Taco

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

You'll need a slow cooker for this recipe (a necessity for any busy cook).

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

These unusual inside-out tacos have an avocado filling and a meat sauce.

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own.

For a vegetarian version, substitute Soyrizo for the chorizo.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

The trick: Sear in juices.
For her Southwestern Shrimp Soft Tacos, Jacki Pearson, executive sous-chef at Green Valley Spa in St. George, Utah, turns on the high heat to lock in the marinade and the shrimp's natural flavors — with hardly any oil. Use this technique with thin cuts of pork, beef, or poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.

Can be prepared in 45 minutes or less.