Hey there friends! Are you ready to talk about tacos?
I am always ready to talk about tacos. We all know the standard beef or chicken versions are great, but sometimes you just need to shake things up a little bit.
That is exactly why I pulled together this list of 27 different types of tacos. From crispy potato fillings to tender tongue and coastal shrimp, there is so much flavor waiting for you here.
Let’s dive right in!
1. Tacos de Canasta
You might know these as basket tacos. I absolutely love that these are vegetarian friendly.
You basically fill corn tortillas with beans and potatoes and then steam them in hot chile oil. They turn into these perfect little taco pockets once they finish cooking.
I think these are amazing for parties because you can chat and eat without making a huge mess. Serve them up with some tangy salsa verde for the best experience.
2. Tacos de Pollo
Pollo is just the Spanish word for chicken. This is probably the most common type of Tex Mex taco you will see around.
You can prep the chicken by chopping it, shredding it, or even slicing it. The key here is not being shy with the spices.
No matter how you cut it, I promise you it is going to be delicious.
3. Tacos de Lengua
You should definitely start with this recipe if you have never cooked with tongue before. Tacos de lengua feature beef tongue alongside a garlic and onion mixture that is packed with flavor.
It is a true Mexican classic. You just serve the beef finely chopped inside warm corn tortillas with some salsa verde for a kick.
Add a little avocado to balance everything out and get ready to fall in love.
4. Shrimp Tacos
Shrimp tacos are a coastal treat that you really need to try. Plump and meaty shrimp tucked inside warm tortillas is pretty unbeatable.
You really cannot go wrong when you add crispy cabbage plus avocado and salty cheese. These flavorful and colorful tacos are perfect for summer and ideal for parties.
Or you could just make them for yourself and enjoy an insanely good meal.
5. Cecina
Cecina is a salted Spanish meat that gets cured or dried using the sun, air, or smoke. While you can use many types of meat for this, pork and beef are the most common.
You might see rabbit, goat, or bull used in more unconventional ways. It does need about 24 hours to marinate.
The process is pretty straightforward after that part is done. Give this a try the next time you have a free weekend.
6. Barbacoa Tacos
Barbacoa is just ultra moist and delicious shredded meat. It literally melts in your mouth and acts as a true staple of Mexican cuisine.
It is traditionally made with beef cheeks, but you will also see recipes using goat or lamb. It has tons of spices and chipotle peppers for flavor either way.
The secret to getting such tender and juicy meat is cooking it low and slow. This is the kind of dinner you will want to prep ahead.
7. Tacos de Pescado
Tacos de pescado happen to be one of my personal favorites. They hail from Baja California and serve as a staple on the west coast.
Flakey fish deep fried until the outer crust is a nice golden brown? Oh man, sign me up!
I love to drizzle on a creamy sauce and add crunchy cabbage slaw for the ultimate experience. You simply have to make fish tacos if you are looking for a delicious bite of west coast living.
8. Tacos de Buche
Tacos de buche are pork stomach tacos that are different but definitely worth a try. Do not stress if you are new to cooking with organ meats.
It is really not as scary as it sounds. You will end up with something tender and delicious.
You stew the meat in a mixture of cloves, onions, jalapeños, Worcestershire sauce, and spices. Add your favorite onions, salsa, cilantro, lime, and crema when it is tender.
9. Chorizo Tacos
Check out this recipe for chorizo tacos if you want something memorable. The homemade chorizo is surprisingly easy to make and incredibly flavorful.
You can always use store bought to save on time, of course. Pair it with cilantro, diced onions, and a creamy crema sauce either way. Delish!
10. Cochinita Pibil
Cochinita pibil is a type of pulled pork from the Yucatán Peninsula. This specific recipe actually only calls for five ingredients.
It goes right in your slow cooker which makes it even better. The meat has a lovely citrusy flavor that can be used in all kinds of dishes.
I think these tacos are the best option though. Put the pork in a soft tortilla with pickled red onions and mashed avocado for the best flavor ever.
11. Tacos de Suadero
Tacos de suadero are really popular in Mexico City. It is a cut of meat that is often confused with brisket or hanger steak.
That is Suadero if you see rose meat at the market! Buy a nice chunk and shred it up to make irresistible tacos.
Add your favorite salsa along with some cilantro and onions and you are all set.
12. Carnitas Tacos
It does not get any better than crispy tender carnitas when we are speaking of homemade tacos. Think of it like pulled pork but with way more texture and flavor.
Start with a dry rub of cumin, oregano, black pepper, chili powder, and salt. Slow cook the pork with garlic, onion, orange juice, and jalapeños.
It is spicy, zesty, and pretty much irresistible when it finishes. You broil it for a few minutes at the end to get a nice crispy edge that is borderline addictive.
13. Tacos Campechanos
Try tacos campechanos if you are in the mood for a taco hybrid. They are traditionally a mix of carne asada, longaniza sausage, pork rind or belly, and prickly pear cactus.
This version uses pork steak, chorizo, pickled onion, and tomatillo salsa so it is a bit more accessible. Make these tacos when you need to use up leftovers and it will be a breeze.
14. Tacos de Papa
Fried and crispy tortilla shells filled with mashed potatoes? Yes, you absolutely heard that right.
Tacos de papa are a unique but irresistible taco topped with tomato, shredded cabbage, onion, and a garlicky tomato sauce.
Do not forget the mounds and heaps of cotija cheese! They are one of the best vegetarian tacos out there and you do not even have to be vegetarian to love them.
15. Huitlacoche Tacos
Huitlacoche tacos are made with a type of fungus that is similar to mushrooms. The huitlacoche is a kernel infected with fungus.
It blooms and changes colors and then it is a whole new edible delight! It has been called corn mushrooms, corn fungus, or corn truffles in English.
Whatever you call them, they are heavenly in tacos. Just maybe skip this one if you just watched The Last of Us.
16. Tacos de Cabeza
Tacos de cabeza are traditionally made with a cow or pig head. Yes, I mean the whole head.
You can go ahead and use pork shoulder instead if you cannot find one at your local store. I highly recommend sourcing the real deal if you are up for an adventure though.
It is something pretty special once it is rubbed in the spice blend, smoked for 2 to 4 hours, and then wrapped and cooked for another few hours.
17. Sesos
There is really no way to sugarcoat that sesos are brains. They can come from goats or cows and they make incredible tacos.
Sesos are richly flavored and you will love each bite of these daring tacos when you add spicy salsa.
18. Cueritos
Cueritos are another variation of pig skin that are just as delicious but not crispy like chicharrones. They are pretty salty due to the brine they come in.
You can easily balance the flavor with other ingredients though. Add lime, cabbage, and chili sauce for the best cueritos tacos.
19. Birria Tacos
So what is birria? It is a type of stew from Jalisco in Mexico.
It is often made with goat meat but can feature beef, lamb, or chicken. And you guys, it is insanely good.
That tender meat gets stuffed in corn tortillas dipped in the fat from the stew to make tacos. Add some Oaxaca cheese and pan fry them until delicious and crispy.
They are also served with a consomé broth for dipping. It is not tidy but it is to die for.
20. Tacos Arabes Puebla
Tacos Arabes Puebla translates to Arab tacos and they are a yummy hybrid. They are traditionally served in pita bread rather than a tortilla and are a super unique cross between Middle Eastern and Mexican food.
The pork is marinated in onions, orange juice, and spices. It needs to sit for at least two hours to really tenderize and infuse.
Serve the grilled meat in a warm pita with a zippy lime crema and fresh salad. Yum!
21. Chicharron Tacos
We have to discuss chicharrones first to understand chicharron tacos. 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 become tender and super flavorful.
Add sour cream to cut the spice and a few extra chicharrones for crunch.
22. Chicken Tinga Tacos
These tacos are seriously irresistible. Chicken tinga tacos are fresh, smokey, and oh so tasty thanks to the chipotle spiced shredded chicken and zippy lime and tender corn tortillas.
You will seek them out whenever you can once you try them. Homemade is always best though, so keep this recipe handy and close.
23. Nopales Tacos
I mentioned nopales earlier, but here is a recipe that really lets them shine. Prickly pear cactus tacos are super popular in Mexico and southern parts of the US.
They are still relatively unknown though.
Did you know you could eat cacti? I did not!
They are surprisingly scrumptious when you stew nopales and chiles together until they are insanely tender.
I suggest using pre-cleaned nopales if you can find them. It is easier, quicker, and will leave you with fewer battle scars.
24. Tacos Al Pastor
Tacos al pastor are a very common pork filled taco with a dreamy tangy and sweet 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 irresistible and flavorful taco.
Top them with fresh pineapple, sliced red onion, and cilantro. Delish!
25. Carne Asada Tacos
Carne asada tacos are one of the most common types of Mexican tacos. It has tons of flavor featuring juicy and tender flank or skirt steak marinated in olive oil, lime juice, cilantro, garlic, and spices.
The lime ensures the meat is super soft, though it is best to pound it with a meat tenderizer too. Grill it on high for a few minutes on either side for a nice char.
Top carne asada tacos with diced onion, creamy avocado, and a squeeze of lime. Sprinkle some cotija cheese and cilantro over the plate for a tasty finishing touch.
26. Tripitas Tacos
From one unusual ingredient to the next, tripitas tacos are made with small intestines. This type of meat tastes delicious although it may seem scary.
They are soft on the inside with a crispy exterior. You will be pleasantly surprised if you can push past the nerves and try these tacos.
27. Chapulines
You might do a double take at that title if you took Spanish in high school.
Chapulines are grasshoppers, right? Yes!
These crunchy critters can be really yummy while it may seem strange. 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.
You will not regret it if you are willing to try chapulines. The light crispiness contrasts with the soft tortilla for a texture experience you do not want to miss.