45+ Delicious Mexican Dinner Ideas You Need to Try

If you’re in the mood for a delicious Mexican meal, this collection of over 45 dinner ideas will have you covered! From classic tacos to savory enchiladas and refreshing salsas, these dishes bring bold flavors and warmth straight from the heart of Mexico to your dinner table. Get ready to spice things up and impress your family or guests with these tasty recipes!

Beef Barbacoa Tacos

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Beef Barbacoa Tacos are a delicious and hearty option for any Mexican dinner. These tacos feature tender, slow-cooked beef that’s packed with flavor. The meat is typically seasoned with spices like cumin and chili powder, then cooked until it’s melt-in-your-mouth tender.

The image shows beautifully arranged tacos filled with juicy beef, topped with fresh ingredients like cilantro, red onions, and lime wedges. The vibrant colors make them look irresistible. You can almost taste the zesty lime and the savory beef just by looking at them!

To make these tacos, you’ll want to start with some quality beef, like chuck roast. Slow cooking is key to achieving that tender texture. Pair the beef with warm tortillas and your favorite toppings for a meal that everyone will love.

Ingredients

• 3 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons lime juice
• Tortillas
• Fresh cilantro, chopped
• Red onion, diced
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned.
2. Transfer the beef to a slow cooker. Add chopped onion, garlic, cumin, chili powder, oregano, salt, pepper, beef broth, and lime juice.
3. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
4. Once cooked, shred the beef with two forks and mix it with the juices in the slow cooker.
5. Warm the tortillas in a skillet or microwave. Fill each tortilla with the shredded beef and top with cilantro, red onion, and a squeeze of lime juice.

Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos are a delightful twist on traditional tacos. The shrimp is seasoned with spices that give it a kick, while the mango salsa adds a refreshing sweetness. Together, they create a perfect balance of flavors. These tacos are not just tasty; they are also visually appealing. The bright colors of the mango, red onion, and cilantro make them a feast for the eyes.

To make these tacos, you’ll need fresh shrimp, tortillas, and a few simple ingredients for the salsa. The combination of spicy shrimp and sweet mango is sure to impress your family and friends. Serve them with lime wedges for an extra zing!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions

1. Prepare the Shrimp: In a bowl, mix shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let it marinate for about 15 minutes.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through.
3. Make the Salsa: In a separate bowl, combine diced mango, red onion, cilantro, and lime juice. Mix well.
4. Assemble the Tacos: Warm the tortillas in a skillet or microwave. Place cooked shrimp on each tortilla and top with mango salsa.
5. Serve: Garnish with extra cilantro and lime wedges. Enjoy your spicy shrimp tacos!

Fish Veracruz with Tomatoes and Olives

Fish Veracruz is a delightful dish that combines the fresh flavors of the sea with vibrant ingredients. The image showcases a beautifully cooked fish, topped with a colorful mix of tomatoes, olives, and herbs. This dish is not only visually appealing but also packed with taste.

The key to Fish Veracruz lies in its simplicity. Fresh fish is often used, and the toppings add a burst of flavor. The combination of juicy tomatoes and briny olives creates a perfect balance, making each bite enjoyable.

For a complete meal, serve this dish over a bed of rice. The rice absorbs the delicious juices from the fish and toppings, enhancing the overall experience. Pair it with a fresh salad or some crusty bread for a well-rounded dinner.

Ingredients

• 1 whole fish (like snapper or tilapia)
• 2 cups cherry tomatoes, halved
• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 1 bell pepper, diced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, place the whole fish and drizzle with olive oil. Season with salt and pepper.
3. Top the fish with sliced onions, garlic, bell pepper, tomatoes, and olives.
4. Place lemon slices on top of the fish for added flavor.
5. Bake for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Garnish with fresh herbs before serving. Enjoy your Fish Veracruz over rice!

Classic Chicken Tamales

Chicken tamales are a beloved dish in Mexican cuisine. They are made with masa (corn dough) filled with seasoned chicken, wrapped in corn husks, and steamed to perfection. The image shows a plate of tamales, beautifully arranged and ready to be enjoyed. The vibrant colors of the dish, along with the fresh cilantro and a side of salsa, make it look inviting and delicious.

Making tamales can be a fun activity, especially when shared with family or friends. You can customize the filling to suit your taste. Whether you prefer spicy or mild, there’s a tamale for everyone!

Ingredients

• 2 cups masa harina
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup lard or vegetable shortening
• 1 1/2 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup salsa
• Corn husks, soaked in warm water

Instructions

1. Prepare the Dough: In a large bowl, mix masa harina, baking powder, and salt. In another bowl, beat the lard until fluffy. Gradually add the masa mixture, alternating with chicken broth, until you have a smooth dough.
2. Make the Filling: In a separate bowl, combine shredded chicken and salsa. Mix well.
3. Assemble the Tamales: Take a soaked corn husk, spread about 2 tablespoons of masa dough on it, leaving space at the edges. Add a spoonful of chicken filling in the center. Fold the sides of the husk over the filling and then fold the bottom up to secure it.
4. Steam the Tamales: Place the tamales upright in a steamer pot. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.
5. Serve: Let the tamales cool slightly before serving. Enjoy with salsa or your favorite sauce!

Vegetarian Enchiladas with Mole Sauce

Vegetarian enchiladas are a delightful way to enjoy a Mexican classic. These enchiladas are filled with a mix of vegetables and cheese, all wrapped in soft tortillas. The highlight is the rich mole sauce that adds depth and flavor.

The image shows a plate of enchiladas topped with a glossy mole sauce, garnished with fresh cilantro. The vibrant colors make it look appetizing and inviting. This dish is perfect for a cozy dinner or a gathering with friends.

Making these enchiladas is simple and fun. You can customize the filling with your favorite veggies like bell peppers, zucchini, or spinach. The mole sauce, made from chocolate, spices, and chilies, gives a unique twist that everyone will love.

Ingredients

• 8 corn tortillas
• 2 cups cooked black beans
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1 cup shredded cheese (like Monterey Jack or cheddar)
• 2 cups mole sauce
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add bell peppers and cook until soft, about 5 minutes.
3. Stir in black beans, corn, cumin, salt, and pepper. Cook for another 2-3 minutes.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll them up and place them seam-side down in a baking dish.
6. Pour mole sauce over the enchiladas, covering them completely. Sprinkle remaining cheese on top.
7. Bake for 20-25 minutes, until heated through and cheese is bubbly.
8. Garnish with fresh cilantro before serving.

Chiles Rellenos with Tomato Sauce

Chiles Rellenos are a classic Mexican dish that brings warmth and flavor to any dinner table. This dish features poblano peppers stuffed with a savory filling, often cheese or meat, and topped with a rich tomato sauce. The combination of the roasted peppers and the tangy sauce creates a delightful experience for your taste buds.

In the image, you can see beautifully stuffed chiles resting on a bed of fluffy rice, drizzled with a vibrant tomato sauce. The bright colors make it not just a meal but a feast for the eyes. Fresh cilantro adds a pop of green, enhancing the overall presentation.

Making Chiles Rellenos at home is easier than you might think. Start by roasting the peppers until the skin is charred, then peel them and stuff with your choice of filling. Pour over a homemade or store-bought tomato sauce and serve with rice for a complete meal.

Ingredients

• 4 large poblano peppers
• 1 cup shredded cheese (like Monterey Jack or cheddar)
• 1/2 pound ground beef or turkey (optional)
• 1 cup cooked rice
• 2 cups tomato sauce
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Roast the Poblano Peppers: Place the peppers on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes, turning occasionally, until the skin is blistered and charred.
2. Prepare the Filling: If using meat, cook it in a skillet with cumin, salt, and pepper until browned. Mix in the shredded cheese and cooked rice.
3. Stuff the Peppers: Once the peppers are cool enough to handle, carefully peel off the skin. Cut a slit down the side and remove the seeds. Stuff each pepper with the filling.
4. Top with Sauce: Place the stuffed peppers in a baking dish and pour the tomato sauce over them.
5. Bake: Bake in the oven at 350°F (175°C) for about 20-25 minutes until heated through and the cheese is melted.
6. Serve: Garnish with fresh cilantro and enjoy with rice on the side.

Chicken Fajitas with Bell Peppers

Chicken fajitas are a classic Mexican dish that brings a burst of flavor to your dinner table. This dish features tender chicken pieces cooked with colorful bell peppers and onions, all seasoned to perfection. The vibrant colors of the peppers not only make the dish visually appealing but also add a sweet crunch that complements the savory chicken.

To make chicken fajitas, start by marinating your chicken in a mix of lime juice, garlic, and spices. Sauté the chicken until golden brown, then toss in sliced bell peppers and onions. Cook until the veggies are tender but still crisp. Serve everything in warm tortillas, and don’t forget to add your favorite toppings like guacamole, salsa, or sour cream!

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• Juice of 1 lime
• Tortillas for serving
• Optional toppings: guacamole, salsa, sour cream

Instructions

1. Marinate the Chicken: In a bowl, combine sliced chicken, olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add Vegetables: Toss in the sliced bell peppers and onion. Sauté for another 5 minutes until the veggies are tender.
4. Serve: Warm the tortillas in a separate pan or microwave. Fill each tortilla with the chicken and vegetable mixture. Top with guacamole, salsa, or sour cream as desired.

Poblano Pepper Stuffed with Quinoa

Poblano peppers are a fantastic choice for stuffing. They have a mild heat and a rich flavor that pairs beautifully with various fillings. In this case, we’re using quinoa, which adds a nice texture and is packed with nutrients. The vibrant colors of the dish make it visually appealing, too!

To make this dish, you’ll want to start by roasting the poblano peppers until they are slightly charred. This enhances their flavor and makes them easier to peel. While the peppers cool, cook the quinoa according to package instructions. Mix the quinoa with black beans, diced vegetables, and spices for a hearty filling. Once the peppers are ready, stuff them with the quinoa mixture and top with cheese if desired. Bake until everything is heated through and the cheese is melted.

Ingredients

• 4 large poblano peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup diced bell peppers
• 1/2 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until charred. Remove from the oven and let cool.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy.
4. In a large bowl, mix cooked quinoa with black beans, diced bell peppers, corn, cumin, chili powder, salt, and pepper.
5. Once the peppers are cool enough to handle, carefully peel off the charred skin. Cut a slit down the side of each pepper and remove the seeds.
6. Stuff each poblano pepper with the quinoa mixture. If using cheese, sprinkle it on top.
7. Bake in the oven for an additional 15-20 minutes, until heated through and cheese is melted.
8. Garnish with fresh cilantro before serving.

Carnitas Nachos with Jalapeños

Carnitas nachos are a fun and tasty way to enjoy a Mexican dinner. Picture a plate piled high with crispy tortilla chips, generously topped with tender, flavorful carnitas. The melted cheese adds a creamy texture, while fresh jalapeños bring a spicy kick. This dish is perfect for sharing or enjoying solo!

To make these nachos even more exciting, you can add toppings like guacamole, sour cream, and chopped green onions. Each bite is a delightful mix of flavors and textures that will have everyone coming back for more.

Ingredients

• 1 bag of tortilla chips
• 2 cups cooked carnitas
• 2 cups shredded cheddar cheese
• 1/2 cup sliced jalapeños
• 1/2 cup chopped green onions
• 1/2 cup guacamole
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 350°F (175°C).
2. Spread the tortilla chips evenly on a baking sheet.
3. Top the chips with cooked carnitas and shredded cheese.
4. Bake in the oven for about 10 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and sprinkle with sliced jalapeños and chopped green onions.
6. Serve hot with guacamole and sour cream on the side.

Grilled Steak with Chimichurri Sauce

Grilled steak is a classic choice for any Mexican dinner. The juicy, tender meat pairs perfectly with a vibrant chimichurri sauce. This dish not only looks delicious but also brings a burst of flavor to your table. The bright green sauce, made from fresh herbs, adds a refreshing touch that complements the grilled steak beautifully.

To make this meal even more appealing, serve it with sides like grilled vegetables or a fresh salad. The combination of textures and flavors will impress your guests and make for a memorable dining experience.

Ingredients

• 2 ribeye steaks
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Prepare the Chimichurri: In a bowl, mix olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, salt, and pepper. Stir well and set aside to let the flavors meld.
2. Season the Steaks: Pat the ribeye steaks dry and season both sides with salt and pepper.
3. Grill the Steaks: Preheat your grill to medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
4. Rest the Steaks: Remove the steaks from the grill and let them rest for about 5 minutes to retain their juices.
5. Serve: Slice the steaks and drizzle with chimichurri sauce. Enjoy with your favorite sides!

Lentil and Sweet Potato Tacos

Lentil and sweet potato tacos are a fantastic way to enjoy a hearty meal that’s packed with flavor and nutrition. The image showcases vibrant tacos filled with a colorful mix of lentils, sweet potatoes, and fresh herbs. The warm tortillas cradle this delicious filling, making them perfect for any dinner table.

These tacos are not just tasty; they are also easy to make. The combination of lentils and sweet potatoes provides a satisfying texture and a rich taste. Plus, they are a great option for anyone looking for a meatless meal that still feels filling.

To make these tacos, you’ll need a few simple ingredients. Start with cooked lentils and diced sweet potatoes. You can season them with spices like cumin and chili powder for an extra kick. Fresh cilantro and a squeeze of lime juice add brightness to the dish.

Serve these tacos with your favorite toppings, like avocado or salsa, for a complete meal. They’re perfect for a casual dinner or a gathering with friends.

Ingredients

• 1 cup cooked lentils
• 1 medium sweet potato, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until tender.
2. In a bowl, combine the cooked lentils with the roasted sweet potatoes. Mix well and adjust seasoning if needed.
3. Warm the tortillas in a skillet or microwave until pliable.
4. Fill each tortilla with the lentil and sweet potato mixture. Top with fresh cilantro and a squeeze of lime juice.
5. Serve immediately with lime wedges on the side.

Zucchini and Corn Quesadillas

These zucchini and corn quesadillas are a delightful twist on a classic dish. The golden, crispy tortillas are filled with tender zucchini and sweet corn, making them a perfect choice for a quick dinner or snack. The vibrant colors of the ingredients make the dish visually appealing, and the fresh cilantro adds a pop of flavor.

To make these quesadillas, you’ll need some simple ingredients that you might already have at home. They are easy to prepare and can be served with your favorite dips like salsa or sour cream. This dish is not only tasty but also a great way to sneak in some veggies!

Ingredients

• 2 medium zucchinis, grated
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or mozzarella)
• 4 large flour tortillas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Filling: In a bowl, mix the grated zucchini, corn, and cheese. Season with salt and pepper.
2. Heat the Pan: In a skillet, heat 1 tablespoon of olive oil over medium heat.
3. Assemble the Quesadillas: Place a tortilla in the skillet, add a portion of the filling on one half, and fold the tortilla over.
4. Cook: Cook for about 3-4 minutes on each side until golden brown and the cheese is melted. Repeat with remaining tortillas.
5. Serve: Cut the quesadillas into wedges, garnish with cilantro, and serve with salsa or sour cream.

Sopa de Tortilla with Avocado

Sopa de Tortilla is a classic Mexican soup that warms the soul. The image shows a vibrant bowl filled with rich broth, topped with creamy avocado slices, crispy tortilla strips, and fresh cilantro. This dish is not just a meal; it’s a celebration of flavors and textures.

The combination of the spicy broth and the smooth avocado creates a delightful contrast. The tortilla strips add a satisfying crunch, making every spoonful exciting. This soup is perfect for a cozy dinner or a gathering with friends.

To make your own Sopa de Tortilla, gather your ingredients and follow these simple steps. It’s a dish that brings everyone together and is sure to impress!

Ingredients

• 4 cups chicken or vegetable broth
• 2 medium tomatoes, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 avocados, sliced
• 1 cup tortilla strips
• Fresh cilantro, for garnish
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat a little oil over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper. Cook for about 5 minutes.
3. Add the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Meanwhile, prepare the tortilla strips by frying them until golden and crispy.
5. To serve, ladle the soup into bowls, top with avocado slices, tortilla strips, and fresh cilantro. Squeeze lime juice over the top for extra flavor.

Mole Poblano Chicken with Rice

Mole Poblano Chicken is a classic Mexican dish that brings together rich flavors and a comforting vibe. The chicken is smothered in a thick, dark mole sauce, which is a blend of chocolate, spices, and chilies. This dish is often served over a bed of fluffy rice, making it a complete meal that’s both satisfying and delicious.

The image shows a beautifully plated serving of Mole Poblano Chicken, with the chicken drenched in that signature mole sauce. The rice is perfectly cooked, providing a nice contrast to the bold flavors of the mole. Fresh cilantro adds a pop of color and freshness, making the dish visually appealing.

This meal is perfect for family gatherings or a cozy dinner at home. It’s a great way to introduce friends to the wonderful world of Mexican cuisine. The combination of flavors in Mole Poblano is truly something special.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups mole sauce (store-bought or homemade)
• 2 cups cooked white rice
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, until fully cooked.
2. Add the Mole Sauce: Once the chicken is cooked, pour the mole sauce over the chicken in the skillet. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld.
3. Cook the Rice: While the chicken is simmering, prepare the rice according to package instructions. Fluff with a fork once done.
4. Serve: Place a generous scoop of rice on each plate. Top with the mole chicken and sauce. Garnish with fresh cilantro.

Pineapple and Pork Skewers

Pineapple and pork skewers are a delightful combination that brings tropical flavors to your dinner table. The juicy sweetness of pineapple pairs perfectly with the savory taste of marinated pork. These skewers are not just tasty; they are also visually appealing, making them a great choice for gatherings or family dinners.

Grilling these skewers adds a smoky flavor that enhances the overall dish. The bright colors of the pineapple and peppers make them stand out, inviting everyone to dig in. Serve them with a side of rice or a fresh salad for a complete meal.

Ingredients

• 1 pound pork tenderloin, cut into cubes
• 1 cup fresh pineapple, cut into chunks
• 1 bell pepper, cut into squares
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Marinate the Pork: In a bowl, mix soy sauce, honey, olive oil, garlic, ginger, salt, and pepper. Add the pork cubes and let them marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated pork, pineapple chunks, and bell pepper squares onto the skewers, alternating between each ingredient.
3. Preheat the Grill: Heat your grill to medium-high. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.
5. Serve: Remove from the grill and let them rest for a few minutes. Serve warm and enjoy!