The Top 5 Most-Eaten Tacos in the World

Tacos might just be the most universally loved food ever wrapped in a tortilla

From late-night cravings to family dinners, these handheld masterpieces bring together history, culture, and irresistible flavor. Here are the top 5 most-eaten tacos the ones that fill plates (and hearts) around the world.

1. Tacos al Pastor

Where they come from: Mexico City
Why everyone loves them: Smoky, juicy pork marinated in chiles and pineapple, cooked on a vertical spit called a trompo.
Fun fact: Lebanese immigrants inspired this taco by introducing shawarma-style cooking to Mexico in the 1920s.
Flavor profile: Sweet, tangy, spicy, and deeply savory – a flavor fiesta in every bite.
Perfect pairing: A cold beer or a fruity margarita (like your Maracujá Margarita 🍹).

2. Tacos de Carnitas

Where they come from: Michoacán, Mexico
Why they’re everywhere: Tender pork slow-cooked until it’s meltingly soft inside and crispy on the edges.
Fun fact: “Carnitas” means “little meats,” and the dish was originally cooked in copper pots for perfect caramelization.
Flavor profile: Rich, savory, and comforting – like Mexico’s version of slow food done right.
Perfect pairing: Classic lime margarita or a crisp lager.

3. Chicken Tacos (Tacos de Pollo)

Where they’re most popular: The United States
Why they’re a fan favorite: Chicken is versatile, lighter, and picks up seasoning beautifully – from smoky chipotle to citrusy marinades.
Fun fact: According to U.S. taco surveys, chicken tacos consistently rank as one of the most popular taco fillings, right alongside beef.
Flavor profile: Tender, juicy, and customizable – the “crowd-pleaser” taco for every table.
Perfect pairing: A spicy jalapeño margarita for a little extra kick.

4. Tacos de Carne Asada

Where they come from: Northern Mexico
Why they’re iconic: Grilled beef (usually flank or skirt steak) marinated in lime, garlic, and spices, then sliced thin and piled into warm tortillas.
Fun fact: Carne Asada literally means “grilled meat” – proof that simplicity can be perfection.
Flavor profile: Bold, smoky, and meaty with a hint of lime.
Perfect pairing: A reposado tequila neat or a Mexican craft beer.

5. Fish Tacos (Tacos de Pescado)

Where they come from: Baja California
Why they’ve gone global: Light, crispy fish topped with slaw and crema the perfect beach bite.
Fun fact: They were first made famous in Ensenada, where fishermen coated their daily catch in batter and fried it fresh.
Flavor profile: Fresh, citrusy, and slightly creamy – sunshine wrapped in a tortilla.
Perfect pairing: A frozen margarita or a sparkling Paloma.

While everyone has a favorite whether it’s smoky al pastor or fresh fish tacos these five classics dominate taquerías and Taco Tuesday menus worldwide

Discover More About Taco Tuesday

“Sinaloa Style” Beer Battered Fish Tacos

Ingredients

Cole Slaw Topping

2 cups Melissa’s Napa Cabbage – shredded
2 cups Red Cabbage – shredded
1 Carrot – shredded
1/4 Melissa’s Perfect Onion – minced
2 tablespoons Granulated Sugar
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper

Beer Battered Fish

1/4 cup Milk
1/2 cup Real Mayonnaise
1/4 cup Buttermilk
1 tablespoon Rice Vinegar
2 teaspoons White Wine Vinegar
1 Melissa’s Seedless Lemon – juiced
1 pound Cod Fish Fillets
6 turns of Melissa’s Tuscan Style Seasoning
1 cup All-Purpose Flour + more for dredging
2 tablespoons Granulated Sugar
1 teaspoon Baking Powder
1 egg
1 teaspoon Melissa’s Costa Azul Hot Sauce
1 teaspoon Granulated Garlic
1 teaspoon Smoked Paprika
1 cup Beer
Canola Oil for Frying

6 Corn Tortillas – fried into taco shells
Melissa’s Costa Azul Hot Sauce

Directions

Add the oil to a cast iron pan or deep fryer and heat it to 375ºF.
In a mixing bowl, add the cabbages, carrot and the onion. Toss well.
In another bowl, whisk together the sugar and the next 8 ingredients.
Pour into the cabbage bowl and mix well. Set aside.

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