Funnily enough I just finished making a batch of what we call 'taco meat' for dinner, which is lots of chopped veggies, ground beef, beans and corn kernels. I use finely grated carrots, onions, garlic, bell pepper, tomatoes, cumin, oregano, chipotle and marjoram.

I always make green salad to go with, and my choice of grain accompaniment is TJ's corn chips. I like American cheese to go with as well. I put my serving in a big bowl and make a taco 'salad', with chopped salad, salsa, cheese, and crushed chips on top.

I never buy taco shells because I don't care for how awkward they are to eat. I can eat my salad with a spoon - less messy that way 😊

Fish tacos. At the marina. Blackened barramundi, cilantro, lettuce, tomatoes, spicy ranch, and (the ONLY time I'll suffer it) guacamole. With the most amazing side of black beans and rice. You can get them corn or flour, but I prefer flour. Or jerk chicken with crunchy chickpeas. Currently.

I grew up on the coast, so I have had every kind of taco, and I love them all. Ground beef in corn, with spicy cheese and sour cream, or chicken in flour, with peppers, onions and cheese. There's another thread about making things into sandwiches, but I think I have to go with making things into tacos...

I love fish tacos! Occasionally make them at home using flour tortillas.

New taco place in town has the best fish tacos I've ever had -- beer battered Louisiana catfish, shredded cabbage, homemade crema, salsa macha, and pomegranate seeds. Their corn in a cup (Elote en Vaso) is also pretty good.

Carolb. I also love taco salad. Sometimes if I make taco meat I will take some to work with all the toppings, and instead of taco shells I take Flaming Hot Nacho Cheese Doritos to eat it with. I look like less of a savage daintily scooping it onto chips than I do attacking a stuffed shell sideways, hot sauce all over my face and fingers. Also no hot sauce on the drivers paperwork, which I am sure they prefer.....

What you call "street tacos" made with flour tortillas are what I call burritos, and I make them frequently. Burritos started in Ciudad Juárez, across the border from El Paso, and are more common in northern Mexico than in central Mexico, where flour tortillas are more rare.

In Mexico, the names for foods change from one region to another. What is called an empanada in one region is a quesadilla in another region.

I always have corn tortillas on hand, and that is what I use to make tacos. While I like crispy tacos, I pretty much never make them, but if I did, I would fry them myself to make them crispy. The mass market method to make crisp tacos was invented by Mr. Bell (of Bell Tacos) in southern California, and their popularity grew from there.

Crisp tacos in Mexico are called taquitos, and are rolled up (like regular Mexican tacos) and then fried. All tacos I've had in Mexico are rolled using two corn tortillas, and so that's the way I make them.

I will say that I make burritos more often than tacos, but I consider burritos to be mainly a Tex-Mex dish, although they are very popular in California. I generally start with a flour tortilla (a very large one, if I want to cut it in half for two people), and then I put a layer of slice deli turkey (or ham if just for me), followed by a thin layer of my Texas bean dip. Then I put a thin layer of Spanish rice on that and top it with grated cheese - usually sharp cheddar, but sometime Jack or Oaxacan cheese. Then I put it in a skillet that has been lightly oiled, and I heat it covered on medium to medium low heat for 6 minutes, or until the cheese has melted.

For breakfast, I make a thin omelet that I put on top of the rice and then add the cheese over the omelet. I use one egg for a single burrito, but two eggs if I am using an extra large tortilla for two people.

I often make bean and cheese tacos, and I make these in the oven so that I can make several at a time. I don't use cold cuts in tacos, but if I have leftover chicken, I would use that. However, I tend to make enchiladas with leftover chicken instead of tacos.

I add guacamole to the baked tacos after they come out of the oven, and then I roll them up. The bean dip that I make (as well as the Spanish rice) is spicy enough that I do not need to add hot sauce to my burritos or tacos, but if I did not use the bean dip, then I would add hot sauce. My favorite is Herdez green sauce, which is made without vinegar.

I have six molds for making tortillas into shells for taco salad. I brush a flour tortilla with olive oil before putting it into the mold, and then put the tortilla into the mold. I've only had these in Texas and California. I don't remember seeing them in Mexico, but I do not eat salads there because if the lettuce has been washed with tap water, it could make me sick.

Here's a lunch I had in Cabo San Lucas, and I was sick a couple of days later:

I make the best taquitos you've ever eaten. I have that one down! So many places make them without any liquid inside. That's why mine are better.

Chicken poached in chicken broth, with cumin, salt, pepper, and ancho chili. Shredded. Add "taco seasoning", spicy salsa and some cheese.

Wrap them in corn tortillas and fry them, or bake them.

taco seasoning

I love tacos.....any kind. I tend to make pretty traditional ones at home, like amylou. But I also love street tacos - from local food trucks or anywhere I've visited in Mexico. I have very fond memories of lobster tacos in PV (she says very wistfully.....).

I might skip the tortillas and have taco salad more often than not....or unless I order a take out one that comes in a taco shell bowl.

I like pico de gallo, guac, cheddar or cotija cheese and sour cream or crema. Taco Bell Fire Sauce!! And refried beans and rice.

I am now officially hungry!

What you call "street tacos" made with flour tortillas are what I call burritos

This is a fish taco made with a flour tortilla. Nothing like a burrito. You have the option of corn or flour when ordering from Barracuda. https://www.toasttab.com/barracuda-baton-rouge-2054-government-street/v3

Tacos can be kind of anything around here, depends on what's in the house and how many people are eating. Table is a taco bar and everyone can build as they will. I tend to like to build a salad on my plate. Then fill a tortilla or shell or two, maybe have a few chips, probably eat a bunch of it as a salad.

Meats can be ground beef, shaved beef, steak, slow braised beef. Chicken that's sometimes cooked from cut up fajitas style, sometimes slow cooked and shredded. Pork and ham is usually slow cooked and shredded. Fish or shrimp tends to be quick cooked/seared or grilled. Pintos, black beans, and mayocoba beans- I cook those from dry and sometimes leave whole, sometimes mash up for refries. Sometimes shredded cheeses like cheddar or a jack, sometimes quesos, occasionally a cheese sauce. Chopped tomatoes, onions or green onions, shredded lettuce or other tender greens, lime wedges, sour cream, salsas or hot sauces, sometimes black olives. Avocado or guac. Shells and/or tortillas, sometimes hard corn sometimes soft, sometimes flour. Usually some tortilla chips, occasionally boats. Sometimes street corn, grilled or seared veggies, cole slaw, fried potatoes or sweet potatoes. Pickled jalapenos, pickled carrot salad, quick pickled red onions and radishes. Seasoned rices or rice and beans.

Most of the time I'm seasoning from Tex-Mex, Central, and Northern South America. Sometimes I go more Jamacian or Cuban. I make my own taco seasoning or recipes for a lot of it. I also have a nice stash of seasonings ordered from Amigo foods for flavor profiles I might not have otherwise.

If I'm going more Asian or Indian with it, a lot of the seasoning profiles and some of the fillings and extras change. Chapati/roti isn't exactly like a tortilla, but it's also not easy to find around here. During the summer I sometimes make "sushi tacos" for work lunches- cream cheese smear, packet tuna or whatever leftover cooked fish from last night I have in the fridge, white rice. Nasturtium leaves or other peppery leaves from the garden, green onions or sweet and sour onions, pickled edamame. Flour tortilla.

And not exactly tacos, but around here... socca is used like soft tortillas too. Socca is a thin chickpea pancake. Usually socca is used with Mediterranean or Middle Eastern fillings and profiles. But the more usual fillings and profiles from the Americas work great too. And chickpea can be a nice alternative to corn or flour for some folks.

Tacos I've had that I don't really make. Stewed goat was good, I like goat. Roasted lamb, not so much, but ground lamb like a kebab nug or moussaka filling is good. Duck was OK. Turkey can be OK, but often can be kind of the most boring of the meats. Venison was good, stewed and brisket kind of smoked style. Jackfruit is really good. Crab and lobster are OK, but there are better uses for those and I like fish tacos better. BBQ can be surprisingly good, especially using corn tortillas or shells for it.

There's a Mexican restaurant here that I think started out as a food truck - called Taco Bus, and their shrimp tacos are so good, and small - made with tiny soft corn tortillas. 3 or 4 of them = 1 serving.

Before DH went keto, we ate tacos fairly regularly, usually the minced beef style. Then he kept reading about fish tacos (he enjoys fish more than I do) so asked if I could make some. I just fried some fish in typical Mexican spices and topped with some guacamole and coleslaw with lime dressing and he loved them. When we went out and he ordered them he was always a little disappointed because most places here batter and deep fry the fish pieces, to "extend" the fish, I guess.

Occasionally when we're out he will break the diet and we go to an excellent place that does all kinds of tacos and they are soooo good.

Amylou, I pulled a birria recipe from an article a couple of weeks ago and have it on my desk. But there's more broth with it, almost soup like and I cant wait to try it one day when I've got some kitchen time. I'll use beef or pork, not the traditional goat.

I like some crunch to my tacos so prefer a crispy shell. Fish, chicken, beef, pork, I like it all and with onions, lettuce, cheese, salsa or better yet, pico de gallo.

My SIL had a party at her beach house one year where one of the local restaurant owners came and made fish tacos. He had such a crunch on his hand breaded seasoned fish that he cooked on a grill pan outdoors over gas, it was fine that the taco shells were soft. There was crunch in my bites and that's what I need.

I've never been fond of ground beef crunchy tacos. We have so Taquerias and Taco trucks around here it's not something I would fix at home. As for street tacos, which I love, this would be what they look like around here. Usually bought in 3 or more with various meats. Small corn tortillas cooked in oil but left a bit on the soft side.

I have to admit I am a Jack in the Box Taco fan. I know there is nothing authentic about them in the least, but every so often I get a craving a for a deep fried shell filled with mystery paste, a slice of processed chees and lettuce.

What our street tacos usually look like. Not my pic.

I consider myself blessed that I live where delicious New Mexican/Mexican food is readily available everywhere. Barbacoa street tacos are my very favorite. Marinated, shredded beef on small corn tortillas. With them, I prefer just a sprinkle of fresh cilantro and chopped green onion. I do make tacos at home here, too. In fact our daughter just flew back today from 2+ weeks in Europe and she’s already requested Tacos

and homemade guacamole for dinner (LOL). Mine are ground beef on corn tortillas with shredded spinach, cheese, diced tomatoes, chopped green onions and salsa. I always make my own red chile sauce, but am too lazy to make salsa. There are so many delicious local brands around here to choose from. Okay, I’ve just made myself hungry again!

My tacos gradually evolved into burritos over the years. My husband wasn't too keen on how messy eating tacos was so I just kind of turned them into burritos and added refried beans to them. The lettuce, tomatoes, sour cream, cheese etc is on the outside of a rolled up tortilla with taco meat and refried beans etc. Very delicious!