Summer Eats: FSD's Tastiest Tacos

Is there a more perfect food than the taco? From fish and shrimp-filled varities to Asian fusion versions, FSD presents these recipes as evidence that a taco-consuming summer is in your operation's best interest.

Mushroom Bulgogi Tacos
Recipe by the University of Texas, Austin

These tacos infuse Latin and Korean flavors using fresh ginger, pear, soy sauce, mushrooms, cabbage and carrots.

See full recipe

Wasabi Steak Taco
Recipe by the University of Massachusetts, Amherst

Developed for BabyBerk, the UMass food truck, this wasabi taco combines the flavors of East and West with a wasabi aïoli, sweet chili sauce, cilantro and onion.

See full recipe

Spicy Shrimp Tacos with Blueberry Corn Cilantro Salsa
Recipe by Driscoll’s Berries

The blueberry, corn and jalapeño salsa adds a refreshing kick to these shrimp tacos.

See full recipe

Chorizo Egg Taco
Recipe by the University of Texas, Austin

Breakfast tacos are something of an art in Texas, and this chorizo egg taco is no exception. Spicy chorizo meets fluffly eggs and fried potatoes, topped with a roasted salsa to make for some satisfying morning Tex-Mex.

See full recipe

Baja Fish Tacos with Sweet Mango Salsa

Large fresh mangos with lime juice, cilantro and jalapeño peppers top the baked cod to create tacos that are not only the perfect summer dish but also layers of flavor in one fun-to-eat bite.

Related:Winter Eats: FSD's Hottest Soups

See full recipe

Tacos de Pescado de la Palapa (Fish Tacos)
Recipe by La Palapa Cocina Mexicana, New York City

Any mild, flaky white fish can be used in these soft tacos with smoky chipotle crema and avocado-tomatillo salsa. Serve with sides of red rice and black beans.

See full recipe

Yucatecan Barbecue Pork Tacos

This mouth-watering rendition of a shredded pork taco is full of flavor. The tender pork provides a base for some spicy toppings.

See full recipe