All tacos ranked

It’s been a fun month of tacos. As a recap here’s our favorites.

5 stars

4 stars

  • Tinga:
  • Mushroom potato chorizo Tacos:
  • Caramelized Pork Tacos:
  • Beef Barbacoa:
  • Steak poblano and mushroom tacos:
  • Smokey Pulled Pork Tacos:
  • Beer Battered Fish-
  • 3 ingredient crock pot chicken tacos:

3 stars

2 stars

  • Honey lime tequila shrimp:

Taco #19

Tonight’s taco, our final taco, was Spicy cider beer braised chicken enchilada tacos with sweet chili apple pomegranate salsa.


The review from the internet: There is just so much to love about these Spicy Cider Beer Braised Chicken Enchilada Tacos. Like the fact that on a Monday you can eat AND drink your beer… all at once. Or the fact these are the easiest thing to make. Or the fact that just about everyone will eat these (if we didn’t have any issues, I doubt you will!). Or the fact that these are pretty healthy tacos, without sacrificing flavor (definitely do not slump on the cheese though). Or maybe even the fact that if a crockpot works best for you, you can start the chicken in the morning, then come home to the best tacos at night. Add a cold beer (or whatever you drink) + lots of apple salsa (because it is so good), and no matter what went on during the day, your Monday will end right. See, so much to love.

Our review: YUMMM Elliot was at soccer so I started these before he got home. This was my first venture into breaking up a pomegranate. I managed to get seed everywhere and most of our kitchen was red by the time I was done but it was worth it. This is was a super yummy salsa. It would probably be great without the chili sauce too. It was super fresh and seasonal, I loved it.

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I forgot to thaw the chicken this morning so I had to quickly thaw it in the sink. It was still a little frozen when I threw it in the pan, but it still turned out great. Had I been thinking I would have thrown this all in the crock pot this morning. As the meat was cooking it smelled sooooooo spicy, I got a little nervous about it. I thought for sure it was going to be too spicy, but it wasn’t.


Once the meat was cooked and pulled we topped with cheese and salsa. The chicken had great flavor, the salsa was PERFECT and the cheese just balanced it all out, making it the prefect fall dish. We’d highly recommend this one.

This one gets 🍍🍍🍍🍍🍍 5/5 pineapples – would make again any day

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The Deets:


    • 2 pounds boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced or grated
    • 2 chipotle chilies in adobo, minced
    • 2 teaspoons chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon brown sugar
    • 1/2 teaspoon cayenne, or more or less to taste
    • salt and peper
    • 1 (8 ounce) beer (I used a pumpkin beer)
    • 1/2 cup apple cider, plus more if needed
    • 1/2 -3/4 cup enchilada sauce (homemade or store-bought)
    • 8 warmed flour or corn tortillas, for serving
    • sharp cheddar cheese + cotija cheese, for serving
    • Sweet Chili Apple-Pomegranate Salsa.
    • 2 honeycrisp apples, finely chopped
    • arils from one small pomegranate (learn how to deseed a pomegranate here)
    • 1 jalapeño, seeded (if desired) + chopped
    • 1/4 cup fresh cilantro, chopped
    • juice from 1 lime
    • 2-4 tablespoons sweet thai chili sauce (I used 3, but use as little or much as you would like)

*Crockpot version in the notes.

Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.

Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.

Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.

Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.

To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro. Happy taco eating!

Pulled from:


Tonight’s taco brought to you by pub club mke


Was a chicken taco. We had tickets to the Bucks home opener so we grabbed a bite downtown before the game. We stopped at pub club because last year it was always packed before games. We were kind of disappointed. It was just super average and had a super average beer menu. We got wings and chicken tacos the taco was good the spicy sauce on it was great but nothing is go out of my way to get.


This one gets 🍍🍍pineapples it was fine nothing to write home about though.

Taco #17

Tonight’s taco was Crispy Pork Carnitas.


The review from the internets: Oh my goodness, people.  I’ve stumbled upon a new way to make crispy pork carnitas.  But instead of spending hours upon hours babysitting your carnitas in the oven, turning them countless times to get the crispies, and adding in tons of extra oil (or lard – eek), these delicious and crispy carnitas can be made in your slow cooker!

Our Review: Gotta love a slow cooker meal on a cold day. We threw everything in this morning. Which really might have been one of the least complicated throw everything into a slow cooker that I’ve ever done. We like spicy and I had extra adobo peppers so I just threw them all in.


When I got home the house smelled good.The pork pulled apart easily and crisped up nicely in the broiler. The extra peppers gave it just enough heat, they weren’t burn your mouth hot. I’m not sure I’d ever do it with less actually. We topped with avocado, sour cream, tomatoes and cheese. Overall easy and good the extra pepper gave it extra flavor. Win win.

This one gets 🍍🍍🍍 3/5 pineapples. It’s good but it isn’t anything special


The Deets:


  • 1 Tbsp. canola or vegetable oil
  • 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
  • 8 oz. beer
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper


Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.

Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.

Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.

Repeat with the other baking sheet of pork.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.


Pulled from:

Taco #16

Tonight’s taco is BBQ Margarita Chicken Tostadas with Sweet Jalapeño Margarita Salsa.


The review from the internet: n/a


Our review: I cooked some pulled chicken over the weekend. So this was super easy to pull together on a week night.  We mixed up the sauce and then threw the pulled chicken in the pan with sauce and warmed everything up. I also cheated and repurposed my salsa from last night. I just cut up a mango and mixed it in. Aside from the fire-roasted tomatoes and tequila it was almost the same salsa.

After everything was warmed up the tacos were easy to assemble. We topped with cheese. Overall a great easy weeknight meal.

This one gets 🍍🍍🍍 3/5 pineapples. It’s good but it isn’t anything special


The deets:

  • BBQ Margarita Chicken
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 cup of your favorite BBQ Sauce
  • 2 tablespoons tequila (optional)
  • 2 teaspoons lime zest
  • 2 teaspoons orange zest
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 jalapeño, seeded + finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • Sweet Jalapeno Margarita Salsa
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
  • 2 jalapeños, seeded + finely chopped (use 1 for less heat)
  • 2 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 lime, juiced
  • 2 tablespoons tequila (optional)
  • good pinch of salt
  • For serving
  • 4-8 corn tortillas
  • canola oil
  • 1 batch Mexican Fries
  • 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
  • 1/4 cup fresh cilantro
  • greek yogurt or sour cream
  • queso fresco or cotija cheese, crumbed



Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.

Preheat your grill to medium high heat.

In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.

In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.

While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.

To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with Mexican Fries, greek yogurt, salsa, cheese and cilantro…fiesta time!

Pulled from:

Taco #15

Tonight’s taco was Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa


The review from the internet: Sweet and spicy jerk salmon on a bed of coconut rice with cheddar cheese and black beans that are all sitting atop a crispy tostada.

Our Review: It does taste as good as it looks.  I got super great fresh salmon from the store yesterday, I was excited to use it so this seemed like the perfect timeThe sauce came together easily, then we let the salmon marinate.


Next up rice and salsa. The recipe called for mixing the rice with toasted coconut and black beans. Since I do not like coconut I mixed it with black beans, lime juice and cilantro. For the salsa, we like spicy so I threw in extra jalapeños, I might have gotten too carried away with it since it ended up being spicier than anticipated.

IMG_2190 IMG_2189

Tostadas – I’ve never tostadaed before. So try one got thrown in the trash, but eventually we got the hang of it.


Then layer and enjoy! These were goooooood and pretty easy to make. I’d highly recommend. The salsa might have gotten a little spicy but that was on me.  They were easy to make and and tasted super yummy and super pretty. We would highly highly recommend this one. And if you needed to impress someone with a fancy dish that is super simple, this is it.

This one gets 🍍🍍🍍🍍🍍 5/5 pineapples.


The Deets:


    • 1 pound salmon
    • 1/4 cup ketchup
    • 1/4 cup soy sauce (use reduced sodium for less salt)
    • 1 tablespoon fresh orange juice
    • 1 tablespoon molasses
    • 3 teaspoon curry powder
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon cinnamon
    • 1 teaspoon fresh ginger
    • 1 clove garlic, minced or grated
    • 1 tablespoon olive oil


    • 1/2 pineapple, sliced into sticks and grilled
    • 1 peach, chopped
    • 1/2 cup grape tomatoes, quartered
    • 3 tablespoons toasted coconut
    • 1 jalapeno, seeds removed and chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, juiced
    • salt and pepper, to taste
    • To assemble
    • 2 tablespoons olive oil
    • 4 (small) corn tortillas
    • 1/2 cup cooked black beans, rinsed and drained if canned
    • 1 cup [coconut rice |]
    • 1/2 cup cheddar cheese, shredded

Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.

Preheat the grill to medium high heat.

In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.

Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.

When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.

While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.

Toss the coconut rice with the black beans.

Preheat the broiler to high.

Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve.

Pulled from:

Taco #14

Tonight’s taco was 3-Ingredient Crockpot Chicken Tacos!


The Internet review: Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. They were like that in real life, too. Messy and delicious. I’ve been told before I have a knack for ordering the messiest foods on any menu. Why? Because the messiest foods are the best foods. It’s a fact.

Our review: I was planning on making Chicken Fried tacos ( but was feeling all sorts of lazy and just got back from a crazy spin class, so I didn’t follow through on that. This morning in prep for chicken fried tacos, I threw 3 chicken breasts in the crockpot with a pack of taco seasoning and a jar of salsa and set it on low for 8 hours.


When I got home I pulled the chicken apart and we assembled (using our giant tortillas again) and enjoyed.

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This one has been an easy favorite of ours for a while. It’s simple to throw together and has a lot of flavor. You can top it with anything which is nice and comes together in a pinch. It does make TONS soooo be prepared.

This one gets 🍍🍍🍍🍍 4/5 pineapples. It’s good and simple.

The Deets:

1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Pulled from:

Taco #13


The review from the internet: I don’t mean to be super obvious here, but we have some really delicious things going on in the food department right now that you need to know about. Starting with thin strips of caramelized pork tucked into a soft corn tortilla, moving on to fresh cucumber pineapple cilantro salsa, and finishing with a chili mayo sauce over the top because SAUCE RULES THE WORLD.

Our Review:

I’ll start by admitting that I reused some of my salsa from Monday night. I added in the cucumbers and additional pineapple, so the only difference from the salsa in this recipe was the addition of tomato and mango. Now that, that is out of the way I’ll follow up by saying we had more guests!! My BFF from life starting in 5th grade Ari and her husband Bob stopped over for tacotober! We had lots of fun and laughed mucho.

So the tacos, after Monday night’s way too complex taco these were so simple to pull together. Even if we don’t compare to Monday night’s it was still super simple. I did prep the onions, jalapeno mix in the morning so that helped too. Chopping up the onion was probably the most complicated part.  When I got home from work I chopped up the pork, stirred the salsa and then chopped up an avocado.

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So cooking everything up was easy, just saute, once the onion was tender we threw in the pork and browned it. Once that was done, time to caramelize! What I didn’t realize about caramelizing was that the pan needed to be super hot, luckily we have a super burned (double burner?) so that was easy to achieve, the other thing I didn’t realize was that it takes a while to get it start but then it goes super quick. I was a bit worried about over cooking the pork (nothing is worse than chewy meat), but it all worked out.

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You’ll notice that we have giant tortillas tonight. That’s because the store had no normal size tortillas, strange right? Ok back to the review. Caramelization was great, salsa still seemed too oniony, overall great tacos. I’m still not loving fruit salsa, I can’t decide if that’s because it’s not fruit season or if it’s because I don’t like fruit salsa.

Our reviews from our friends. They liked that the pork was in pieces instead of shredded, I’ll agree that this was a nice change up. We’re so use to pulled pork tacos that it is a nice change up. They didn’t feel like the salsa was too oniony either. Our guests also felt that the caramelization of the pork was a nice touch.

Overall we’d give this one a 🍍🍍🍍🍍 4/5 pineapples.


The Deets: 

For the Pork:
  • 1 tablespoon oil
  • 1 shallot
  • 1 clove garlic
  • 1 jalapeno, ribs and seeds removed
  • 2 teaspoons fish sauce
  • 18 ounces boneless pork loin, sliced into thin strips
  • 2 tablespoons sugar
  • 2 tablespoons water
For the Pineapple Salsa
  • 1 cup chopped pineapple
  • 1 cup chopped cucumber
  • ½ cup chopped cilantro
  • ½ cup chopped red onion or shallot
  • a squeeze of lime juice
  • a pinch of salt
  • tortillas for serving
  • cilantro and lime for serving
  • chili sauce for topping – see notes
  1. For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.
  2. For the salsa: Toss everything together in a medium bowl.
  3. For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.
For the chili sauce, combine two parts mayo and one part hot sauce (more or less depending on how hot your hot sauce actually is – I used Sriracha which is just moderately spicy). Whisk to combine or shake in a jar. Add water if needed to thin out the consistency – serve over the tacos.

Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.

For leftovers, store each element (pork, salsa, and sauce) separately.


Pulled from:

Taco #12

Another fish taco. Tonight’s taco is Baja Fish Tacos with Tropical Salsa


The Review from the internet: n/a

Our Review: These where good, overall might have been a little more work than I was looking for on a Monday night. The flavor of the salsa was good, but had soooooo many components. I might have ended up putting too much onion in. The citrus was really nice and bright and balanced out the fish well.


The fish and batter was easy to pull together. To be honest I didn’t realize that these were battered tacos or I would have picked something else for tonight.


IMG_2154 Once the fish was cut up, dipped and fried the tacos came together easily. I was done, chopping and dicing so I skipped the sauce and just used sour cream.IMG_2155

This one gets 🍍🍍🍍 3/5 pineapples. It was good, but maybe too much work for a week night.

The Deets:


1 lb. flaky fish like rockfish, halibut, or cod

1 egg

¼ c. filtered water (optionally you could get a little crazy and sub a good GF beer)

1 tsp. onion powder

½ tsp. ground cumin

½ tsp. sweet paprika

¼ tsp. dried oregano

dash cayenne or chipotle powder

½ tsp. baking powder

⅓ c. + 2 tbsp. cassava flour, divided

Coconut oil or avocado oil, for pan-frying

For the Tropical Salsa:

2 medium tomatoes, chopped small

½ large red onion, diced small

1 mango, cubed small

½ c. chopped pineapple

2 cloves of garlic, minced

1 lime, juiced (about 2-3 tablespoons of juice)

½ c. chopped cilantro

½ tsp. sea salt

¼ tsp. black pepper

Splash of red wine vinegar & extra-virgin olive oil

For the Chipotle Crema:

¼ c. good-quality mayo (homemade, if possible)

¼ c. coconut cream or plain grass-fed yogurt

1 tsp. adobo seasoning

1 tsp. smoked paprika

¼ – ½ tsp. chipotle powder (use caution, it’s spicy!)

1 tbsp. fresh lime juice

2 cloves of garlic, minced

1 tsp. honey

Pinch of sea salt & black pepper

To assemble:

Tortillas (recipe for the grain-free version shown here) or lettuce cups for wrapping

Chopped cabbage

Fresh avocado slices


Prep the fish by patting dry with paper towels and slicing into long strips about 2″ thick.  Combine the egg, water, onion powder, cumin, paprika, oregano, cayenne, baking powder, and ⅓ cup of cassava flour in a wide bowl.  Whisk until a thick pancake-like batter forms.  Place the additional 2 tablespoons of cassava flour in another wide bowl.  Set them aside to pan-fry just before serving.

Prep the Topical Salsa by combining all the salsa ingredients in a medium bowl.  Toss well and set it aside to let the flavors meld.  This can be done the day before and kept in the refrigerator.

Prep the Chipotle Crema by whisking the crema ingredients together in a small bowl.  Set it aside until serving.  This can also be prepped ahead and kept in the refrigerator.

To assemble, chop the cabbage into thin strips and slice the avocado.  Fill a heavy-bottomed pan (I prefer cast iron) about 1″ deep with coconut oil.  Heat over medium high until the oil begins to shimmer.  To pan-fry the fish: dip a piece of fish in the plain cassava flour, shake off the excess, then dip it into the batter to coat it entirely.  Allow some of the excess batter to drip off and gently place the fish into the hot oil, laying it down in the direction away from you to keep splatters from coming at you.  Cook until golden brown, about 2 minutes per side.  Move the cooked fish to a cooling rack and sprinkle with sea salt and black pepper.

Serve immediately layered into tortillas with cabbage, avocado, Tropical Salsa, and Chipotle Crema.

Recipe pulled from:

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