
4. Bake for 2-1/2 hours or until tender and easily shredded.
5. Assemble the taco bowls by slicing the brisket into thin strips and placing it on a tortilla with pickled onions, lettuce, tomatoes, cilantro, and avocado (if using).
6. Serve immediately.
Pickled Onion Recipe:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Combine all ingredients in a bowl and let it sit at room temperature for at least 30 minutes before using.
Cooking Time: 2-1/2 hours (brisket) + 30 minutes (pickled onions)
Vegan Jackfruit Taco Bowl with Cashew Sour Cream
Get ready for a flavorful and filling vegan meal! This recipe combines the tender texture of jackfruit with the creamy richness of cashew sour cream, all wrapped up in a vibrant taco bowl.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4-6 corn tortillas
– Cashew sour cream (see below for recipe)
– Optional toppings: diced bell peppers, chopped cilantro, sliced avocado
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add jackfruit, cumin, and chili powder. Cook for 5-7 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble taco bowls with cooked jackfruit mixture, cashew sour cream, and desired toppings.
Cashew Sour Cream:
– Soak 1/2 cup cashews in water for at least 4 hours.
– Drain and blend with 1 tablespoon lemon juice and 1/2 teaspoon salt until smooth.
Tex-Mex Taco Bowl with Queso and Jalapeños
A flavorful blend of tender beef, crispy tortillas, creamy queso, and spicy jalapeños comes together in this mouthwatering taco bowl recipe.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (queso)
– 4 jalapeños, sliced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the taco seasoning and cook according to package instructions.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the taco bowls: fill each bowl with the beef mixture, then top with queso, jalapeños, and desired toppings.
6. Serve immediately and enjoy!
Cooking Time: Approximately 15-20 minutes.
Teriyaki Salmon Taco Bowl with Sesame Seeds
Elevate your taco game with this flavorful and nutritious bowl featuring pan-seared salmon, savory teriyaki sauce, and crunchy sesame seeds. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– 1/4 cup sesame seeds
– 1/2 avocado, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt and pepper.
3. Pan-sear salmon for 3-4 minutes per side or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble taco bowls by placing a piece of salmon on each tortilla, followed by a spoonful of teriyaki sauce, diced avocado, and a sprinkle of sesame seeds.
6. Garnish with cilantro and serve immediately.
Cooking Time: 15 minutes
Summary
Get ready to elevate your meal game with these 20 flavorful taco bowl recipes, perfect for every occasion! From classic beef and chicken to seafood, vegetarian, and vegan options, there’s something for everyone. Recipes include Spicy Beef Taco Bowl with Avocado Crema, Chicken Fajita Taco Bowl with Cilantro Lime Rice, and many more innovative twists like Korean BBQ Taco Bowl with Gochujang Sauce and Mediterranean Tuna Taco Bowl with Olives and Artichokes. Whether you’re in the mood for something spicy or sweet, these taco bowl recipes are sure to impress!