Nowadays the typical taco is a meat version. Meat options range from the fruity tacos al pastor (Shepherd style), which are made from spit roasted pork slices infused with pineapple juice and sometimes served with pineapple slices, to the more typical beef options of asada and bistek, or lamb barbacoa. Alternatively, there are tacos de chorizo and of various ‘weirder’ cuts of meat such as lengua (tongue), labia (lip) and ojo (eye). Nonetheless, tacos de pescado (fish) or de camarón (prawn) are still widely available, most typically on the Mexican coastline where fresh supplies are more abundant. Usually battered, the fish and prawn versions are lighter and considerably less greasy than their meat counterparts, and feature lettuce, avocado and pico de gallo.
While many people think of the hard shell versions of tacos, popularized by chains in the US, the traditional taco features a soft tortilla outer and a tender, greasy inner of meats such as asada (beef), lengua (tongue) and bistek (beef). However, there are numerous variations on the typical taco which are also both delicious and popular in Mexico.
Tacos can be bought from almost any street food vendor in Mexico, which are often found in abundance in every single village. Otherwise, check out the indoor markets, as there will always be at least one taco stand to satisfy your taco cravings. Some of the best tacos in Mexico City are to be found at El Fogoncito according to local experts. Finally, National Taco Day is celebrated on October 4th, so pencil it in, and make sure to try out some authentic Mexican tacos.
According to theculturetrip.com