The 21 essential Orlando tacos you should've tried by now

Chela Tequila & Tacos

183 S. Orange Ave., 407-985-5272
The new kid on the block serves a bevy of noteworthy tacos, but it's the plush skirt steak taco with pineapple pico de gallo and salsa verde that we pick clean off the serving tray. Pro tips: Flour tacos are used by default, corn by request; and the sweet habañero salsa will lace every beefy bite with a fitting fuego.
Photo via Chela Tequila & Tacos/Facebook

Cilantro’s Taqueria

1427 S. Bumby Ave., 321-247-5665
Cilantro's al pastor is somewhat untraditional, thanks to our state Department of Health's restrictive regulations on pork, which outlaw the trompo – or vertical spit – that is customary in Mexico City. For the same reason, chef Eduardo Hinojosa skips the pineapple that is also a traditional part of al pastor; it doesn't taste the same cooked on the griddle, he says. So, it may not be the tipico al pastor, but this combo of braised pork, onion and cilantro on a corn tortilla is good eating, particularly slathered with the house-made salsa verde.
Photo via trinhrealtygroup/Instagram

Black Rooster Taqueria

1323 N. Mills Ave., 407-601-0994
Hear us out: You gotta try the off-menu pork fat taco at Black Rooster. No, no, if you're picturing a big lump of jiggly fat in a tortilla, you've got it all wrong; the cubes of fat filling this taco are crunchy and soft at the same time, savory, almost bacon-like. Wash it down with a Jarritos for a true Mexico City experience.
Photo by Jessica Bryce Young

Gringos Locos

Multiple locations
It's not what you'd call an authentic street taco experience, but Gringos' Double Ds are their most popular item – a double-decker treat consisting of queso spread on a soft tortilla and wrapped around a crunchy shell. What's inside doesn't matter, but it's your choice of meat, more cheese, lettuce, pico and sour cream.
Photo via travelingtongue/Instagram

Hawkers Asian Street Fare

Multiple locations
Another unconventional but undeniably tasteful choice: Hawkers' East Street Tacos, which wrap five-spice-dusted, flash-fried fish fillets in a flour tortilla and top with red onions, cilantro, cucumber strips and a creamy sauce.
Photo via eathawkers/Instagram

Hunger Street Tacos

2103 W. Fairbanks Ave., Winter Park, 321-444-6270
Hibiscus flowers – known as jamaica (pronounced ha-mai-kah) – are a popular ingredient in central Mexico, especially in Mexico City, where tart, fuchsia hibiscus tea and aguas frescas are peddled in every bodega. Luckily, Florida is full of the flowers too, and Hunger Street Tacos in Winter Park has embraced this dual citizen for their guacamole and hibiscus flower taco.
Photo via hunger_street/Instagram

Market on South

2603 E. South St., 407-613-5968
Dixie Dharma's Tiki Tacos are the closest thing we have to San Antonio-style puffy tacos: barbecue pulled jackfruit or smoked tempeh topped with purple kraut, pineapple salsa and coconut creme served in a puffed-out, chewy-crispy fried shell.
Photo via yogahoopla/Instagram

Mi Gordita Loca

1615 Lee Road, 407-930-6670
When a tortilla gets a little chubby and then gets split open into a pocket like a pita, it's a gordita. These fried masa cakes stuffed with whatever you like (but we like the rajas, a creamy, cheesy sauté of mild pepper strips) are a fun spin on the street taco, plus ever so slightly less messy.
Photo via doomsaint/Instagram

Pig Floyd’s Urban Barbakoa

1326 N. Mills Ave., 407-203-0866; also 9680 Narcoossee Road, 407-730-7376;
Two words here inspire fervor – butter chicken. The vibrant orange Indian stew is a flavor-full fat bomb, and when stuffed into a flour tortilla with basmati rice, pickled jalapeños, toasted pepitas and a cooling dollop of crema, the combination is spicy, soft, savory and sweet all at once.
Photo by Jessica Bryce Young

Reyes Mezcaleria

821 N. Orange Ave., 407-868-9007
It's a tough call between the wild shrimp and the fried Chesapeake oyster with Veracruz salsa, but we gotta go oyster since it's so unique. If they're out when you visit though, go for the shrimp, tingled with pickled tomatillo and lime aioli.
Photo via homes_with_hahn/Instagram

Saint Anejo Mexican Kitchen

5248 Red Bug Lake Road, Winter Springs, 407-636-3600
Try the trio of mole tacos, which the menu calls "fork tacos" (LOL). Three corn tortillas are topped with marinated chicken generously slathered with a reddish mole, sprinkled with queso fresco and chopped scallion, and sided with a bowl (not a few – a bowl) of blistered jalapeño slices.
Photo via vanessa_everyday/Instagram

Tacos El Rancho

Multiple locations
Say yes to lengua tacos: buttery-soft cubes of beef tongue with onions, cilantro, tomatoes, cheese and sour cream layered atop two soft tortillas.
Photo via gottadocument/Instagram

Tako Cheena

932 N. Mills Ave., 407-757-0626, also 4241 N. John Young Parkway
While we patiently wait for the new location down the street to open, we'll munch on one of the innovative fusion-flavor folds Edgardo Guzman's team has dreamt up. Late-night patrons happily scarf the spicy-sweet Korean beef taco, filled with bulgogi, kimchi and cilantro.
Photo via eatgr1/Instagram

Taquería L.A. Tacos

1404 E. Silver Star Road, Ocoee, 407-715-9496,
"Califas-style" street tacos have never looked better. Taquería L.A. Tacos fills up the gas station parking lot where they stay by serving tacos with carne asada, chorizo, lengua, tripa, buche and our favorite – sweet, red-tinged al pastor pork with onions, cilantro and a tingly lime salsa wrapped up in handmade tortillas.
Photo via Taqueria L.A. Tacos/Facebook

The Ocoee Taco Co.

40 Taylor St., Ocoee, 407-614-2990
The spot is off the beaten path, but the tacos are worth beating a path to. These are the tried-and-true truck tacos you grew up with, if you grew up on the West Coast, and if you didn't, just trust that you need to eat them. Everything is fresh and house-made, without being fussy or "gourmet." Chomp the carne asada with its blanket of cilantro and side of radish slices.
Photo via ocoeetacocompany/Instagram

The Taste of Yucatan

1375 S. Semoran Blvd., 407-704-2248
The Semoran Boulevard stand-alone features all sorts of traditional dishes from the Yucatan peninsula, but the Mayan ancestor of tacos, called salbutes, are a must-try. The handmade corn tortillas puff in the deep fryer and then are topped with onion and avocado, plus your choice of protein – cochinita pibil strongly suggested.
Photo via tasteofyucatan/Instagram

Tijuana Flats

Multiple locations
It may not be authentic, but Americans love a hard-shell taco. So we're including the best one we know, from Florida-based chainlet Tijuana Flats. That seasoning on the outside, also found on their chips, is weirdly addictive, and $4.99 Taco Tuesdays mean a line out the door on that particular day of the week.
Photo via bitingphilly/Instagram

Tin & Taco

40 W. Washington St., 407-425-4340; also 419 E. Michigan St., 407-734-5988
T&T is notorious for its irreverent ingredient combos, topping the proteins with stuff like garlic pesto, potato sticks, crushed Doritos and house-made ranch dressing. We prefer the notoriety of the Notorious P.I.G., which combines shredded pork with beer queso and "boom sauce" along with a salsa roja and tangy cotija cheese. It's a flavor bomb, to be sure.
Photo via grubbingnews/Instagram

Tortas El Rey

6151 S. Orange Blossom Trail, 407-850-6980
Let these double corn tortillas envelop you in their love. Operating out of a remodeled Checkers drive-thru, Tortas El Rey is perhaps best known for their heavenly carnitas torta, but don't sleep on their carne asada tacos. The deliciously marinated steak taco with chopped cilantro and onion is mouthwatering on its own – pair it with the salsa roja for an added kick in the throat.
Photo via callie_alexa/Instagram

Viet-Nomz

11798 E. Colonial Drive, Orlando, 407-601-4113; also 7581 University Blvd., Winter Park, 407-636-6069
Fast-casual eatery Viet-Nomz packs tons of complex flavors into traditional Vietnamese cuisine like pho, banh mi and steamed baos, and their street tacos are no exception. Choose from chicken, steak, pork or crispy tofu as a base, then prepare for layers of slaw, picked carrots and crunchy daikon deliciousness packed into a flour tortilla and drizzled with all the spicy nom-nom sauce you can imagine.
Photo by Jessica Bryson Young