A List Of 15 Types Of Tacos And What Makes Each Different
Tacos are the ultimate Mexican food adventure, offering endless combinations of flavors, textures, and ingredients that excite the senses.
I’ve been absolutely obsessed with tacos ever since my first unforgettable trip to Mexico City, where I sampled more delicious varieties in a single weekend than I ever thought possible!
From traditional street food classics like al pastor and carnitas to lesser-known regional specialties such as cochinita pibil and barbacoa, each taco tells its own unique and flavorful culinary story. In this article, we’ll explore 15 truly mouthwatering taco varieties that highlight the rich cultural diversity behind this beloved Mexican dish.
1. Tacos al Pastor: The Spinning Masterpiece
The first time I saw that vertical spit spinning with marinated pork, I knew I was in for something special! Tacos al pastor blend Lebanese shawarma techniques with Mexican flavors, a delicious cultural fusion.
The pork marinates in achiote, dried chilies, and spices before being stacked on a trompo (vertical rotisserie). As it cooks, the outer layer gets crispy while staying juicy inside.
The meat is sliced directly onto corn tortillas and topped with pineapple, onion, and cilantro. That sweet-savory combination creates an unforgettable flavor explosion that keeps me coming back for more!
2. Carnitas Tacos: Crispy-Tender Pork Perfection
My grandmother would start cooking carnitas at dawn, filling the house with irresistible aromas! These Michoacán treasures feature pork shoulder simmered slowly in its own fat until it reaches the perfect texture, crispy outside, melt-in-your-mouth tender inside.
Traditional carnitas cooks for hours in a copper pot called a cazo, often with orange peel, cinnamon, and bay leaves adding subtle complexity. The finished meat gets pulled apart and slightly crisped before serving.
I love mine with simple toppings, just chopped onion, cilantro, and a squeeze of lime to let that porky goodness shine through!
3. Barbacoa Tacos: Ancient Slow-Cooked Delicacy
Whoa! Nothing beats the moment when someone unwraps a steaming packet of barbacoa, the aroma is heavenly! This pre-Hispanic cooking method traditionally involves wrapping meat (usually beef cheeks or lamb) in maguey leaves and slow-cooking it in an underground pit.
The result? Incredibly tender, fall-apart meat infused with smoky, earthy flavors. Modern versions might use pressure cookers or slow cookers, but the principle remains the same.
Barbacoa tacos come garnished simply with chopped onions, cilantro, and a fiery salsa. Fun fact: weekend barbacoa is a serious tradition in many Mexican families, it’s not just food, it’s an event!
4. Fish Tacos: Baja’s Coastal Creation
My surfing trip to Baja California changed my taco life forever! Fish tacos originated in this coastal region where fresh seafood meets Mexican culinary traditions in the most delicious way possible.
Typically made with white fish like cod or tilapia, the fillets are battered and fried until golden and crispy. The magic happens with the toppings: crunchy cabbage slaw, tangy crema, zesty pico de gallo, and often a squirt of lime.
The contrast between the crispy fish, cool slaw, and creamy sauce creates the perfect bite. These tacos taste like sunshine and ocean breezes, even when I’m making them at home!
5. Birria Tacos: The Viral Sensation
Talk about love at first bite! Birria tacos have exploded in popularity, and for good reason, they’re absolutely incredible. Originally from Jalisco, traditional birria is a spicy goat stew, though beef has become common in the trendy versions.
The meat simmers for hours with dried chilies and spices until it’s fork-tender and deeply flavored. What makes these tacos special? The tortillas get dipped in the fatty consomé before hitting the griddle with meat and cheese.
The result is a crispy, red-tinged quesabirria taco that’s typically served with a cup of that rich consomé for dipping. Pure comfort food that’s simultaneously traditional and Instagram-worthy!
6. Carne Asada Tacos: Grilled Simplicity
Backyard cookouts at my uncle’s place always meant one thing, amazing carne asada tacos! Sometimes the simplest foods are the most satisfying, and these grilled steak tacos prove that point beautifully.
Skirt or flank steak gets marinated in lime, garlic, and spices before hitting a scorching hot grill. The brief, intense heat creates a charred exterior while keeping the inside juicy and tender. After resting, the meat is thinly sliced against the grain.
Served on corn tortillas with nothing more than onions, cilantro, and your favorite salsa, these tacos let quality ingredients speak for themselves. They’re the perfect introduction to authentic Mexican street food!
7. Chorizo Tacos: Spicy Sausage Sensation
My weekend breakfast tradition? Chorizo tacos that wake up every taste bud! Mexican chorizo is nothing like its Spanish cousin, it’s a fresh, uncured sausage packed with ground pork, chilies, vinegar, and spices that give it that signature deep red color.
When cooked, chorizo crumbles into spicy, flavorful bits with a slightly tangy kick from the vinegar. The rendered fat turns everything a beautiful reddish-orange and infuses the entire taco with rich flavor.
I like mine with diced potatoes cooked in the chorizo fat, topped with a sprinkle of queso fresco. The combination of spicy meat, creamy cheese, and starchy potatoes creates the perfect balance!
8. Chicken Tacos: Versatile Family Favorite
Chicken tacos saved countless weeknight dinners when I was growing up! These adaptable tacos can take countless forms, from grilled chicken breast to slow-cooked thighs with complex mole sauce.
One of my favorites features chicken tinga, shredded chicken simmered in a tomato-chipotle sauce that’s smoky, slightly spicy, and deeply satisfying. The chicken soaks up all that flavor, creating juicy, savory bites.
Whether topped with traditional garnishes or loaded with lettuce, cheese, and sour cream in more Americanized versions, chicken tacos please nearly everyone. Their mild yet flavorful profile makes them particularly kid-friendly while still delivering authentic Mexican taste!
9. Cochinita Pibil Tacos: Yucatán’s Citrus-Kissed Creation
My most memorable vacation meal? Cochinita pibil tacos from a tiny Mérida market stall! This Yucatán specialty transforms humble pork through a fascinating preparation method with pre-Hispanic roots.
The pork marinates in achiote paste and sour orange juice, creating its signature tangy flavor and vibrant orange-red color. Traditionally, it’s wrapped in banana leaves and slow-cooked in an underground pit called a pib (hence the name).
What makes these tacos extraordinary is the garnish – pickled red onions that provide the perfect sharp contrast to the rich meat. The combination creates a flavor profile unlike any other taco, showcasing the Yucatán Peninsula’s unique culinary heritage!
10. Lengua Tacos: Surprisingly Tender Tongue
I was hesitant the first time my Mexican friend insisted I try lengua tacos, beef tongue isn’t exactly common where I grew up! But that first bite completely changed my perspective on this traditional taco filling.
Properly prepared lengua is incredibly tender and mild, with a wonderful beef flavor and buttery texture. The tongue is typically simmered slowly with aromatics until fork-tender, then the outer membrane is removed before dicing.
Served simply with onion, cilantro, and a bright salsa verde, lengua tacos showcase how traditional Mexican cooking transforms humble ingredients into something extraordinary. They’ve become my go-to order at authentic taquerias!
11. Nopales Tacos: Cactus Pad Vegetarian Delight
Gardening in the Southwest introduced me to nopales, edible cactus pads that make incredible vegetarian tacos! These bright green paddles from the prickly pear cactus have a unique texture and flavor that’s hard to describe but absolutely worth trying.
After carefully removing the spines, nopales are typically grilled or sautéed until tender with a slight chew, somewhat similar to green beans but with a lemony brightness. They release a sticky substance when cooking that disappears with proper preparation.
I love nopales tacos with grilled onions, queso fresco, and roasted salsa. They’re not just delicious but also nutritious, packed with vitamins, minerals, and fiber!
12. Tripas Tacos: Crispy Adventurous Eating
My food tour guide in Mexico City insisted tripas tacos would change my life, he wasn’t wrong! These tacos feature beef small intestines (not to be confused with tripe) cooked to crispy perfection.
The preparation is crucial: first, they’re thoroughly cleaned and boiled until tender. Then comes the magic, they’re crisped on a hot comal until they develop an incredible texture that’s simultaneously crunchy and chewy.
The flavor is intensely beefy with caramelized notes from the crisping process. Topped with the classic onion-cilantro combo and a fiery salsa, tripas tacos offer a textural adventure unlike any other. They’re proof that traditional Mexican cuisine wastes nothing and creates deliciousness from everything!
13. Huitlacoche Tacos: Corn Truffle Delicacy
Stumbling upon huitlacoche tacos at a farmers market changed my understanding of Mexican ingredients forever! Often called “corn truffle” in English, huitlacoche is actually a fungus that grows on corn, and it’s considered a delicacy.
The bluish-gray fungus transforms corn kernels into smoky, earthy flavor bombs that taste like a fascinating blend of mushroom and corn. When cooked, it turns an inky black color that might look intimidating but promises incredible flavor.
Typically sautéed with onions, garlic, and epazote (an herb with a unique flavor), huitlacoche makes tacos that showcase Mexico’s pre-Hispanic culinary heritage. They’re harder to find but absolutely worth seeking out!
14. Suadero Tacos: Buttery Brisket Treasure
Hidden in the back corner of my favorite taqueria was a handwritten sign for “suadero”, I’m so glad curiosity got the better of me! These tacos feature a cut from between the belly and leg of the cow that’s relatively unknown outside Mexico.
Suadero is typically slow-cooked in lard until extremely tender, then crisped on a hot griddle before serving. The result is meat with an incredible texture, buttery, slightly chewy, with crispy edges that provide the perfect contrast.
The flavor is intensely beefy but milder than other cuts. Topped simply with onion, cilantro, and lime, suadero tacos showcase the beauty of Mexican street food, humble ingredients transformed through expert cooking techniques!
15. Rajas con Queso Tacos: Creamy Poblano Paradise
During a cooking class in Oaxaca, I discovered rajas con queso tacos, and immediately wondered how I’d lived without them! “Rajas” refers to strips of roasted poblano peppers, which form the heart of this vegetarian taco filling.
The poblanos are charred, peeled, and sliced into strips before being sautéed with onions, corn kernels, and Mexican crema. The mixture gets a generous amount of melty cheese, often quesillo (Oaxacan string cheese), creating a creamy, slightly spicy filling.
The poblanos provide gentle heat and smoky depth, while the corn adds sweetness and texture. These tacos prove that meat isn’t necessary for an authentic and satisfying Mexican taco experience!