Ready to elevate your Taco Tuesday game? Dive into this delicious list of 30 must-try regional taco varieties that will take your taste buds on a global tour, all from the comfort of your kitchen.
Baja Fish Bliss
Taco Tuesday just isn’t complete without the iconic Baja-style fish taco. It’s a delightful ensemble of crispy, golden fish nestled in a warm tortilla.
Did you know that the secret to the perfect Baja fish taco lies in the batter? The light and airy batter, which is often infused with beer.
Let’s talk toppings! The crunch of fresh cabbage paired with a creamy sauce adds a layer of complexity to your Baja fish taco, introducing a refreshing crunch.
Al Pastor Perfection
This delicious Mexican dish combines marinated pork with the tangy sweetness of pineapple, cooked to perfection on a vertical spit. It’s a flavor fiesta that’s hard to beat!
Did you know that these tacos inspired by Lebanese immigrants to Mexico? This culinary crossover marries the method of shawarma with traditional Mexican spices and ingredients.
It’s the perfect blend of spices and the char from the spit. Next Taco Tuesday, make sure al pastor is on your menu for an unforgettable taste sensation.
Carnitas Fiesta
Nothing screams Taco Tuesday like succulent carnitas tacos This traditional dish rewards patience, transforming simple ingredients into a fiesta for your taste buds when slow cooked.
The pork is so tender it practically melts in your mouth. It contrasts with a light crispiness, making for a complex texture. It’s all about the balance.
Like simple toppings, like onion and cilantro? Carnitas can be your go-to. Like to go all out? Carnitas can work for you, too! They’re for everyone.
Barbacoa Tradition
Barbacoa, usually made from beef or mutton, is a succulent, slow-cooked masterpiece. It’s spiced and simmered to perfection, making every bite a juicy delight.
Barbacoa has roots that run deep in culinary history. It actually refers to a cooking method, thought to be first developed by the Taino people.
What makes barbacoa tacos stand out is the meticulous preparation. The meat is seasoned with a blend of spices, including garlic, coriander, and chilies.
Veggie Delight
Taco Tuesday just got a refreshing makeover! Dive into the world of veggie tacos. It’s a vibrant celebration on a plate, proving that healthy can also mean delicious.
Ever wonder how to flavor your veggie tacos? The secret lies in the sauce! A zesty salsa or a creamy avocado lime dressing can elevate your taco game.
Veggie tacos are a win for your well-being. Packed with fiber-rich beans and antioxidants, they’re a nutritious choice that keeps both your body and taco Tuesday cravings satisfied.
Chorizo Spice
Set your taste buds ablaze with chorizo tacos. They have a hearty filling of spicy sausage, paired with either potatoes or eggs, all snugly wrapped in a tortilla.
But what really takes these tacos to the next level? The fresh burst of cilantro and the sharp, crisp bite of onion sprinkled on top.
Chorizo tacos aren’t all about the heat. Whether you love the fiery thrill or prefer a milder experience, you just need to choose the right chorizo.
Carne Asada Classic
Nothing screams Taco Tuesday like carne asada sizzling on the grill. Marinated in citrus and spices, the beef gets that perfect char and smoky flavor when grilled.
After grilling, add some lime juice, chopped onions, and cilantro. These three toppings transform a good taco into a great one, making every bite a vibrant experience.
For those looking to master Taco Tuesday, getting carne asada right is key. Thinly sliced beef absorbs more marinade and grills quickly. It’ll char without drying out.
Shrimp Sensation
Imagine biting into a soft tortilla cradling tender, juicy shrimp that’s been kissed with a hint of lime. It’s a mini coastal getaway on a plate.
The secret to unforgettable shrimp tacos? Creamy avocado salsa. This green goddess brings everything together, marrying the zesty lime shrimp with a smooth, rich texture.
The vibrant colors of fresh ingredients wrapped up in a soft tortilla make every bite a delightful experience. It’s Taco Tuesday done right, with the ocean’s bounty.
Breakfast Bonanza
Kickstart your morning with a breakfast taco bonanza. The tortillas are filled to the brim with fluffy eggs, crispy bacon, melted cheese, and seasoned potatoes.
Breakfast tacos are quick and delicious morning feasts. They’re packed with protein to fuel your day. You can spicy salsa or a dollop of sour cream.
Let’s not forget the convenience factor. They’re easy to make, even easier to eat on the go, and guaranteed to be a hit with the whole family.
Mushroom Magic
Who said Taco Tuesday couldn’t be a gourmet affair? Elevate your taco game with sautéed mushrooms, garlic, and onions, topped with crumbly queso fresco and lime.
Mushroom tacos are a fantastic way to sneak veggies into your diet. Mushrooms, rich in nutrients and umami, transform tacos into a satisfying, indulgent meal.
Looking for a meatless Monday option or simply aiming to reduce your meat intake? Mushroom tacos to the rescue! They offer a satisfying vegetarian alternative.
Lengua Taste Test
Taco Tuesday is never complete without lengua tacos. This delicacy, featuring tender beef tongue, simmers for hours until it reaches perfection. It’s then chopped and tucked into tortillas.
As you bite into one, the meat’s tenderness and blend of spices create a symphony of taste. It’s an authentic experience, celebrating traditional cooking methods and ingredients.
Lengua (Spanish for “tongue”) tacos are native to Mexico, throughout lots of different regions. It’s deeply rooted in tradition, and might just be your next culinary adventure.
Fish Taco Fusion
Gone are the days of plain fish tacos. These are topped with zesty mango salsa, where the sweetness of the mango pairs perfectly with the savory fish.
If you’re feeling adventurous, why not elevate your Taco Tuesday with wasabi aioli? This creamy aioli offers a fusion of flavors that’s sure to impress.
With additions like tangy pickled cabbage or fresh lime, each bite is a journey. Taco Tuesday has truly transformed, becoming a feast for the senses.
Pulled Pork Paradise
The mouth-watering combination of slow-cooked pulled pork, tangy BBQ sauce, and refreshing coleslaw is to-die-for. This is bound to be your next weeknight favorite.
The slow cooking process tenderizes the pork to perfection, allowing it to soak up the smoky BBQ flavors. The result? Each bite is an irresistible flavor-packed delight.
Crisp, homemade coleslaw adds the necessary freshness and crunch. This blend of cabbage and carrots, tossed in a light, creamy dressing, balances the pork’s richness.
Tofu Twist
Who says Taco Tuesday can’t be plant-based? It’s a vegan-friendly twist that doesn’t skimp on flavor or texture, proving that plant-based eating can be both delightful and satisfying.
Top your tacos with a tangy slaw to add some crunch and zest. It’s another culinary adventure, promising to keep your Taco Tuesdays exciting and, most importantly, delicious.
Tofu is a versatile protein source. Whether you’re a long-time vegan or just looking to lighten up your Taco Tuesday, these tacos leave you feeling full and energized.
Steak & Potato
Transform your Taco Tuesday with the ultimate comfort combo: steak and potato tacos. Top it off with a dollop of sour cream for that creamy finish.
The steak and potato taco doesn’t just fill your belly. With every bite, you get the rich, savory taste of steak paired with potatoes’ earthy goodness.
Did you know that this combo offers a good balance of protein and carbs? It can provide the energy boost you need to power through your week.
Tacos Árabes
As you can probably tell from the name, these tacos have an Arab twist. They’re a delicious mix of Mexican and Arab culture, originating in Puebla.
These tacos are filled with pork, marinated with cumin, among other seasonings. Instead of a standard tortilla, the contents are usually wrapped up in a pita.
You could, we suppose, use a regular tortilla if you’re fresh out of pita. However, we wouldn’t recommend it if you want the full tacos arabes experience.
Tacos de Cabeza
If you know Spanish, you’re either a little puzzled, or know exactly where this is going. For non-Spanish speakers, here’s a hint: “cabeza” is Spanish for “head.”
Don’t worry. If you haven’t guessed at the connection yet, we’ll help you out. The beef in these tacos is taken from a specific place: the cow’s head.
Other than beef, though, what else is in here? Chilies, of course. You can go for different chilies in order to accommodate your specific spice tolerance.
Cochinita Pibil
Cochinita pibil is one of the best Mexican foods out there. Its cooking method has roots in indigenous Mexican culture, usually involving a pit roast in the ground.
Fortunately, you don’t need to dig a hole in your backyard (if you don’t already have one). A slow cooker will do just fine.
The seasonings are another feature that make these tacos stand out. It’s heavy on the citrus, with a marinade made from orange and lime.
Tacos de Canasta
If you’ve got leftovers from Monday night’s dinner, tacos de canasta give you the perfect opportunity to re-use them for Taco Tuesday. That is, if you had stew.
These tacos are unique in that they’re filled with different stews. The specific stew largely depends on the chef, though some variations are more common than others.
Another special feature is the tortillas themselves. They’re doused in chili oil and steamed until compressed, making them more portable than your average taco.
Tacos de Suadero
“Suadero” refers to a specific cut of meat. If you take a bite out of a taco de suadero, you’re probably eating shredded beef brisket.
Other than the cut of meat used, tacos de suadero aren’t all that different from other tacos. They’re served in small, soft corn tortillas.
As for toppings, feel free to have fun with it! If you need some pointers, we’re happy to help. Cilantro and chopped onions are a great start.
Tacos Dorados
If you’re unfamiliar with Mexican food, the image above might be throwing you off. After all, those don’t exactly look like traditional tacos.
Well, that’s because they’re not. They go by other names, which you might recognize: taquitos and flautas. Regardless of the name, they’re all basically rolled-up tacos.
You could deep fry them, or make them in an air fryer. Either way, they’ve got to be crispy. Common accompaniments include shredded chicken and sour cream.
Tacos al Carbon
Big fan of Tex Mex? Then you probably recognized these tacos instantly. While tacos al carbon aren’t a big Mexican thing, they’re a hit in Texas.
Like all the best tacos, tacos al carbon are filled with juicy, grilled steak. They have similar toppings to fajitas, like onions and peppers.
Instead of corn tortillas, they use flour. If you can’t make these next Taco Tuesday, at least you know what you’ll order the next time you’re in Texas.
Tacos de Tripa
These tacos are made from tripe, which you probably guessed if you know anything about cognates. “Tripe” refers to the stomach of an animal.
Tacos de tripa use the tripe from cows, pigs, or sheep. It really depends on your preferences. The toppings tend to be more specific.
If you’re making these tacos for Taco Tuesday, then stock up on cilantro. Alongside pico de gallo, guacamole, and chilies, it’s the most popular topping.
Tacos de Pulpo
If you like seafood but you’re tired of fish and shrimp tacos, then these should be next on your Taco Tuesday list. The star ingredient? Octopus.
The octopus should be grilled before being used as filling. Aside from that, the toppings are up to you. This taco is a lot more versatile than others.
You can add anything from red cabbage to radishes. Whatever you do, though, make sure to add some salsa. Pico and mango both work nicely.
Tacos de Nopales
If you’re a vegetarian who still wants to celebrate Taco Tuesday, then take these for a spin! The word “nopales” refers to grilled cactus.
You probably won’t find them at your local ShopRite or Price Chopper. However, you can find them at a Hispanic grocer or, if all else fails, online.
Pico de gallo usually makes for a good topping. If you’re lacking inspiration, reach for the pico. They also tend to be served with corn and hot sauce.
Tacos de Adobada
Tacos de adobada are filled with marinated pork shoulder. If you’re a fan of ultra-tender meats, then you’ll need to add this to your Taco Tuesday list.
The key to good adobada tacos is the marinade. So, what kind of sauce do you marinate it in? Well, it usually include chilies and vinegar.
As for the toppings, chopped onions, cilantro, and lime are your best bet. The meat is already flavorful as is, so don’t overdo it.
Tacos Placeros
Perhaps more popularly known as tacos de guisado, tacos placeros have lots of regional variations. The ones we’re discussing are most popular in Puebla.
However, there’s so many different variations across Mexico (and the U.S.) it’s hard to pinpoint an exact recipe. They’re the most versatile tacos out there.
In many regions, they’re made from stew, served in a corn tortilla. Still, that doesn’t take into account other versions. Ultimately, it’s made out of whatever’s on hand.
Birria Tacos
Birria is a food on its own, originating from the western Mexican state of Jalisco. It’s a meaty stew made with chilies, vinegar, garlic, and spices.
You can use any kind of meat, though beef and goat are the most common. Like most tacos, they’re served with cilantro and onions.
If you want to make a Taco Tuesday meal for the whole family, here’s a tip. Serve this buffet style, with a pot of birria stew at the center.
Tacos de Rajas con Crema
Rajas con crema (Poblano peppers with cream) are a delicious Mexican meal all on their own. Why not put them in a tortilla for Taco Tuesday?
While you can add some meat, this makes for a great vegetarian taco. Poblano peppers are pretty spicy, though the cream they’re doused in evens it out.
Aside from the peppers and cream, they’re cooked with corn kernels and topped with cheese. In some versions, they’re cooked with mole as well.
Tacos de Pato
Last but not least is are tacos de pato. Unlike other types of tacos, which are typically made of beef or pork, these are made with duck meat.
The only requirement for tacos de pato is the inclusion of duck. Other than that, you can fill them with whatever suits your tastes.
Of course, some fillings are more popular than others. Green chilies and cheese are all solid options. Lots of people marinade the meat in orange juice and spices.
Conclusion
And there you have it — a flavorful journey through 30 must-try regional taco varieties perfect for spicing up your next Taco Tuesday. From the shores of Baja with its fish tacos to the bustling streets of Mexico City with al pastor, and over to the unique flavors found in American cities, there’s a whole world of tacos waiting for you to explore. Remember, the best part about Taco Tuesday is getting creative and trying something new, so don’t be afraid to mix and match fillings, toppings, and sauces. Happy taco tasting!