Black Bean, Avocado, and Egg Tostadas

If you've never had tostadas, then you're in for a treat. That is, if you like things that are crunchy, salty, and topped with eggs and avocados.

Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten or fifteen minutes of extra prep time in tastiness alone.

Dinner for Two: Chipotle Steak Tacos

If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor.

Fried-Avocado Tacos With Chipotle Cream, Cabbage, and Pickled Red Onions

Crisp-on-the-outside, creamy-in-the-middle, these beer-battered avocado slices are tucked into warm corn tortillas with cabbage, salsa verde, pickled red onions, and a creamy chipotle sauce. These are the most decadent vegetarian tacos you'll ever eat.

Dinner Tonight: Huaraches with Black Beans and Radish

Huaraches are flattened ovals of masa that get their name from the Mexican sandal. They are kind of like larger sopes without sides, and can be topped with just about anything.

Spicy Chicken Tacos With Corn, Feta, and Avocado

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, The New Vegetarian Cooking for Everyone, one of the greatest of which is this creamy amalgamation of heirloom spotted black beans with New Mexican chilies.

Charred Corn and Zucchini Tacos

Sweet and smoky charred corn gets zesty with a sprinkle of Cotija cheese, a drizzle of Mexican cream, and the juice of a few lime wedges placed on the side.

Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado

These hearty vegan black and kidney bean cakes are spiked with chipotle and handfuls of sharp vegetables, cilantro, and lime, baked until crisp, and served on a bed of slaw. Charred avocado on top adds a bit of smoky, creamy flavor.

Chicken Green Chile Tacos

Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas.