I like carnitas with chopped onion, lime and cilantro and that's it. Though I'll use mango salsa if available. I seldom use cheese or sour cream, though once in a while it's good.

We add refried beans

This recipe is called Black Bean Taco Soup but it's really not a soup IMHO -- more like a chili. We just had it and it would be an awesome taco filling.

http://www.sixsistersstuff.com/2011/09/black-bean-taco-soup-freezer-meal.html

We usually use the 50/50 corn/wheat soft tortillas from Trader Joe's (taste more like corn tortillas but have the durability of flour tortillas).

Tonight, we're using leftover pulled pork. I'll add guac and pickled red onions.

We do black beans/tomatoes/corn cooked together as a filling. Served with crumbled goat cheese or queso fresco.

In summer we do a zucchini and bean filling.

I love, love, love fish tacos. Especially with some pickled onions or a vinegar based slaw. Yum!

We eat a lot of breakfast tacos--but you could totally do that at dinner time too. Scrambled egg, sausage or bacon, leftover homefries if you happen to have them. We usually use a mild salsa on these--I like Trader Joe's peach salsa a lot for this.

We do occasionally do the basics of a seasoned ground beef taco, and those have to be in crunchy shells. Only time we use them.

I like soft tacos and crunchy ones at the same meal. And don't forget the sour cream!

pickled cabbage. my kids love it!

We also do Taco Tuesday every week. Our standard is turkey, black beans, cheese and Trader Joes salsa. Sometimes lettuce and tomatoes. We use hard taco shells.

If I'm getting bored of "American" tacos, I'll use corn tortillas instead of flour, and top with diced onion, radish, and cilantro instead of sour cream/cheese/salsa.

We make turkey tacos once a week. I either add a can of black beans to the turkey or add chopped mushrooms and zucchini to bulk up nutrition. We like the trader joe's salsa style refried beans on the side (if we don't add black beans). Always serve with chopped avocado and tomatoes. DH adds cheese.

This goes great with anything taco-ish

Fire Roasted Corn Salsa
3 ears sweet corn shucked
1/4 red bell pepper, minced
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
2 teaspoons cumin
1 or 2 chipotle pepper in adobo finely chopped
1/2 or 1 jalapeño pepper finely chopped
2 tablespoon of balsamic vinegar

Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro. Mix olive oil, lime juice, salt cumin, chipotle, jalapeno and dried vinegar in a small bowl. Combine all and toss.

So if you can not find fresh corn, use frozen and heat it in a pan with a little oil to get some color on the corn. Also you can add beans and change the proportion to your taste. Watch the heat with the peppers.

Meat (beef, chicken, or carnitas). Cheese (cheddar or pepper jack). Guacamole w/tomatoes. Sour cream. Salsa. Squeeze of lime. Lettuce.

We eat taco salad rather than using shells.

Guacamole with everything!

What do you serve with tacos? Meat? chicken? black beans? chopped tomato? shredded cheese? hard shells? soft shells? I am looking for new inspiration!