Eat Your Way Through This Guide of Different Types of Tacos

If you’re looking for an easy weeknight dinner, tacos are the way to go! They’re quick, delicious, and won’t break the bank. Street tacos are one of Ree Drummond’s favorite “food groups”—she likes to add them to her dinner rotation whenever she can and they make a great addition to a Fourth of July menu. When it comes to different types of tacos, there are countless variations and twists inspired by ingredients from all over the world. But despite the wide variety of tacos that exist today, there are lots of traditional types of tacos you need to try. These Mexican tacos are packed with flavor and history—from pork tacos, like carnitas and al pastor, to fish tacos and even some vegetarian tacos.

Tacos are one of the most popular street foods in Mexico, and although the origin isn’t known for sure, the first record of tacos was called the “taco de minero,” or miner’s taco, referring to 18th century silver mines. Most traditional types of tacos are made with small, soft corn tortillas that are warmed and folded around a variety of fillings (no hard-shell tacos here!). Some recipes even use two tortillas to prevent the tacos from tearing. You’ll find an array of flavorful fillings like beef, pork, fish, or vegetables. No matter which type of taco you prefer, be sure to top them with these traditional, zesty garnishes: onion, cilantro, and lime juice.

Carne asada—meaning “grilled meat”—is a taco made from thin slices of steak that have been marinated and grilled. Use flank steak or skirt steak and slice it into bite-sized chunks.

Get the recipe at Isabel Eats.

SHOP CUTTING BOARDS

A traditional taco from Mexico’s Pacific coast, camarones (or shrimp tacos) are made with flavorful shrimp and fresh toppings. It’s perfect for a healthy, quick-cooking, weeknight dinner.

Get Ree's recipe.

SHOP CAST IRON SKILLETS

You’ll need an underground oven to make this traditional taco. The term “barbacoa” refers to the way the meat (usually lamb or goat) is prepared—topped with leaves and slowly cooked in a pit dug into the earth. To make barbacoa at home, you can use a slow cooker for tender, juicy tacos.

Get the recipe at Cooking Classy.

SHOP SLOW COOKERS

Traditionally, birria is a dish served as a stew for special occasions. In northern Mexico, the saucy meat (often goat, lamb, or beef) began being served as tacos, and we can’t get enough!

Get the recipe at I am a Food Blog.

SHOP SKILLETS

This Mexican staple is a vibrant, flavorful taco that combines smoky pork with sweet pineapple for the perfect bite. The pork is traditionally marinated in spices and chilies, then slow roasted on a spit (called a trompo) with slices of pineapple that release their juices while it cooks.

SHOP TORTILLA WARMERS

Take a drive along Mexico’s Baja California coast and you’ll likely come across multiple carts serving fresh fish tacos. Whether you get them fried or grilled, the flaky white fish is typically topped with shredded cabbage, pico de gallo, or sour cream. Perfect for eating beachside!

Get the recipe at Once Upon a Chef.

SHOP DEEP FRY THERMOMETERS

These flavorful chicken tacos from the city of Puebla are cooked in a smoky tomato-chipotle sauce that has a hint of spice. You can use shredded rotisserie chicken for easy weeknight cooking.

Get the recipe at Muy Delish.

SHOP SAUCE PANS

Meat lovers, this one’s for you! Tacos campechanos are made with a combination of several types of meat—often sliced beef, pork sausage, and chicarrón (pork rinds). It’s spicy, crunchy, and layered with flavor.

Get the recipe at Hispanic Kitchen.

SHOP MIXING BOWLS

Tender, melt-in-your-mouth pulled pork with crispy edges loaded into a warm corn tortilla—now that’s what we’re talking about! This classic taco from the state of Michoacán takes some time and patience to cook (but you can easily make it in a slow cooker). The pork base can also be used for other dishes, like empanadas or burrito bowls.

Get the recipe at Immaculate Bites.

SHOP CITRUS JUICERS

Unlike Spanish chorizo (which is cured), Mexican chorizo is made with fresh ground pork and seasoned with chile peppers. For chorizo tacos, the raw pork is removed from the casing and cooked until crisp for a spicy taco that’s loaded with flavor.

Get the recipe at Our Balanced Bowl.

SHOP MEASURING CUPS

These crispy potato tacos are popular in Mexico during Lent, but they’re just as tasty all year long. The pan-fried tacos are filled with creamy, cumin-spiced mashed potatoes.

Get the recipe at Dash of Color and Spice.

SHOP POTATO MASHERS

On the southern tip of Mexico’s Yucatán Peninsula, cochinita pibil is the taco of choice. The pulled pork filling is braised in achiote paste (a flavorful seasoning made with annatto seeds) and citrus juices. While it’s typically slow cooked in a pit in the ground, you can easily make these tacos in your slow cooker right at home.

Get the recipe at What's Gaby Cooking.

SHOP BOWLS

If you’re looking for a vegetarian taco, you’ll love nopales! It’s the edible, paddle-shaped part of the cactus. Just be sure all those prickly spines are removed before cooking!

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When it’s cooked the right way, this popular Mexican street food is extremely tender and perfect for layering into warmed tortillas. Top the cooked beef tongue with your favorite toppings—salsa, chopped onion, cilantro, or avocado.

Get the recipe at Muy Bueno Cookbook.

SHOP MEASURING SPOONS

Most tacos are best eaten right away, but these “basket” tacos can actually be made in advance, since they get better as they sit. It’s perfect for potlucks! Filled them with whatever you like, then once cooked, they’re wrapped up in a basket to steam and stay warm.

Get the recipe at My Latina Table.

SHOP KITCHEN TOWELS