Make every day taco Tuesday by ordering from these restaurants and food trucks whose shell game is strong whether you prefer that shell to be soft or crunchy, hot or cold, flour or corn.
This family-run institution has kept the city’s bellies full of Mexican food for almost 30 years. Choose the combination plates to mix and match from a collection of 12 different taco types, or pair tacos, enchiladas, or burritos with sides of rice, beans, and either albondigas soup or salad.
Savor three soft shrimp tacos dressed with cabbage, cilantro, onions, and salsa. This trio includes rice, beans, and either soup or salad.
You’ll get three tacos filled with sirloin steak seasoned with proprietary spices, salsa, cabbage, cilantro, and onion on corn tortillas. It comes with rice and beans.
A husband-and-wife team opened this 24/7 fast-casual joint in 1990. It’s gained a cult following of foodies, cops, bargain hunters, and partiers, and is perfect for those looking to refuel on the job or feed big groups.
Also known as tacos dorados, the four-pack of tasty tubes filled with beef are crunchy and convenient. There’s an upcharge to add guacamole, sour cream, or red or green salsa but the dips next-level this meal.
Spanish for “marinated,” adobada is generally pork steeped in a red chile, vinegar, and oregano sauce for hours, then grilled and served on corn tortillas. Pair with the house horchata to tone down some of the spice.
Fresno has a culturally and ethnically diverse population and often that results in unique fusion dining options like this year-old concept that serves authentic Vietnamese and Mexican favorites.
Can you stomach this taco made with small intestine and topped with cabbage, onion, and cilantro? As with most street tacos, it’s served on a soft corn tortilla.
The beef tongue taco topped with cabbage, onion, and cilantro and served on soft corn tortillas will leave brave diners licking their lips and fingers.
The camaron (shrimp) taco is another popular offering here.
For those who crave tacos at all three meals, there’s Atzacan—although for breakfast, we’d highly suggest the green or red chilaquiles plates. (Or order Christmas, which mixes the two salsas together, like diners do in New Mexico.)
There are nine types of tacos offered at Atzacan, but there’s something special about the zesty pork sausage ones. The tacos come with cilantro, raw onions, and grilled jalapeños or onions; tomatoes, and lettuce can be added at no extra charge. Throw on cheese, guacamole, or sour cream for a small fee.
Gutsy gourmands should try the pork stomach taco; it goes great with a side of posole and a cold Mexican Coke.
In these parts, even sports bars make room on the menu for tacos.
The tri-tip cut of beef roast, made famous in Santa Maria barbeque and extremely popular throughout the Central Valley and Coast, appears in many forms at the grill including marinated in chile verde sauce and stuffed with melted cheese, chopped lettuce, and salsa into a grilled flour tortilla.
