When you're needing something quick and easy to whip up, these chicken quesadillas are the ultimate weeknight dinner recipe. Ready in under 30 minutes, this simple recipe uses chicken mince and staple household vegetables like capsicum, onion, and spinach to make a juicy, warm filling - but let's not forget the all-important melted cheese blend of mozzarella, aged cheddar and gouda. Perfect as a school night recipe or an easy dinner for families, these cheesy quesadillas are your one-stop-shop to a quick and delicious dinner.

Alice Zaslavsky deconstructs a Mexican staple with this easy – and super tasty – taco bowl.

Ellie and Sam Studd take scamorza for a spin, highlighting its magic melting qualities in a flavour-packed beef and bean nachos.

Reinvent taco night with these meatballs and tortilla chips.

“This traybake with a Mexican twist gets a smoky hit from chipotles in adobo sauce, which are available from supermarkets." – Colin Fassnidge.

This is a super fresh, super versatile meal perfect for the whole family, packed full of goodness. And, it's vegan. This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.

“These tacos are a juxtaposition of smoky umami flavours, crunchy vegetables and delicious coconut ‘crema’. The crema is based on a coconut chutney recipe, I don’t like to make it too thin as I don’t want to lose flavour. There will be extra crema – freeze this for another time." – Anjum Anand

Craving the crunch of a taco? Go no further than these sticky beef tacos with a creamy avo dressing.

This black bean and chicken burrito will have you rolling up for seconds.

Call that a taco! Colin Fassnidge challenges Anthony Puharich’s definition of the Mexican standard with his very own ‘Irish’ version – Fass-exican (remember, you heard it here first).

Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden Quinn.

Some assembly required, but with tacos, that's all part of the fun.

The whole family will love these easy fish tacos. “Leave out the jalapeno from the recipe if you're heat-shy – the fish tacos will still be tasty,” says Matt Moran.

These tacos are little firecrackers, says Al Brown. This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

The ultimate summer barbecue recipe. Be sure to serve with good friends and good times.