Try the Taco Trio with these Recipes

Whether it’s “Taco Tuesday” or Cinco De Mayo, tacos are a staple in our household. At least once a week, we include a taco dish on our dinner menu. My husband and I like to try to replicate recipes we see in restaurants, on Pinterest, and on our favorite food shows. Over time, with practice…we have adapted these taco trio recipes to call our own. Check them out below!

Black Bean Sweet Potato Tacos 

  • Corn Tortillas
  • Queso Fresco Cheese 
  • Cotija Cheese
  • 8oz Black Beans (rinsed and drained)
  • 3 Sweet Potatoes (peeled and chopped)
  • 8oz Can of Corn Kernels (rinsed and drained / can substitute fresh corn)
  • 1 Red Pepper 
  • 1 Poblano Pepper
  • ⅛ Cup Cilantro (chopped)
  • ⅛ Cup Olive Oil
  • ⅛ Cup Red Wine Vinegar 
  • Salt and Pepper
  • Greek Yogurt 

First up is a vegetarian option off the taco trio. Preheat the oven to 425 degrees. Spread out chopped sweet potatoes on a cooking sheet, drizzle with oil, then roast in the oven for 10-15 minutes (until soft); set aside.

Drain and rinse black beans, add to sweet potatoes, then set aside. Roast poblano pepper on an open flame, set aside. Peel charred pieces off of the poblano pepper and remove seeds.

Mix corn kernels, chopped red pepper, chopped poblano pepper, chopped cilantro, salt, pepper, olive oil, and red wine vinegar into a salsa mixture.

Crumble both cheeses together in a separate bowl.

Heat cast iron skillet with a little oil. Place a pile of cheese on the skillet and cover with corn tortilla. Once the cheese has browned, flip and cook the tortilla on the other side. Assemble the tortilla with cheese, greek yogurt, black bean/sweet potatoes, and salsa mixture. Serve while hot. 

Steak Tacos

  • Corn Tortillas
  • Queso Fresco Cheese
  • Cotija Cheese
  • 8oz Black Beans (drained)
  • Skirt Steak 
  • Steak Seasoning: Salt, Pepper and McCormick Montreal Steak Seasoning 
  • Taco Seasoning 
  • 1 Red Pepper
  • 1 Orange Pepper 
  • 1 Yellow Pepper
  • 1 Yellow Onion
  • Cilantro 
  • 1 Tomato
  • 1 Avocado
  • Greek Yogurt

Slice onion and peppers into strips; cook in a skillet with taco seasoning. Rinse and drain black beans, then add to skillet. Season and cook steak. Let the steak rest, slice and add to the skillet with vegetables. Let everything simmer on low. Crumble both cheeses together in a separate bowl. Cook both sides of corn tortillas on an open stovetop flame or in a small frying pan. Assemble the tortilla, steak and pepper mixture, cheese, greek yogurt, and cilantro. Serve while hot. 

Fish Tacos

  • Corn Tortillas
  • Queso Fresco Cheese
  • Cotija Cheese
  • 3 Mahi-Mahi Filets 
  • Fish Seasoning: Salt, Pepper, Paprika, Onion Powder, Garlic Salt and Chili Powder 
  • Pre-Packaged or Homemade Pico De Gallo
  • Red Cabbage 
  • ⅛ Cup Red Wine Vinegar 
  • 1 Avocado
  • Splash of Lime Juice 
  • ⅛ Cup Milk
  • ½ Cup Greek Yogurt 
  • ½ Cup Chopped Fresh Cilantro 

Prepare Toppings

Avocado Crema:

In a blender or food processor, mix chopped avocado, milk, greek yogurt, chopped cilantro, lime juice, and salt and pepper. 

Cabbage Slaw:

Mix red wine vinegar, chopped red cabbage, and pico de gallo. Add seasoning to taste.

Filet and season fish on both sides. Heat cast iron skillet with a little oil and cook fish. Allow the fish to rest, slice and set aside. Crumble both cheeses together in a separate bowl. Cook both sides of corn tortillas on an open stovetop flame or in a small frying pan. Assemble the tortilla, fish, cabbage Slaw, avocado crema, and cheese. Serve while hot. 

Check out this quick video on how to make the fish taco recipe above!

My advice, make it fun and try new things! Feel free to mix and match your toppings. Chicken or shrimp would be a great substitute for the meat. Sometimes we use shredded cheese instead of crumble cheese. All recipes work with flour tortillas as well. In our house, greek yogurt has taken the place of sour cream for a punch of flavor and healthier alternative. Whatever you decide, enjoy your delicious tacos!  

Loving the taco trio recipes but not up for cooking tonight? Head to our Taco Recommendations In and Around the Lansing Area.

Brandie Yates
Brandie grew up in the small town of Ithaca, MI. She moved to the Lansing area to attend Michigan State University. She graduated with a Bachelor’s Degree in Journalism with a focus in Broadcast, Public Relations Specialization and Dance Specialization. She currently works as the Marketing Manager for the Capital Area Transportation Authority (CATA). Brandie lives in Mason with her husband, two daughters, and two golden retrievers. Her hobbies include spending time with her family & friends, traveling, cooking, dancing, and going to the theater.


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