Recipe Professional

Ground Turkey Tacos Recipe

2026-06-01T10:02:34Z

Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight meal!

Like many of you, I’m always looking for fast weeknight meals that feel put together. These quick turkey tacos made with ground turkey are one of my go-tos. The taco seasoning is made with spices I always have in my pantry, so I don’t have to think twice when it’s time to make them.

The turkey cooks up in under 20 minutes. All that’s left is to warm some tortillas, pile on your favorite toppings, and dinner is ready. This is honestly one of the recipes we make the most. If you love tacos as much as we do, check out our ground beef tacos and pork tacos.

Key Ingredients

Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and has a few optional ingredients for added flavor.
Ground Turkey: I like to use ground turkey with at least 7% fat for these tacos. If you go with a leaner package, it can get a little dry. You can substitute ground chicken without any changes, and if you want to add veggies, see our taco meat recipe for tips.
Tomato Paste and Stock: These make the taco mixture richer and more flavorful. I like vegetable broth, tomato broth, or chicken stock. You only need ½ cup, so use whatever you have (water will work in a pinch, too).
Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled red onions. Cheese is always a hit, too.

Find the full recipe with measurements below.

How to Make Turkey Tacos

Tip 1: Make our homemade spice mix. If you’ve been around here for a while, you know we love our homemade taco seasoning. If you’re new, trust me. Skip the store-bought packets and mix up your own with chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. It makes all the difference.

Tip 2: Brown the turkey. Let your ground turkey get a little color and a few crispy edges. I like to press the turkey down in the skillet and let it hang out for a minute before breaking it up. Sprinkle in your spice mix, then use a wooden spoon to break it up into crumbles. A heavy skillet (cast iron is my go-to) works wonders here. I do the same thing when I make our beef tacos.

Tip 3: Finish with tomato paste and stock. This is the secret to juicy, flavorful taco meat. Once your turkey is browned and crumbly, stir in a spoonful of tomato paste and a splash of stock. Let it bubble away for a minute or two, and you’re all set to build your tacos!

Tip 4: Warm your tortillas. My favorite way is to toast them one at a time over the gas burner until they’re soft with a few charred spots. If you don’t have a gas burner, just heat them in a hot pan until they’re warm and still soft. Stack them up and wrap in a clean dish towel until you’re ready to eat.

Serving Suggestions

I’m sure you already have favorite toppings for tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless!Here are some of our go-tos:

For sides, we love rice and beans. Here are our recipes for Mexican rice, saffron rice, and cilantro lime rice. Plus, two recipes for beans: refried beans or these saucy black beans. And if you want dinner to feel like your favorite Tex-Mex restaurant, try homemade salsa with tortilla chips.

More Taco Recipes

Ground Turkey Tacos

PREP
10 mins
COOK
10 mins
TOTAL
20 mins

In these turkey tacos, we use our family’s favorite taco meat recipe, but swap ground beef for ground turkey. These turn out best when made with ground turkey that has at least 7% fat. To make them really special, try homemade tortillas. Here’s our recipes for flour tortillas and corn tortillas.

4 Servings

You Will Need

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 ½ tablespoons avocado oil

1 pound ground turkey, 93/7 (450 g)

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water

8 flour tortillas or corn tortillas, warmed over a gas burner or in a skillet

Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomatillo salsa, lime wedges, or hot sauce

Directions

1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

2Cook the taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

3Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

4Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

5Build tacos: Divide the turkey between warmed tortillas and top with your favorite taco toppings.

Adam and Joanne’s Tips

Make-ahead: Make the turkey mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the meat.
Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
The nutrition facts provided below are estimates. We included the taco meat and tortillas.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
341
/
Total Fat
16.6g
/
Saturated Fat
3.4g
/
Cholesterol
84.1mg
/
Sodium
580.5mg
/
Carbohydrate
24.8g
/
Dietary Fiber
4g
/
Total Sugars
1.6g
/
Protein
25.4g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Easy Tomato Feta Salad Recipe

2026-06-01T03:36:56Z

Our tomato feta salad with honey mustard lime vinaigrette is a true showstopper. It combines peak-season tomatoes, fresh basil, a simple homemade dressing, and the surprising, creamy texture of grated feta for a truly standout dish.

As proven by all our tomato recipes, we’re obsessed and especially get excited during the summer when tomatoes are in full season. This recipe is a fun twist on classic tomato salad. We keep the tomatoes and basil but go rogue with the dressing and make a zesty honey mustard lime vinaigrette, which works beautifully with the tomatoes and feta cheese.

The secret to this salad is to use the large holes on your box grater and grate the feta over the tomatoes on your plate. The thin gratings of feta melt in your mouth with each bite of tomato. We can all thank Chef Richard for the tip, and you can be sure that I’ll be grating my feta over salads from now on. For more salad recipes like this one, see our Greek salad with tomato, cucumber, and feta or this watermelon feta salad.

Key Ingredients

Tomatoes: Choose slicer or juicy heirloom tomatoes for this salad. You’ll slice them into rounds before drizzling with the vinaigrette. When shopping for tomatoes, you want them to feel heavy for their size and really smell like a tomato (if you take a sniff and they don’t smell like anything, the tomato won’t taste that great). For a salad calling for cherry tomatoes, see this cherry tomato salad (which also has feta).
Basil and Onion: Sweet Italian basil is lovely, or substitute Thai basil or purple basil (really pretty!). Then, for the onion, use a sweet onion, such as Walla Walla or Vidalia, if you can get your hands on one.
Feta: Use block feta cheese sold in brine. You’ll grate the feta over your salad using a box grater. This shreds it into thin strips, letting you enjoy its salty, briny kick with every bite. If you don’t have a box grater, you can crumble the cheese instead.
Honey Mustard Lime Vinaigrette: You can make the vinaigrette in a bowl with a whisk or shake it all together in a glass jar. It combines fresh lime juice (from 1 lime), honey (maple syrup is a good substitute), salt, cumin, Dijon mustard, and extra-virgin olive oil.

Easy Tomato Feta Salad

PREP
10 mins
TOTAL
10 mins

When tomatoes are in season, I’m all about enjoying them in every way possible. This tomato feta salad is a standout, especially when made with our honey mustard lime vinaigrette. It’s particularly perfect for larger tomatoes like heirlooms. The secret? We use a box grater to thinly shave the feta directly over the salad. This makes the feta so delicate it practically melts in your mouth with each bite of tomato. I highly recommend it! No problem if you don’t have a box grater. Crumbling the feta works beautifully, too. For another recipe with tomatoes and feta, see our cherry tomato salad or this authentic Greek salad!

2 large servings or 4 small salads

You Will Need

3 medium heirloom tomatoes, about 1 pound

1/2 cup thinly sliced onion, preferably sweet onion

2 ounces block feta cheese

14 basil leaves, torn

1 lime, juiced, about 2 tablespoons

1 ½ tablespoons honey

1/4 teaspoon fine sea salt

1/4 teaspoon ground cumin

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

Maldon flaky sea salt, as needed

Directions

1Make the lime vinaigrette: Combine the juice of lime juice, honey, salt, cumin, Dijon mustard, and olive oil in a medium bowl. Whisk well until emulsified (or add to a glass jar, close the lid, and shake until emulsified).

2Add the onions: Drop the sliced onions into the vinaigrette and mix well. (This will tone down the raw flavor of the onion a bit).

3Prepare the tomato salad: Slice the tomatoes into 1/4-inch thick rounds and lay them on a large platter or plate. Spoon some of the vinaigrette and onions over the tomatoes and sprinkle with a pinch or two of flaky sea salt (like Maldon). Scatter the basil over the tomatoes. Then, grate the feta cheese over the top using the large holes of a box grater or crumble it with your fingers. Serve.

Adam and Joanne’s Tips

Storing: Tomato salad is best eaten on the same day (at room temperature), but you can refrigerate it for up to 2 days.
The nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1 small side salad (4 total)
/
Calories
154
/
Total Fat
10.3g
/
Saturated Fat
3.2g
/
Cholesterol
12.6mg
/
Sodium
354mg
/
Carbohydrate
14.2g
/
Dietary Fiber
1.8g
/
Total Sugars
11.1g
/
Protein
3.4g

AUTHOR:

Joanne Gallagher

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Crispy Baked Buffalo Hot Wings Recipe

2026-06-01T02:03:46Z

With our crispy buffalo wings recipe, you can skip the oil and fryer and make delicious, crispy baked wings that rival your favorite restaurants.

This recipe guarantees crispy and delicious chicken wings. You are going to LOVE them! They are perfect for serving a crowd. I use my easy buffalo sauce, and love to serve them with the blue cheese dressing shared below.

This is my favorite method for making chicken wings at home, so we’ve shared a few different versions over the years. You might also enjoy these BBQ wings, spicy glazed wings, and these sticky sweet chili wings.

Key Ingredients

Chicken Wings: Depending on where you buy them, they are sold as the whole wing or separated into a drumstick and wingette. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
Buffalo Sauce: I love using my favorite homemade buffalo sauce. It’s easy and quick to make. You can make it while your wings bake in the oven with butter, hot sauce (like Crystal), garlic powder, and a bit of honey. It’s delicious and I think it tastes better than the store-bought.
Blue Cheese Dip: I love these served with thick blue cheese dip, so I’ve shared a quick recipe below, but if you prefer ranch, I highly recommend trying our homemade ranch. I also have this thinner blue cheese dressing.

Find the full recipe with measurements below.

How to Make Crispy Baked Wings

Tip 1: Use an oven-safe rack. For the crispiest wings, use an oven-safe baking rack inset into a rimmed baking sheet (like in my photos and video). This rack lifts the wings and allows some airflow around them. I use the same setup when baking crispy bacon.

Tip 2: Pat dry before baking. It’s really important to pat your wings dry, helping them crisp up in the oven even more. And don’t forget to season them with salt! I don’t use any other seasonings, but feel free to do so if you’d like.

Tip 3: Bake wings at a higher temperature. I bake my chicken wings in a 425°F oven until crispy, usually 30 to 45 minutes. Adam and I really love them when they are extra crispy, so I continue baking until they have had enough chance to render their fat and crisp up the skin. That means I usually cook them a few more minutes than necessary to reach an internal temperature of 165°F.

Tip 4: Try our homemade buffalo sauce. Once your wings are ready, toss them in your favorite sauce. Our homemade wing sauce combines melted butter, hot sauce (I use Crystal), and a little garlic powder. I also like adding a slight drizzle of honey, balancing the sauce and making everything taste even better.

Serving Suggestions

Celery, carrot sticks, and blue cheese or ranch dressing are classic sides. I love serving them alongside creamy coleslaw, refreshing cucumber salad, or creamy potato salad to turn them into a meal.

You can also serve wings with crispy baked French fries, potato wedges, or try these roasted fingerling potatoes with its creamy sauce for dipping. I also highly recommend browsing our game day recipes category for more ideas.

Crispy Baked Buffalo Hot Wings

PREP
15 mins
COOK
45 mins
TOTAL
1 hr

Skip the oil and fryer and make our baked chicken wings instead. I love using the homemade wing sauce shared below, but you can substitute your favorite store-bought sauce or use BBQ sauce.

2 to 3 Servings

Watch Us Make the Recipe

You Will Need

Baked Chicken Wings

1 pound chicken wings, separated at joints, tips discarded (450g)

Salt, to season the chicken

4 tablespoons unsalted butter (56g)

⅓ cup cayenne pepper hot sauce, like Crystal or Frank’s (80ml)

½ teaspoon garlic powder

1 teaspoon honey, or more to taste, optional

Celery sticks or carrot sticks, for serving

Blue Cheese Dip

½ cup sour cream (113g)

½ cup mayonnaise, try homemade mayo (113g)

6 ounces crumbled blue cheese (170g)

1 tablespoon minced parsley

Salt and fresh ground pepper

Directions

1Prepare oven and pan: Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.

2Bake the wings: Pat dry chicken wings with paper towels, and then season with salt. Spread out in one layer on the wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

3Make blue cheese dip: Stir the sour cream, mayonnaise, blue cheese, and parsley together in a bowl. Season to taste with salt and pepper, then refrigerate until ready to serve with the wings.

4Make buffalo sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Remove the saucepan from the heat, then stir in the hot sauce, garlic powder, and honey. Season with salt to taste. Set aside until the wings are out of the oven.

5To finish: In a large bowl, toss the baked chicken wings in the sauce and serve with the blue cheese dip and veggies on the side.

Adam and Joanne’s Tips

Wings: There are 8 to 12 wings in 1 pound (depends on size). If you need to separate the wings into the wing and drumette, see How to Cut and Break Down Chicken Wings.
No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake them. Arrange them on the baking sheet without the rack and rotate a few times during baking.
The nutrition facts provided below are estimates. We did not include the blue cheese dipping sauce in our calculations.

Nutrition Per Serving
Serving Size
1/2 the recipe
/
Calories
487
/
Total Fat
41g
/
Saturated Fat
20g
/
Cholesterol
222mg
/
Carbohydrate
0 g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
29g

AUTHOR:

Joanne Gallagher

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18 Easy Shrimp Recipes for Busy Weeknights

2026-05-31T09:53:32Z

Shrimp is our weeknight hero. Whenever I’m stumped on what to make for dinner, I know I can count on these easy shrimp recipes. We make them on repeat, and they always come through.

I almost always toss a bag of frozen shrimp into my cart at the store. If there’s shrimp in the freezer, I know a quick, tasty dinner is just minutes away. These are our go-to shrimp recipes. They are simple, fast, and always delicious. From shrimp stir fry to shrimp pasta, there’s something here for everyone to love.

Whether you’ve got fresh shrimp or a trusty bag of frozen shrimp, you’re in good shape. I’ve also included our favorite tips after the recipes for thawing shrimp fast, so you can get dinner on the table even quicker.

Find all 18 recipes below! For more, see all of shrimp recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

Our Favorite Shrimp Recipes

Cilantro Lime Butter Shrimp

This delicious cilantro lime shrimp recipe is ready in less than 20 minutes and has easily become one of my family’s favorite shrimp recipes!

Garlic Shrimp Scampi

Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

Chili Butter Head On Shrimp

This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

The Best Cajun Shrimp

This cajun shrimp recipe is outrageously flavorful and easy! We cook the shrimp in a hot skillet, and then swirl in the most delicious garlic cajun butter.

Quick Shrimp Stir Fry

This shrimp stir fry recipe is fast, easy, and unbelievably delicious. Ready in 20 minutes with juicy shrimp, crisp veggies, and a crave-worthy homemade sauce.

Seriously Good Pickled Shrimp

This tangy, herby, lemony pickled shrimp recipe is so good you’ll want to make a double batch!

Tomato Shrimp Pasta

This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.

Seriously Good Shrimp Carbonara

I’m excited to share this delicious shrimp carbonara recipe which features perfectly cooked shrimp tossed with spaghetti in a silky sauce.

The Best Shrimp Salad

This is my favorite shrimp salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing.

Perfect Bang Bang Shrimp

This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

Easy Shrimp Cocktail

Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

Bacon-Wrapped Shrimp

This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.

Shrimp Burgers with Lime Slaw

This shrimp burger recipe with garlic and ginger is a total win in our house. They’re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.

Sesame Ginger Shrimp Marinade

This shrimp marinade recipe is perfect for grilling or roasting! Ginger, garlic, fish sauce, sesame oil, and honey combine for a delicious, sweet, sticky glaze.

Easy Shrimp Ceviche

Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

The Best Homemade Fajitas

This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.

Chile Shrimp Tacos with Slaw

Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw

Pesto Soba Noodles with Shrimp

You will love this quick and fresh soba noodles recipe with basil pesto, shrimp, and cucumber. Made in under 25 minutes!

How to Thaw Shrimp Quickly

If you are like us, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:

Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.

For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

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Perfect Bang Bang Shrimp Recipe

2026-05-30T09:52:17Z

This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

We first fell for Bang Bang shrimp at Bonefish Grill, and it was love at first bite. Ever since, I’ve wanted to make our own version at home, and I’m so excited to finally share it with you!

We start by marinating the shrimp, then coat them in a light batter and fry until perfectly crisp. After that, we toss them in our homemade Bang Bang sauce. Ever since we got this recipe just right, Adam asks for it all the time! I think it’s officially one of his favorites.

Key Ingredients

Shrimp: Use fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them overnight in the refrigerator, then pat them dry with paper towels before marinating (or use my tips below for quick thawing).
Buttermilk: Before dredging and frying the shrimp, we marinate them in a mixture of buttermilk and salt (only 15 minutes). This adds flavor and plumps them up, making them juicy when cooked.
Cornstarch and Flour: The best Bang Bang shrimp has a delicate batter (nothing heavy or made with breadcrumbs). After marinating the shrimp, you’ll dredge them in a mix of cornstarch and flour. The cornstarch in our recipe keeps the batter super light.
Spices: These are mixed with the cornstarch and flour. You’ll need garlic powder, onion powder, and pepper.
Bang Bang Shrimp Sauce: I’ve shared our recipe below. It combines mayonnaise, Thai sweet chili sauce, sriracha, lime juice (our secret for the best sauce), and honey.
Oil: The shrimp are fried in this recipe, so you will need a good-quality frying oil. We like peanut oil or vegetable oil. I know some of you will wonder if you can skip frying and bake these shrimp instead. You can, but not with the batter we provide in our recipe below. Check our tips below the recipe.

Find the full recipe with measurements below.

How to Make Bang Bang Shrimp

Tip 1: Marinate the shrimp. The marinade is simple but so effective. Buttermilk and salt make the shrimp extra flavorful and plump, so they’re juicy and snappy when cooked.

Tip 2: Homemade sauce is better. Our easy sauce comes together in just a few minutes. Just stir everything together in a bowl. It keeps for a week in the fridge, so don’t forget to save any leftovers! (We have more ideas for using it in our recipe for Bang Bang sauce.)

Tip 3: Frying the shrimp. I use a Fry Daddy, which is inexpensive and makes frying at home a little easier (we don’t fry that much, but I still find it a worthwhile buy for the times when we do). That said, a deep pot works really well, too. Keep the following in mind when frying these shrimp:

Use enough oil! You want the oil deep enough so the shrimp float and don’t touch the bottom, but not so much that it gets close to the rim of your pot. A deep pot is your friend here.
Get your oil temperature right! I aim for 350°F (the Fry Daddy runs a little hotter, but that’s fine). A thermometer is super helpful here.
Drain your shrimp well! You don’t want them too wet before they hit the oil. After draining, quickly dredge them in the flour, cornstarch, and spice mix. I like to dredge in batches (just enough for what I’m frying right away).
Once the shrimp are fried, move them to paper towels to drain. Serve them while they’re still hot and crispy!

Tip 4: Adding the sauce. We want to keep the shrimp nice and crispy, so add your sauce only when you are ready to serve. I add just enough to coat the shrimp without weighing it down. You can always add some dipping sauce on the side, too!

Serving Suggestions

Very often, in restaurants, these are served as an appetizer, but at home, we turn them into dinner. You can make Bang Bang shrimp tacos (coming soon), or serve these shrimp with something cool and crisp. I love this cilantro-lime slaw, or the lime slaw used for our shrimp burgers. Rice (try saffron rice or cilantro lime rice), roasted cabbage, or roasted potatoes are great options, too.

More Shrimp Recipes

Perfect Bang Bang Shrimp

PREP
20 mins
COOK
10 mins
TOTAL
30 mins

These Bang Bang shrimp are hard to stop eating. Perfectly crispy, with a delicious homemade sweet-and-spicy sauce. These are fried, but we have provided tips for baking the shrimp below the recipe.

4 Servings

You Will Need

For the Shrimp

1 pound shrimp, large or extra-large, peeled, deveined, with tails removed

1 cup well-shaken buttermilk (227 g)

¾ teaspoon fine sea salt

½ cup cornstarch (60 g)

½ cup all-purpose flour (65 g)

1 teaspoon garlic powder

1 teaspoon onion powder

⅛ teaspoon fresh ground pepper

Peanut oil or vegetable oil for frying

2 green onions, thinly sliced, for serving

1 teaspoon toasted sesame seeds, for serving

For the Sauce

½ cup mayonnaise (113 g)

¼ cup Thai sweet chili sauce, like Mae Ploy (95 g)

1 ½ tablespoons Sriracha

1 tablespoon lime juice

1 teaspoon honey

Directions

1Marinate the shrimp: Combine the shrimp with the buttermilk and salt in a large bowl, then let it sit on the counter for 15 minutes.

2Make the sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Set aside (or refrigerate for up to one week).

3Make breading: In a wide, shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, and pepper.

4Prepare the oil: Use a medium, deep saucepan or Fry Daddy (see tips below). Fill it with enough oil so the shrimp are submerged without resting on the bottom. Also, make sure that there is ample space to fry them without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

5Cook the shrimp: Drain the shrimp, then, working in batches, toss them into the dredge and toss until lightly coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes, or until golden and crisp. Transfer the fried shrimp to a paper-towel-lined plate.

6To finish: When ready to serve, toss the shrimp with just enough of the sauce to coat, then serve with green onions and sesame seeds scattered over the top.

Adam and Joanne’s Tips

Storing: Keep the sauce in an airtight container or jar in the fridge for up to a week. Stir well before using. The fried shrimp will not stay crisp, but lasts up to 3 days in the fridge.
Healthier sauce: Substitute the mayonnaise for plain thick yogurt like Icelandic or Greek yogurt. I prefer less tangy options.
Quickly thaw shrimp: Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
Frying: We have a Fry Daddy, which makes frying at home a little easier. It’s not very expensive and sold online (we purchased ours on Amazon).
Baked shrimp: You can’t bake these shrimp with the batter above, but you can still get great flavor. Just mix 1/4 teaspoon each of salt, pepper, garlic powder, and onion powder. Toss the shrimp with a little oil and the spice mix, spread them on a baking sheet, and bake until plump and opaque. Toss with the Bang Bang sauce. You can also cook them in a skillet.
The nutrition facts provided are estimates. We assumed 4 tablespoons of sauce. We left the oil out as it is difficult for us to determine the nutrition facts of fried foods.

Nutrition Per Serving
Calories
341
/
Fat
10g
/
Saturated Fat
2.4g
/
Cholesterol
193.2mg
/
Sodium
820.5mg
/
Carbohydrate
35.3g
/
Fiber
0.9g
/
Total Sugars
7.2g
/
Protein
26.8g

AUTHOR:

Joanne Gallagher

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Sauerkraut Soup Recipe

2026-05-30T01:46:46Z

Our homemade sauerkraut soup recipe, made with kielbasa and bacon, is smoky, tangy, and incredibly comforting.

There’s almost always a batch of homemade sauerkraut in our fridge, which is how we stumbled into this soup recipe. And now, our family genuinely can’t stop making it.

It’s cozy, really delicious, and hard to resist going back for seconds. The sauerkraut adds just the right amount of sourness, perfectly balancing the richness of the bacon and sausage.

Key Ingredients

Sauerkraut: The star of our soup. I love fermented sauerkraut, which you can buy or make yourself (here’s our sauerkraut recipe). Another option is to make our fresh sauerkraut, which tastes incredible, but skips the fermenting time, meaning you can make and enjoy it on the same day. When buying sauerkraut from the grocery store, look for more traditional options with classic spices like caraway.
Bacon and Sausage: For the bacon, I use thick-cut slices and cut them into lardons (small strips). For the sausage, kielbasa is my favorite, but any smoked sausage will work.
Onion, Carrot, and Garlic: Roughly chop the onion and carrot, then slice the garlic. No need for perfection here, this is a rustic soup after all.
Thyme and Paprika: The fresh thyme adds a lot of flavor, but you can substitute it with dried thyme. For the paprika, use sweet paprika to avoid introducing extra smokiness or heat.
Stock: I use chicken stock or chicken broth, but vegetable broth would work just fine here.

Find the full recipe with measurements below.

My Tips for Making Sauerkraut Soup

Tip 1: Render the bacon and sausage. Flavor builds step by step in this soup. Start by cooking the bacon and sausage until browned and their fat has rendered. Transfer the meat to a plate, but leave the flavorful fat in the pot. This is what you’ll use to sauté the veggies.

Tip 2: Keep things hearty. This is a rustic, filling soup, so there’s no need to finely dice or mince the ingredients. Chop the onion and carrot into bite-sized pieces that can stand up to the sausage slices.

Tip 3: You only need a quick simmer. My favorite part of this sauerkraut soup is the carrots! They turn out so sweet against the sourness of the broth. When simmering, look for the carrots to become tender, and when they do, you can serve. It only simmers for about 15 minutes.

More Rustic Soup Recipes

Sauerkraut Soup

PREP
15 mins
COOK
20 mins
TOTAL
35 mins

This sauerkraut soup recipe turns out a little smoky, tangy, and sour thanks to the sauerkraut. I love using homemade sauerkraut, but store-bought works really well (just choose one that’s been made with classic flavors like caraway seeds). It’s lovely served by itself, with potatoes, or crusty bread.

5 Servings

You Will Need

4 ounces bacon, thinly sliced (113g)

12 ounces kielbasa, sliced ¼-inch thick (340g)

1 medium onion, diced

2 medium carrots, peeled and diced

4 garlic cloves, thinly sliced

½ teaspoon sweet paprika

5 fresh thyme sprigs

6 cups chicken stock (1.4L)

2 ½ cups drained sauerkraut (450g)

¼ teaspoon fine sea salt, optional

¼ teaspoon freshly ground black pepper

Directions

1Cook the bacon: Place a large pot over medium heat. Add the bacon and cook until the fat renders and the bacon is browned and almost crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2Brown the sausage: Add the kielbasa and cook until lightly browned on all sides, 4 to 5 minutes. Remove with a slotted spoon and set aside with the bacon.

3Cook the vegetables: Add the onion, carrot, garlic, paprika, and thyme to the pot. Cook, stirring often, until the onion softens slightly, about 3 minutes.

4Simmer the soup: Pour in the chicken stock, then add the sauerkraut. Stir and taste for seasoning, then add salt and pepper as needed. Bring to a simmer and cook, uncovered, until the carrots are tender, 15 to 20 minutes.

5Finish and serve: Stir the bacon and kielbasa back into the soup, discard the thyme sprigs, and season to taste. Ladle into bowls and enjoy!

Adam and Joanne’s Tips

Serving: I love this as-is, but it would be lovely with a spoonful of sour cream and fresh herbs (like fresh dill or parsley) sprinkled over the top.
Storing: Keep leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat on the stove or use the microwave.
Measuring your sauerkraut: It doesn’t need to be completely dry; some brine is fine. I like to use a spoon and pull the cabbage out to measure it.
Thyme: I like to tie my thyme with a little twine to make it easy to remove later on. For dried thyme, use ½ teaspoon.
The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1 of 5 servings (about 1.5 cups)
/
Calories
330
/
Total Fat
22.8g
/
Saturated Fat
7.8g
/
Cholesterol
62.4mg
/
Sodium
1538.3mg
/
Carbohydrate
14.9g
/
Dietary Fiber
3.3g
/
Total Sugars
4g
/
Protein
18.8g

AUTHOR:

Joanne Gallagher

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Chicken and Avocado Salad with Lime and Cilantro

2026-05-29T22:22:13Z

I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

cooked chicken
avocados
fresh squeezed lime juice; I used my fresh-frozen lime juice
salt, to taste
green onion
chopped fresh cilantro (optional, see notes)
mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice.
Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
Serve the salad right away or chill for a few hours before serving.
This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Ingredients

3 cups cooked chicken, cut into large pieces
2 medium avocados, diced
3 T fresh squeezed lime juice, divided
salt, to taste
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (see notes)
3 T mayo (see notes)

Instructions

Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro (if using).
Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
Put the chicken into a bowl large enough to hold all the salad ingredients.
Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.

Notes

If you’re not a cilantro fan just triple the green onion and skip the cilantro completely.

If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.

Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Top-Picked Chicken Tenderloin Recipes

2026-05-29T19:55:45Z

From crispy air fryer chicken tenders to creamy skillet dinners and sticky grilled favorites, these chicken tenderloin recipes are fast, practical, and full of flavor. Whether you need dinner in 20 minutes or something cozy for Sunday night, there’s a recipe here with your name on it.

There’s a reason chicken tenderloins are always hanging around in my fridge like the dependable friend who never cancels plans. They’re quick to cook, naturally tender, easy to season, and far more versatile than they get credit for. Unlike full chicken breasts, tenderloins cook in minutes — making them perfect for busy weeknights, meal-prep lunches, and those “what’s for dinner?” evenings when motivation is running on fumes. They soak up marinades beautifully, crisp up well in the air fryer, and work in everything from cozy one-pan dinners to fresh summer grilling. This roundup covers easy chicken tenderloin recipes in every form — baked and crispy, saucy skillet dinners, air fryer favorites, sheet pan meals, globally-inspired flavors, and a few comfort-food situations that deserve stretchy pants. Enjoy!

Baked Chicken Tenders (Breaded & Crispy)

If there’s one thing people want from a baked chicken tender, it’s that crunch — without the deep-fry mess. These recipes nail it with clever tricks like toasted breadcrumbs, Parmesan coatings, and panko crusts that go properly golden in the oven.

Hot Honey Chicken Tenders

Cooked & Loved recipe: These baked chicken tenders have that crispy Parmesan crumb coating everyone fights over, plus a sweet-hot honey drizzle that makes them seriously hard to stop eating. They’re the kind of weeknight dinner that disappears fast.

Truly Crispy Oven Baked Chicken Tenders

These oven baked chicken tenders are famous for a reason — the toasted breadcrumb trick gives them a properly golden, crunchy coating without frying. A great pick when you want crispy chicken with less mess. Recipe from RecipeTin Eats.

Baked Honey Mustard Chicken Tenders

If you like that sweet-savory combo, these baked honey mustard chicken tenders really hit the spot. The panko coating stays crispy while the honey Dijon flavor keeps things extra tasty. Recipe from Kitchen Swagger.

Chicken Tenders Parmesan

These baked Parmesan chicken tenders are simple, crispy, and packed with cheesy flavor. They feel a little more special than basic tenders but are still easy enough for a busy weeknight. Recipe from Skinnytaste.

Chicken Fingers with Fried Onions

This recipe swaps the usual breadcrumbs for a crunchy fried onion coating, and honestly, it’s such a smart idea. The flavor is rich, savory, and a little addictive. Recipe from Food52.

Fried & Air Fryer Chicken Tenders

Whether you’re going full crispy in hot oil or letting the air fryer do the work, this is the category for tenders with serious crunch. From classic buttermilk-fried to spicy Korean-inspired, there’s something here for every craving.

Crispy Fried Chicken Tenders

These crispy fried chicken tenders are classic comfort food with a crunchy coating and juicy middle that’s hard to beat. Even better, they come together fast, in just 15 minutes, when the craving hits. Recipe from Feast & Farm.

Buttermilk Fried Chicken Tenders

A buttermilk marinade gives these fried chicken tenders extra flavor and tenderness, while the pan-fried coating turns beautifully crisp. They’re the kind of tenders that don’t even need a dipping sauce. Recipe from Once Upon a Chef.

Air Fryer Chicken Tenderloins

This is one of those easy air fryer chicken recipes that’s great for meal prep or quick lunches during the week. Simple seasoning, juicy chicken, and barely any cleanup — always a win. Recipe from The Skinnyish Dish.

Spicy Gochujang Chicken Tenders

These Korean-inspired chicken tenders are coated in a spicy gochujang flavor that’s bold, sticky, and seriously crave-worthy. I love that you can make them in either the air fryer or oven depending on the mood. Recipe from Orchids & Sweet Tea.

Grilled Chicken Tenders & Skewers

The grill is where chicken tenders really shine — quick-cooking, great char, and they soak up a marinade beautifully. Thread them on skewers or lay them flat, either way you’re winning.

Grilled Teriyaki Chicken Skewers

Sweet, savory, and slightly smoky, these grilled teriyaki skewers are always a crowd-pleaser. The glossy teriyaki coating makes them especially good for summer grilling nights. Recipe from Table for Two.

Sticky, Saucy & Pan-Cooked Chicken Tenders

No breading, no grill — just chicken tenders straight into a hot pan with a sauce that gets glossy and sticky and coats every piece. Plus a few slow cooker options for when you want dinner to take care of itself.

Honey Garlic Chicken

This honey garlic chicken comes together in one skillet in about 15 minutes, which already makes it appealing. The sticky garlic sauce is the kind you’ll want spooned over rice. Recipe from Diethood.

Garlic Butter Chicken Tenders

You really can’t go wrong with garlic butter, and these chicken tenders prove it. They’re quick, juicy, and perfect for nights when you want dinner on the table in 10 minutes with a stovetop. Recipe from Primavera Kitchen.

Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki is one of those easy dump-and-go dinners that makes life easier on busy days. The sauce turns sweet, savory, and perfect for serving over rice. Recipe from Balancing Motherhood.

Creamy Tuscan Chicken

This creamy Tuscan chicken has that rich restaurant-style sauce that makes an easy dinner feel a little fancy. A good one to keep in your back pocket for comfort food cravings. Recipe from Salt & Baker.

Sheet Pan & One-Pan Chicken Tender Dinners

When you want a proper dinner with minimal washing up, these one-pan meals deliver — chicken tenders cooked alongside vegetables so everything is done at the same time.

Globally-Inspired Chicken Tenders

Chicken tenders are a brilliant blank canvas — these recipes borrow from Korean, Mexican, Mediterranean, and Japanese kitchens to turn a simple cut into something with real personality.

Coconut Yogurt Chicken

Cooked & Loved recipe: The coconut yogurt marinade keeps this chicken extra tender while adding a lightly tangy flavor that feels a little different from the usual. A great option if you want something simple with a globally-inspired twist. It’s Whole30, paleo, and keto.

Pan-Fried Curry Chicken

This Japanese curry chicken is packed with warm, savory flavor and comes together quickly in a pan. It’s a fun change from standard chicken tender recipes. Recipe from Just One Cookbook.

Crunchy Chicken Taco Fingers (Baked)

These baked taco-flavored chicken fingers combine crunchy coating with classic taco-inspired seasoning for a fun dinner everyone will happily eat. They’d also be very good with plenty of dipping sauces on the side. Recipe from RecipeTin Eats.

Save These Top-Picked Chicken Tenderloin Recipes To Pinterest

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Easy Ground Beef Tacos Recipe

2026-05-29T09:40:58Z

My family’s best beef taco recipe calls for lean ground beef and a simple blend of pantry spices. One of my favorite 20-minute dinners, and the entire family loves it!

These easy beef tacos are a weeknight favorite at our house. We use our go-to taco meat recipe with lean ground beef and a handful of pantry spices. It’s quick, simple, and so much better than anything you’d get from a store-bought seasoning packet.

Adam and I both love tacos for dinner, but it wasn’t until our son really fell for this taco recipe that we started making it on repeat. I love the spiced beef mixture tucked into corn tortillas and top it with whatever I happen to have on hand. Sour cream, lettuce, cabbage, pico de gallo, guacamole, avocado, you name it. They all work!

Key Ingredients

Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and adds a few optionals ingredients for flavor.
Ground Beef: I like to use lean ground beef (90/10 or 10% fat) for these tacos. If you go with a fattier beef, it can get a little greasy. You can substitute other ground meat in this taco recipe (we swap in chicken or turkey all the time, see our ground turkey tacos as an example). For shredded beef, see our shredded beef tacos or beef birria, which you can turn into birria tacos.
Veggies: Totally optional, but if I have chopped onion or Anaheim pepper hanging out in the fridge, I toss them in the skillet. They add a little extra texture, and I love how sweet they get once they’re cooked.
Tomato Paste and Stock: These make the beef mixture richer and more flavorful. I like vegetable broth, tomato broth, beef stock, or chicken stock. You only need 1/2 cup, so use whatever you have (water will work in a pinch, too).
Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled onions. Cheese is always a hit, and you can’t go wrong with classic chopped onion.

Find the full recipe with measurements below.

How to Make the Best Beef Tacos

Tip 1: Make our homemade spice mix. Skip the packets at the store. Our simple taco seasoning calls for spices you likely already have on hand. You’ll stir together chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

Tip 2: Brown the beef. For the best flavor and texture, let your ground beef get a little color and crispy edges. I like to press it down in the skillet and let it sit for a minute before breaking it up. Add your spice mix, then use a wooden spoon to crumble the meat. A heavy skillet, like a cast-iron skillet, works great here. I do the same when making our ground pork tacos.

Tip 3: Add extra veggies if you have them. I don’t always do this, but when there’s onion or Anaheim pepper in the fridge, I toss them in with the meat. They get soft and sweet, and it’s so good with all the spices.

Tip 4: Finish with tomato paste and stock. This is what brings everything together and keeps the taco meat juicy. Stir in a spoonful of tomato paste, then add a splash of stock. Let it simmer, and you’re ready to build your tacos!

Tip 5: Warm your tortillas. I love using my gas burner to toast tortillas one at a time over the flame. They get soft with a few charred spots, which taste amazing. If you don’t have a gas burner, heat them in a hot pan until they’re warm but still soft. Stack them up and wrap in a clean dishcloth until you’re ready to eat.

Serving Suggestions

I’m sure you already have your own favorite way to build beef tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless! Here are some of our go-tos:

Mexican Rice or Cilantro Lime Rice
Refried Beans, Refried Black Beans, or these saucy Black Beans
Sliced or mashed avocado or Guacamole
Shredded cheese, crumbled queso fresco, or cojita cheese
Chopped fresh tomatoes, Pico de Gallo, or Roasted Tomato Salsa
Salsa with Tortilla Chips
Raw onions, Pickled Onions, or Cowboy Candy (Candied Jalapeños)
Cilantro Lime Slaw, fresh sliced cabbage, or crunchy lettuce
Sour cream thinned with fresh lime juice and seasoned with a pinch of salt.
Homemade Ranch Dressing or Cilantro Lime Dressing (my favorite for taco salad)

More Taco Recipes

Easy Ground Beef Tacos

PREP
10 mins
COOK
10 mins
TOTAL
20 mins

This is my family’s go-to beef taco recipe. We’ve called for lean ground beef below and prefer this when made with ground meat that has a little fat (7% to 10% is perfect). Any more, and it’s a bit greasy (any less, and it turns out dry). The onions and pepper are optional, but they add a bit of extra texture.

4 Servings

You Will Need

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 tablespoon avocado oil

1 pound lean ground beef, 90/10 (450 g)

¾ cup finely chopped onion, a quarter of a medium onion, optional

1 Anaheim pepper, deseeded and finely chopped, optional

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water (60 ml)

6 to 8 tortillas, corn or flour

Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomato salsa, lime wedges, or hot sauce

Directions

1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

2Make taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

3Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

4Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

5Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

6Build tacos: Divide the beef between warmed tortillas and top with your favorite taco toppings.

Adam and Joanne’s Tips

Make-ahead: Make the ground beef mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the beef.
Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
The nutrition facts provided below are estimates. We included the taco meat and tortillas.

Nutrition Per Serving
Serving Size
2 tortillas (8 total)
/
Calories
374
/
Total Fat
16.8g
/
Saturated Fat
5.2g
/
Cholesterol
73.5mg
/
Sodium
579mg
/
Carbohydrate
29.4g
/
Dietary Fiber
5.1g
/
Total Sugars
3.8g
/
Protein
27.3g

AUTHOR:

Joanne Gallagher

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Easy Napa Cabbage Salad Recipe

2026-05-29T03:31:34Z

Here’s the Napa cabbage salad recipe I’ve been making on repeat. It’s remarkably tasty for how easy it is to throw together, and the sesame in the dressing will have you going back for more!

I’ve fallen so hard for this cabbage salad, and I think you will, too. I’m always on the hunt for super simple, quick-to-prepare sides, and this Napa cabbage salad with garlic and sesame is hitting it out of the park.

This truly is a low-effort dish. Just a quick massage of toasted sesame oil, grated garlic, and salt into the cabbage rewards you with a sweet, toasty, and delicious salad. It pairs incredibly well with grilled meats, chicken, and seafood, and I especially love it with meaty or umami-rich dishes, such as grilled steak and pork chops made with this pork marinade.

Key Ingredients

Napa Cabbage: I adore cabbage, made evident by the many cabbage recipes we have, but Napa cabbage holds a special place in my heart. It’s lighter on its feet and wonderfully crunchy, making it an incredibly refreshing base for salads.
Sesame Oil and Sesame Seeds: I love the deep, toasty notes that toasted sesame oil adds to this salad. It brings a rich, nutty flavor that makes it incredibly hard to stop eating! To really lean into the sesame, we also toss in some toasted sesame seeds.
Garlic and Green Onions: A finely grated garlic clove, massaged into the cabbage, adds so much flavor, but don’t worry, it doesn’t overpower the salad. The natural sweetness of the cabbage stands up beautifully to the raw garlic, and the toasted sesame oil perfectly cuts through. I also love thinly sliced green onions for more flavor and color.
Salt and Pepper: These are obvious, but the salt really helps with making our cabbage taste incredible. You’ll massage it into the cabbage, so it helps to tenderize the cabbage and make it taste more like cabbage.

The secret to this salad’s amazing flavor is massaging the Napa cabbage with the dressing ingredients. I do the same when making kale salad and kimchi because it works wonders. The massage relaxes the cabbage, making it more tender and incredibly receptive to absorbing the garlicky and toasty sesame flavors. It’s a simple step that makes a big difference in the end.

Easy Napa Cabbage Salad

PREP
15 mins
TOTAL
15 mins

It’s hard to stop eating this Napa cabbage salad with toasted sesame oil and garlic. Think of it as a light-on-its-feet, crispy side perfect for richer, umami-rich dishes like grilled steak, baked pork chops, teriyaki chicken, my favorite baked tofu, or grilled swordfish. This salad never overpowers! Instead, it adds a lovely crisp, savory, fresh bite that truly works well with so many things. While Napa cabbage is perfect for this recipe, feel free to substitute other varieties of cabbage if that’s what you have on hand.

4 Servings

You Will Need

Half of a large head Napa Cabbage, about 1 pound, about 8 cups sliced

3 tablespoons sesame seeds

1 ½ tablespoons toasted sesame oil, or more to taste

1 medium garlic clove, finely grated, about 1/4 teaspoon grated

1/4 teaspoon fine sea salt, or more to taste

1/4 teaspoon fresh ground black pepper

2 green onions, thinly sliced

Directions

1Prepare the cabbage: Remove the core of the cabbage. Cut lengthwise into 1-inch ribbons, then slice crosswise into 1-inch thick pieces. Rinse under cool water and pat very dry or spin dry using a salad spinner (wet cabbage will water down the salad).

2Toast the sesame seeds: Add the sesame seeds to a small skillet over medium-low heat and toast, stirring frequently, until golden brown and fragrant, 2 to 4 minutes. Keep a close eye on them, as they can burn quickly.

3Make the salad: In a large bowl, add the cabbage, toasted sesame seeds, 1 ½ tablespoons of toasted sesame oil, the grated garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and thinly sliced green onions. Toss and lightly massage everything together until well combined. Taste and adjust with more salt or sesame oil if needed. As the cabbage is massaged and sits with the salt, it will reduce in size.

Adam and Joanne’s Tips

Storing: The Napa cabbage is at its crispiest when served right away, but this salad will keep well in the refrigerator for 1 to 2 days. Beyond that, the cabbage may become too soft.
The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 1 cup)
/
Calories
104
/
Total Fat
8.7g
/
Saturated Fat
1.2g
/
Cholesterol
0mg
/
Sodium
156.8mg
/
Carbohydrate
5.7g
/
Dietary Fiber
2.3g
/
Total Sugars
1.7g
/
Protein
2.6g

AUTHOR:

Joanne Gallagher

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