Are you a Mexican food enthusiast? What about Mexican chicken tacos? Even if you are not, you are about to become one with these amazing Taco recipes!

Mexican food is wholesome, tasteful, spicy and hence adored by Indians as well. Not only that, but it is also one of the healthier cuisines of our world, making use of chickpeas, red lentils, and salad!

Today, we have 2 Taco recipes for you - Mexican chicken Taco & veg taco! They can also become a part of your daily diet, here we go!

Vegetarian Tacos with Avocado Sauce

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce.

Ingredients-

• 1 small Japanese eggplant, chopped into 1-inch pieces
• 1 cup chopped summer squash
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, sliced
• extra-virgin olive oil, for drizzling
• 6 tortillas
• 1 cup cooked black beans, drained and rinsed
• 1 avocado, diced
• chopped cilantro
• 1 serrano pepper, sliced, optional
• crumbled cotija cheese, optional
• sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

• 1/3 cup tomatillo salsa
• 1/4 cup pepitas
• 1/2 avocado
• handful of spinach
• 2 tablespoons extra-virgin olive oil
• lime juice, to taste
• sea salt and freshly ground black pepper

Method-

1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. 
2. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
3. Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
4. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. 
5. Serve with extra sauce on the side.
    

Taco Mexicana

Here is your Mexican chicken taco recipe!

Ingredients-

• 1 boneless chicken roast 
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 cup chicken stock
• 2 chipotles in adobo sauce 
• 1 teaspoon adobo sauce
• 1 fresh pineapple, peeled and cored, then roughly chopped
• 1/2 medium red onion
• 2 1/2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 2 tablespoons white vinegar
• 2 cloves garlic
• 8 corn tortillas
• Crumbled Cotija cheese, diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, optional toppings

Method-

1. Gather the ingredients. Rub the chicken with salt and pepper.
2. If you are using an Instant Pot, set the pot to sauté and brown the chicken on all sides. If you are making the chicken in a slow cooker, brown the chicken in a large pan on the stove before placing it in the slow cooker. Set the chicken aside while you prepare the marinade.
3. In a blender, combine the chicken stock, chipotles, pineapple, red onion, chili powder, cumin, lime juice, white vinegar, and garlic. Puree until completely smooth.  
4. Combine the chicken stock, chipotles, pineapple, red onion, chili powder, cumin, lime juice, white vinegar, and garlic in a blender
5. If needed to fit, cut the chicken into quarters and place it in your Instant Pot or slow cooker.  Pour the marinade over the top and cover. If using a slow cooker, cook on low for 8 hours or on high for 4. If using an Instant Pot, set it to Meat and cook for 45 minutes.  
6. Remove the chicken from the pot and shred it using two forks. 
7. Return it to the marinade and cook in the Instant Pot or in a regular pot on the stove over medium-high heat for 5 minutes until the sauce has thickened slightly.  
8. Serve the grilled chicken tacos with warm corn tortillas, diced pineapple, cilantro, cotija cheese, red onion, and other garnishes.

For more Mexican recipes, visit Foodism's recipe blog!