A Guide To 15 Different Taco Styles And How They’re Made
Tacos can be smoky, crispy, stewy, or fresh, and sometimes they hit all those notes at once. If you have ever wondered why some tacos drip with chile stained juices while others shatter with a crunchy bite, you are in the right place.
This guide breaks down 15 iconic styles and shows you exactly how they are made in simple, doable steps. Read on, pick a favorite, and get dinner on the table fast.
1. Tacos al Pastor
Al pastor brings sweet savory balance with marinated pork shaved thin from a vertical spit. You get charred edges, juicy slices, and those little pops of pineapple that brighten every bite.
Onion, cilantro, and a squeeze of lime keep things crisp and clean.
To make them at home, marinate pork in dried chiles, achiote, garlic, vinegar, and spices. Roast on a skewer or grill in batches for caramelized edges.
Slice thin, tuck into small tortillas, and top with onion, cilantro, and diced pineapple. Keep tortillas tiny for that taqueria feel.
2. Carne Asada Tacos
Carne asada is all about high heat and bold citrus garlic flavor. Thin steak gets kissed by fire, developing smoky char and tender chew.
Piled into tortillas with onion, cilantro, and salsa, it tastes like a backyard grill party.
To make them, marinate flank or skirt steak with lime, orange, garlic, salt, pepper, and a little oil. Grill hot and fast to medium or less, then rest and chop.
Warm tortillas, add steak, spoon on salsa, and finish with onion, cilantro, and lime. Keep slices small for easy bites.
3. Tacos de Carnitas
Carnitas deliver rich, tender pork with irresistible crisped edges. The meat cooks low and slow until it nearly melts, then gets a quick sizzle for texture.
Simple toppings like onion, cilantro, and salsa verde let the pork shine.
To make carnitas, simmer pork shoulder with orange, bay, onion, garlic, and lard or oil until fork tender. Shred, then crisp in a hot pan or under the broiler.
Scoop into warm tortillas, add onion, cilantro, salsa verde, and lime. The contrast of soft and crackly is the magic.
4. Tacos de Barbacoa
Barbacoa is deeply savory, slow cooked meat that shreds beautifully. The broth is rich with dried chiles and spices, making every bite luxurious.
A spoon of strong salsa adds brightness that cuts the richness.
To cook it, braise beef cheeks or chuck low and slow with guajillo, ancho, garlic, cloves, and bay. Shred when tender and moisten with the cooking juices.
Serve on small tortillas with onion, cilantro, and a bold salsa. A side of consommé makes it extra comforting and perfect for dipping.
5. Birria Tacos
Birria tacos are juicy, spiced, and wildly satisfying. The tortillas often get dipped in the flavorful fat, then crisped on a hot griddle until spotted and red.
Dunking in the consommé is half the fun and doubles the flavor.
To make them, braise beef or goat with guajillo, ancho, chipotle, tomatoes, and warm spices. Shred the meat and skim the fat.
Dip tortillas in the top layer of fat, fill with meat and cheese if you like, then griddle until crisp. Serve with consommé, onion, cilantro, and lime.
6. Tacos Dorados
Tacos dorados are crunchy, golden shells packed with savory fillings. Each bite snaps, then gives way to creamy toppings that cool the heat.
They are party friendly and perfect for feeding a crowd fast.
To make them, spoon seasoned chicken, beef, or mashed potatoes onto tortillas. Fold in half and fry until crisp on both sides.
Drain, then layer lettuce, crema, salsa, and crumbled cheese. Serve immediately so they stay crunchy.
A little shredded cabbage adds extra crunch and freshness.
7. Flautas (Rolled Tacos)
Flautas are long, rolled sticks of crunch that shatter when you bite. They are lighter than they look, especially with fresh toppings.
The narrow shape makes them easy to dip and share.
To make flautas, roll warm tortillas around shredded chicken, beef, or beans. Secure and fry until deeply golden or bake with oil for a lighter twist.
Serve with crema, salsa, shredded lettuce, and cheese. Keep the rolls tight so they crisp evenly and stay sealed.
They reheat surprisingly well.
8. Fish Tacos (Baja-Style)
Baja fish tacos bring crunch, tang, and ocean freshness together. Lightly battered fish stays delicate inside a crisp shell, balanced by cool crema and lime.
Cabbage adds the perfect snap.
To make them, whisk a simple batter with flour, baking powder, beer, and salt. Fry strips of mild white fish until golden.
Tuck into tortillas with shredded cabbage, creamy sauce, pico de gallo, and lime wedges. For a lighter version, grill the fish and keep the same toppings.
Always warm the tortillas so nothing cracks.
9. Shrimp Tacos
Shrimp tacos cook in minutes and burst with sweet briny flavor. A quick sear adds char while keeping the centers juicy.
Bright toppings like slaw and chipotle crema make them feel beachy.
To make them, toss shrimp with chili powder, garlic, salt, and a touch of lime. Sear in a hot pan or grill skewers for one to two minutes per side.
Pile into tortillas with crunchy slaw, chipotle crema, and salsa. Finish with lime and maybe avocado slices.
Do not overcook or they turn rubbery.
10. Tacos de Pollo Asado
Pollo asado tacos are smoky, citrusy, and perfectly charred. The chicken marinates in bright spices that caramelize over the fire.
Simple toppings keep the flavors focused.
To make them, marinate thighs with orange, lime, achiote or paprika, garlic, cumin, and oil. Grill until juicy with lightly blackened edges.
Chop small, then serve on tortillas with onion, cilantro, and salsa. A little chicken fat brushed on tortillas adds flavor.
Rest the meat before chopping to keep it juicy.
11. Tacos de Tinga
Tinga is tender shredded chicken simmered in a smoky tomato chipotle sauce. The flavor is rich but not heavy, with a gentle heat that builds.
Creamy toppings cool everything down.
To make them, sauté onions until sweet, then add tomatoes, chipotle, and spices. Simmer shredded chicken until saucy and glossy.
Spoon into tortillas and top with crema, cheese, or avocado. A sprinkle of chopped onion adds bite.
These reheat beautifully for an easy weeknight win.
12. Tacos de Cochinita Pibil
Cochinita pibil is tangy, fragrant, and strikingly orange. Achiote and citrus create a savory, sour, slightly peppery profile that feels tropical and bright.
Pickled red onions bring a crunchy, zippy finish.
To make it, marinate pork with achiote paste, sour orange or citrus blend, garlic, and spices. Wrap and slow cook until pull apart tender.
Shred and moisten with juices. Serve on tortillas with plenty of pickled onions and a touch of habanero salsa if you like heat.
The flavor lingers beautifully.
13. Breakfast Tacos
Breakfast tacos are morning comfort in handheld form. Soft scrambled eggs meet salty, crispy, or creamy add ins like bacon, chorizo, potatoes, and cheese.
Salsa wakes everything up.
To make them, scramble eggs gently in butter for soft curds. Warm tortillas, then add eggs, seasoned potatoes or beans, and your protein of choice.
Sprinkle cheese so it melts slightly. Finish with salsa and maybe avocado.
Keep portions small so the tacos fold easily and stay tidy for quick mornings.
14. Tacos de Canasta (Basket Tacos)
Tacos de canasta are soft, steamy, and lovingly simple. They are pre assembled, stacked in a basket, and kept warm so you can grab and go.
The fillings are humble but satisfying.
To make them, spread beans, potato, or chicharron on tortillas. Fold, brush with oil or butter, stack in a lined basket, and cover to steam gently.
The result is tender, moist tacos with a nostalgic feel. A spoon of salsa cuts the richness.
Perfect for feeding a crowd without fuss.
15. Street-Style Tacos (Taquería Basic Style)
Street style tacos keep it small, hot, and focused. The tortilla is tiny, the meat is the star, and the toppings are minimal but punchy.
You eat two or three without blinking.
To make them, grill, stew, or braise your meat of choice. Chop finely and serve on warm tortillas, usually doubled for strength.
Add onion, cilantro, salsa, and lime. That is it.
The balance of heat, acid, freshness, and salt is the secret. Keep portions small for the classic bite.
