Good tacos come down to a few simple things: warm tortillas, a well-seasoned filling, a fresh salsa and a handful of sharp, crunchy toppings. This guide covers the method behind every taco, from choosing and warming tortillas to how much to make for a party. Pick a recipe below to put it into practice.
Tortillas
- Corn or flour? Small corn tortillas (12–15 cm) are the classic choice for street-style tacos. They taste of toasted corn and suit slow-cooked fillings. Flour tortillas are softer and stronger, and are more common in northern Mexico and for burritos. See corn vs flour tortillas.
- Warm them on a dry pan. Cold tortillas crack and taste of very little. Heat a dry frying pan or griddle over a medium-high heat and warm each tortilla for 30–60 seconds a side, until soft, puffed in places and lightly spotted.
- Keep them warm in a tea towel. Stack the warm tortillas in a clean tea towel, folded over, as you go. They steam gently and stay soft for 15–20 minutes. A lidded dish or a tortilla warmer does the same job.
- Double up corn tortillas. Street vendors often use two small corn tortillas per taco, so a juicy filling doesn’t break through. It’s worth doing for saucy fillings such as birria or tinga.
- Gluten-free? Corn tortillas are usually made only from corn, water and lime, but some brands add wheat flour. Check the label. See are corn tortillas gluten-free?
Fillings
Most taco fillings are either slow-cooked and shredded, or quick-cooked over high heat and chopped. Slow-cooked fillings, such as pork carnitas, beef birria and chicken tinga, can be made a day ahead, which makes them ideal for parties. Quick fillings, such as al pastor-style pork, grilled steak or fried mushrooms, are best cooked just before eating.
For vegetarian and vegan guests, try sweet potato and black bean tacos, spiced mushrooms or refried beans. Whatever you choose, cook meat right through, keep hot food hot and cold food cold, and don’t leave cooked fillings sitting out at room temperature for more than a couple of hours.
Salsas
A taco without salsa is only half finished. Aim for at least two: one fresh, such as pico de gallo, and one cooked or blended, such as salsa roja or a green tomatillo salsa. Label them mild, medium or hot so guests can choose. See how spicy Mexican food is.
Toppings
- The classics: finely chopped white onion, chopped fresh coriander and lime wedges. Many street tacos have nothing else.
- Creamy: guacamole or sliced avocado, soured cream or Mexican crema, and crumbled cheese such as queso fresco (feta is a good UK swap).
- Sharp and crunchy: pickled red onions, pickled jalapeños, sliced radishes and shredded cabbage or lettuce.
Building a taco
- Start with a warm tortilla, or two small corn tortillas stacked together.
- Add the filling: about two heaped tablespoons. Overfilled tacos fall apart.
- Spoon over salsa straight onto the filling.
- Finish with toppings: onion and coriander, something creamy or crunchy if you like.
- Squeeze over lime, fold and eat straight away.
How much to make
| People | Small tortillas | Cooked filling | Salsa | Avocados for guacamole |
|---|---|---|---|---|
| 4 | 12–16 | 600–800 g | about 300 ml | 2–3 |
| 8 | 24–32 | 1.2–1.6 kg | about 500 ml | 4–5 |
| 20 | 60–80 | 3–4 kg | about 1.2 litres | 10–12 |
| 50 | 150–200 | 7.5–10 kg | about 3 litres | 25–30 |
These are rough figures for home cooking, based on 3–4 small tacos per adult as a main meal with a couple of tablespoons of filling in each. Double the tortillas if you stack two per taco. Filling weights are cooked weights: boneless meat loses roughly a third of its weight as it cooks, so buy more raw. Appetites vary, so allow extra if tacos are the only food. See how many tacos per person and our taco bar guide.
The golden rules
- Always warm the tortillas. It makes more difference than any other single step.
- Season boldly. Fillings eaten in small bites need plenty of salt, acid and spice. Taste before serving.
- Balance every taco: something rich, something fresh, something sharp.
- Keep it simple. One good filling, one salsa, onion, coriander and lime beat ten toppings.
- Prepare ahead. Cook slow fillings the day before and chop toppings in advance, so you’re only warming tortillas at the last minute.
Common mistakes
- Cold or stiff tortillas: warm them on a dry pan and keep them wrapped.
- Soggy, splitting tacos: filling too wet or the tortilla too thin. Drain saucy fillings with a slotted spoon and double up corn tortillas.
- Overfilling: it looks generous but falls apart in the hand.
- Bland fillings: not enough salt or browning. Crisp shredded meat in a hot pan before serving.
- Too much heat for your guests: keep fillings fairly mild and let people add heat with salsa.
Feeding 50 or more? That’s a different job, with a lot of tortillas to warm and fillings to keep hot. See our taco bar guide, or let us cater it from our truck or trailer anywhere in London and the South East. Ask us for a quote.
