Three cheers for taco night! There is no love like the love I have for a really good taco. And with this list, you’re going to get all the greatest hits.
You’ve got your carne asada that is charred to perfection, your carnitas that are crispy on the outside and tender on the inside, and your fish tacos that are just begging for a squeeze of lime.
The textures, the colors, the satisfying and crunchy I-might-be-on-vacation vibe? It’s all there. Right here, right now, tonight. It’s on.
1. Birria Tacos
Wait, what is birria? It is a type of stew from Jalisco, Mexico that is typically made with goat meat, but you can also use lamb, beef, or chicken.
And you guys, it is insanely good.
We are talking tender meat stuffed into corn tortillas that have been dipped in the fat from the stew. Then you add some Oaxaca cheese and pan-fry them until they are crispy and delicious.
And the best part? They are served with a consomé broth for dipping. It’s not tidy, but it is to die for!
2. Tacos de Papa
Fried and crispy tortilla shells filled with mashed potatoes? Yes, please. I am so down with that.
These tacos de papa are a unique but irresistible vegetarian option topped with shredded cabbage, tomato, onion, and a garlicky tomato sauce. And don’t forget the heaps and mounds of cotija cheese!
They are hands down one of the best vegetarian tacos out there.
3. Carne Asada Tacos
Carne asada tacos are a total classic.
This recipe features tender and juicy flank or skirt steak marinated in olive oil, lime juice, garlic, cilantro, and spices. The lime ensures the meat is super soft, but pounding it with a meat tenderizer helps too.
Grill it on high for a few minutes on either side for a nice char and top it with creamy avocado, diced onion, and a squeeze of lime.
Sprinkle some cilantro and cotija cheese over the plate and you are set.
4. Tacos de Pescado
Tacos de pescado are one of my personal favorites. They hail from Baja, California, and they are a west coast staple.
Flakey fish deep-fried until the outer crust is a nice golden brown? Oh man, sign me up!
Drizzle on a creamy sauce and add some crunchy cabbage slaw for the ultimate experience.
If you are looking for a delicious bite of west coast living, you need these fish tacos in your life.
5. Barbacoa Tacos
Barbacoa is ultra moist and delicious shredded meat that melts in your mouth.
It is traditionally made with beef cheeks, but you will also see recipes with lamb or goat. Either way, it has tons of spices and chipotle peppers for big flavor.
The secret to getting such juicy and tender meat is cooking it low and slow, so this is the kind of dinner you will need to prep ahead.
6. Tacos Al Pastor
Tacos al pastor are a very common pork-filled taco with a dreamy sweet and tangy sauce.
Al pastor is traditionally a pineapple-based marinade that compliments the salty pork really well. The flavors meld perfectly, and you end up with an incredibly flavorful and irresistible taco.
Top them with sliced red onion, fresh pineapple, and cilantro.
Delish!
7. Shrimp Tacos
Shrimp tacos are another coastal treat that you have to try. We are talking plump and meaty shrimp tucked inside warm tortillas.
Plus, when you add crispy cabbage, avocado, and salty cheese, you really can’t go wrong. These colorful and flavorful tacos are perfect for summer or parties.
8. Carnitas Tacos
Speaking of homemade tacos: it doesn’t get any better than crispy-tender carnitas. Think of it like pulled pork, only with much more flavor and texture.
Start with a dry rub of oregano, cumin, black pepper, salt, and chili powder. Then slow-cook the pork with onion, garlic, jalapeños, and orange juice.
When it’s done, it is zesty, spicy, and pretty much irresistible. But then you will broil it for a few minutes to get a nice crispy edge that is borderline addictive.
9. Chorizo Tacos
For something that is sure to be memorable, check out this recipe for chorizo tacos.
The homemade chorizo is incredibly flavorful and surprisingly easy to make, but of course, you can always use store-bought to save on time.
Either way, pair it with diced onions, cilantro, and a creamy crema sauce.
10. Chicken Tinga Tacos
These tacos are seriously irresistible. From the chipotle spiced shredded chicken to the zippy lime and tender corn tortillas, chicken tinga tacos are smoky, fresh, and oh-so-tasty.
Once you try them, you will seek them out whenever you can. But homemade is always best, so keep this recipe close!
11. Tacos de Canasta
Also known as basket tacos, tacos de canasta are another yummy vegetarian dish I know you will love.
You fill corn tortillas with beans and potatoes, then steam them in hot chile oil.
It is a terrific Mexican street food snack that is best served with tangy salsa verde. Tacos de canasta are great for parties because they turn into little taco pockets after cooking, so you can mingle while you eat!
12. Huitlacoche Tacos
Huitlacoche tacos are made with a type of fungus similar to mushrooms.
The huitlacoche is a kernel infected with fungus that blooms and changes colors, and then it becomes a whole new edible delight.
In English, it has been called “corn fungus,” “corn mushrooms,” or “corn truffles.” Whatever you call them, they are heavenly in tacos.
13. Tacos de Pollo
Pollo is Spanish for chicken, which is probably the most common type of Tex-Mex taco around.
You can use chopped, shredded, or sliced chicken, just don’t be shy with the spice! Any way you cut it, I promise it will be delicious.
14. Tacos Arabes Puebla
Tacos Arabes Pueblas translates to ‘Arab tacos,’ and they are a yummy hybrid.
Typically served in pita bread rather than a tortilla, tacos Arabes Puebla are a super unique cross between Mexican and Middle Eastern food.
The pork is marinated in orange juice, onions, and spices, and it needs to sit for at least two hours to really infuse and tenderize.
Serve the grilled meat in a warm pita with fresh salad and a zippy lime crema. Yum!
15. Cochinita Pibil
Cochinita pibil is a type of pulled pork from the Yucatán Peninsula.
This specific recipe only calls for five ingredients, and better yet, it goes right in your slow cooker.
The meat has a lovely citrusy flavor and can be used in all kinds of dishes, but of course, these tacos are the best option.
Put the pork in a soft tortilla with mashed avocado and pickled red onions for the best flavor ever!
16. Tacos de Lengua
If you have never cooked with tongue before, I suggest starting with this recipe.
Tacos de lengua feature beef tongue with a flavor-packed garlic and onion mixture, and they are a true Mexican classic.
You will serve the beef finely chopped inside of warm corn tortillas with salsa verde for spice. Add some avocado to balance it out and prepare to fall in love.
17. Tacos Campechanos
In the mood for a taco hybrid? Try tacos campechanos!
Traditionally, they are a mix of carne asada, longaniza sausage, nopalitos, and chicharrones. But this version uses chorizo, pork steak, tomatillo salsa, and pickled onion, so it is a bit more accessible.
Make these tacos when you need to use up leftovers and it will be a breeze.
18. Chapulines
If you took Spanish in high school, you might do a double-take at that title. I mean, chapulines are grasshoppers, right?
Yes! But while it may seem strange, these crunchy critters can be really yummy. You just have to give them a chance.
Wrap them up in a fresh corn tortilla and drench them in a spicy chile sauce and you will forget all about those little legs. The light crispiness contrasts with the soft tortilla for a texture experience you don’t want to miss.
19. Tacos de Buche
Tacos de buche (pork stomach tacos) are different but definitely worth a try.
If you are new to cooking with organ meats, don’t stress. It is not as scary as it sounds, plus you will end up with something tender and delicious.
You’ll stew the meat in a mixture of onions, cloves, jalapeños, Worcestershire sauce, and spices.
When it’s tender, add your favorite salsa, onions, cilantro, crema, and lime.
20. Chicharron Tacos
To understand chicharron tacos, we have to first discuss chicharrones.
They are deep-fried pork rinds (or belly) that get ultra crispy and make a fantastic snack.
Chicharron tacos are the result of simmering those pork rinds in salsa verde until they are super flavorful and tender. Add sour cream to cut the spice and a few extra chicharrones for crunch.
21. Sesos
There is really no way to sugarcoat it – sesos are brains. They can come from cows or goats, and they make incredible tacos.
Sesos are richly flavored, and when you add spicy salsa, you will love each bite of these daring tacos.
22. Tacos de Cabeza
Tacos de cabeza are traditionally made with a pig or cow’s head. Yes, the whole head.
But if you can’t find one at your local store, go ahead and use pork shoulder instead.
That said, if you are up for an adventure, I highly recommend sourcing the real deal.
Once it is rubbed in the spice blend, smoked for 2-4 hours, and then wrapped and cooked for another few hours, it is something pretty special.
23. Tripitas Tacos
From one unusual ingredient to the next – tripitas tacos are made with small intestines.
And although it may seem scary, this type of meat tastes delicious.
They are soft on the inside with a crispy exterior, so if you can push past the nerves and try these tacos, you will be pleasantly surprised.
24. Nopales Tacos
I mentioned nopales above, but here is a recipe that really lets them shine.
Prickly pear cactus tacos are super popular in Mexico and southern parts of the United States, though they are still relatively unknown.
I mean, did you know you could eat cacti? I didn’t!
But when you stew nopales and chiles together until they are insanely tender, they are surprisingly scrumptious.
I suggest using pre-cleaned nopales if you can find them. It is quicker, easier, and will leave you with fewer battle scars.
25. Cueritos
Cueritos are another variation of pig skin that aren’t crispy like chicharrones but are just as delicious.
They are pretty salty due to the brine they come in, but you can easily balance the flavor with other ingredients.
Add cabbage, lime, and chili sauce for the best cueritos tacos.
26. Cecina
Cecina is a salted Spanish meat that is dried/cured using the air, sun, or smoke.
And while you can use many types of meat for this, beef and pork are the most common, with bull, goat, or rabbit being a little more unconventional.
It does need 24 hours to marinade, but after that, it is pretty straightforward. So give it a try the next time you have a free weekend!
27. Tacos de Suadero
Tacos de suadero are really popular in Mexico City.
It is a cut of meat often confused with hanger steak or brisket, but if you see “rose meat” at the market, that is suadero!
Buy a nice chunk, and shred it up to make irresistible tacos. Add your favorite salsa, along with some onions and cilantro, and you are all set.
