Plenty of Tacos: Veggie, Pescatarian & Meaty

Taco Fillings: A World of Flavour in a Tortilla

There are so many taco fillings that I’m convinced one book wouldn’t be enough – let alone a humble blog post. Still, let’s try to make sense of the tacos madness (and deliciousness).

In my opinion, taco fillings can be grouped into a few broad categories:

1. By main ingredient or protein – from purely plant-based options to vegetarian, pescatarian, and carnivore classics.
   
2. By spices and chillies – think arbol, chipotle, habanero, pasilla, guajillo, ancho, annatto seeds, and more.
   
3. By style – traditional Mexican recipes vs. international fusions that give tacos a modern twist and a further development as a prominent dish in Mexican cuisine.

And even within the “traditional” category, you’ll find endless local varieties from different regions of Mexico. In short, tacos are infinite, and you can enjoy a completely different meal every single time.

🌱 Plant-Based Tacos

Perfect for vegans, vegetarians, or anyone looking to explore bold, vegetable-forward flavours.

• Chili Non Carne – smoky, hearty, and deeply satisfying.
  
• Refried Beans – creamy and comforting, the essence of Mexican simplicity.
  
• Soyrizo – a plant-based twist on spicy chorizo.
  
• Beyond Meat – modern protein with a familiar chew. Just a word of caution – this vegan ‘meat’ is already intensely flavoured, so you don’t need to add additional flavours during the cook. Simply use your favourite salsas (chipotle goes so well).
  
• Mushroom Al Pastor – earthy mushrooms marinated in achiote and pineapple; then stewed to perfection (great with pineapple habanero sauce).
  
• Mushrooms Chilmole – smoky richness from Yucatán’s black recado.
  

🧀 Vegetarian Tacos (with Cheese)

Sometimes all you need is cheese to make a taco sing.

• Truffle Mushroom with Brussels & Cheese – indulgent and decadent, luxury minced truffles are combined with mozzarella cheese, brussels sprouts and plenty of mixed mushrooms.
  
• Rajas con Queso – roasted poblano strips in melty cheese. Don’t have poblanos? I’ve tried creating a mixture of green bell peppers and spicy green chillies; it worked well.
  
• Soyrizo Cheeseburger Taco – comfort food in tortilla form.
  
• Beyond Meat Cheeseburger Taco – a hybrid of fast food and Mexican flair.
  

🐟 Pescatarian Tacos

Fresh and vibrant, these tacos are perfect for seafood lovers.

• Baja Fish – crispy battered fish with creamy slaw.
  
• Ceviche Taco – zesty, refreshing, and perfect for summer. Who said you only eat ceviche with the tortilla chips? I love this cold taco with the zesty green salsa.
  
• Fish Veracruz – tomatoes, olives, and capers add Mediterranean depth. I wasn’t sure where this one truly sits – here for fish lovers or in the fusion category, as it is Mexi-terranean, but it doesn’t matter so much. It’s so delicious!
  
• Gobernador – shrimp, cheese, and chile flavours fused in one iconic bite.
  

🥩 Carnivore Tacos

The classics that made tacos world-famous.

• Al Pastor (Chicken or Pork) – marinated in pineapple and achiote, roasted to perfection.
  
• Beef Birria – slow-stewed beef, rich and juicy, often dipped in consommé. For me, born in Crimea, it was interesting to try more traditional Lamb Birria – you should definitely try it!
  
• Beef Barbacoa – smoky, tender, and utterly satisfying. I love using chipotle marinade to slow-cook beef for this recipe and then serve with pico de Gallo and a touch of chipotle hot sauce.
  
• Pork Chorizo – fiery, greasy, and irresistible. Use pork mince and chorizo marinade to create this taco filling – it’s very easy and delicious. If you don’t want it to be overly greasy, add small diced potatoes when you fry your chorizo.
  
• Picadillo (aka real Mexican Chilli con Carne) – minced beef with potatoes and spices (touch of cloves, cinnamon and cocoa is a must). I’ve seen some traditional recipes also using raisins, capers and olives to make this preparation more complex. Yet even the simplest of the recipes will yield a very tasty taco filling.
  

🌍 Fusion Tacos

When chefs let their creativity run wild, tacos go global. And for me this results in a true development of a traditional cuisine. It means that it is alive, it is breathing the air of nowadays.

• Chicken Cheeseburger Taco – fast food meets street food, the result is banging!
  
• Chipotle Mole with Shredded Chicken – classic mole flavours wrapped in a tortilla.
  

Here also goes my attempt with blending Mexican and Ukrainian staples with the Borscht-inspired Chilli non Carne. Similarly, my passion for healthy Mediterranean food went into creating some recipes that can go under the Mexi-terranean category: they are healthier, feature lots of vegetables and mostly fish rather than meat.

My Tacos Final Bit

Tacos aren’t just a meal – they’re a form, a canvas. Whether you’re a vegan exploring smoky mushrooms, a seafood lover chasing Baja waves, or a carnivore dipping birria into broth, tacos are about freedom, fun, and flavour.

The only rule? Keep exploring. Because every taco tells a story – and there’s always another one waiting to be discovered. 🌮✨

These tacos can be simple and humble or luxurious, but every component counts – tortillas, sauces and salsas, delicious filling and a touch of fresh herbs and veg.

Please let me know if any of the above got your creative juices flowing or if you have questions. I’d add the remaining recipes quite soon.

Until next time at my taco table!