BEST TACOS IN OMAHA
My Personal Mount Rushmore
Tacos are one of the most versatile foods in existence. Pretty much all that’s required is a folded tortilla filled with some combination of meats, cheeses, vegetables, salsa, and whatever else you want to include. They can be eaten on the go or in a sit-down restaurant. They can be enjoyed for breakfast, lunch, or dinner. In addition to Mexican restaurants, you can find tacos at BBQ, breakfast, Cajun, seafood, and vegan restaurants in Omaha.
Tacos know no limits.
That’s why it’s excruciatingly difficult to whittle my favorites down to just four, but I had to try. Tacos are just too important. It should be noted that this list will be updated; I have so many more great taco spots in Omaha to try, so if you don’t see your favorite yet, just let me know. It’s probably on my list of places to visit.
Without further ado, here’s my Mount Rushmore of Omaha Tacos (with honorable mentions).
***Note: Just one dish per restaurant is included on this list. I wanted to showcase many restaurants rather than shower all praise on a few elite joints.***
Bang Bang Shrimp Tacos (Sauced by Alfaro)
This is a taco that can’t be described—it simply must be experienced at Sauced by Alfaro.
You can trust that everything that Michelle Alfaro serves will be homemade as it gets, and this taco applies. Each shrimp is hand breaded and the puffy shells are hand-crafted each day. The shell is honestly mind-boggling—though it’s deep fried, the shell isn’t at all greasy. The frying process adds crunch, yet the shell remains its delightful chewiness. It’s a wonderful conundrum.
The plump, massive shrimp have a pleasant mild sweetness that’s balanced by the crunchy batter, and the creamy, tangy bang bang sauce adds both sweet and heat.
Taco de Chicarron (Mexitli Restaurant)
Any taco from Mexitli Restaurant could’ve been featured on this list; in my opinion, there’s no better Mexican food in Omaha.
It all starts with the base tortilla, which is a bit surprising visually upon first visit. Mexitli blends beets with corn to create a bright red tortilla that is not only beautiful, but also has a mild sweetness and a slight nuttiness, and each one perfectly chewy.
The Chicarron version of this taco stands out because the pork is so tender and succulent. While Americans view chicarrones as fried pork skin, Mexitli’s version is much different. Cooked down in a vibrant red sauce, this swine brings a pleasant amount of warming heat.
Brisket Taco (Mission Ave BBQ)
Mission Ave BBQ wouldn’t have to put much effort in to make this an upper echelon taco. The brisket alone is spellbounding: rich, juicy, and with all the beefy, savory flavor you can handle, this peppery brisket is the best in Omaha.
But Mission Ave BBQ takes extra steps to ensure this taco is worthy of its Austin origins. The tortilla is grilled, giving it smokiness and texture, and the brisket is thoughtfully paired with a creamy, vibrant guacamole and a bright, acidic salsa.
Fuego Taco (La Poblanita)
La Poblanita‘s take on the beloved birria taco has become a bit of a legend. They’ve become so popular that they’re only sold on weekdays, as owner Indalecio Penaloza readily admits his restaurant wouldn’t be able to keep up with the mad rush on weekends. He has a point—La Poblanita pumped out 700 of these tacos on Cinco de Mayo alone.
It’s not hard to understand why they’re so beloved. The handmade corn tortillas becomes crisp on the grill, and the birria stew meat is rich and savory. But the kicker is the melty cheese, which oozes out the sides. Throw in a consomme delicious enough to sip through a straw and you have one killer taco.
Honorable Mention Omaha Tacos
Al Pastor Taco
This taco is regularly mentioned as one of Omaha’s best, and it’s not hard to see why.
The marinated pork is slightly sweet and tangy, and these street tacos are absolutely loaded with it. Street tacos are small by nature, but I’d guess there’s 6-8 ounces of meat packed into an order of three. And yet, the homemade tortillas (which have a nice firm chew) hold up and don’t tear. Pineapple chunks cap things off with a hit of fresh sweetness.
Cachete Taco
With a buttery soft mouthfeel and rich, savory beef flavor, cachete (beef cheek) is tough to top when cooked well.
And Taqueria Tijuana cooks it very well. The succulent meat is tremendous on its own, somewhat similar to the brisket. But when you combine it with this restaurant’s homemade corn tortillas, vibrant, creamy guacamole, crunchy onions, and herby cilantro, it’s something that simply must be experienced.
Steak Taco
Puffy tacos feature a unique deviation from the standard shell, and no one does them better than Taco Co. crispy, puffed-out shells. The frying process ensures not only are no two tortillas alike—no two bites are identical. Air pockets and crispy bits make each taste unique.
The shell ensures the taco will be tasty regardless of filling, but the cubed, perfectly-seasoned steak might be the best. Marinated in chipotle-adobo sauced and flame-grilled, it has a proper amount of heat and smokiness.
Birria Taco
Rich, tender strands of beef combine with gooey Oaxaca cheese to create a taco that not only bursts forth melty, cheesy goodness, but also a savory, tangy meatiness.
The kicker on this taco is the shell, a handmade corn tortilla that is dipped in the stew the beef was cooked in, then fried on the plancha. This not only locks in the delicious, meaty flavor, but gives the shell a nice crisp exterior to balance its natural chewy texture.
Fish Taco
Most fish tacos feature fried seafood, but The Churro Spot takes a fresher route. The mild fish has a mild, briny flavor that’s accented by the fat in cotija cheese and a lime crema that’s delicious enough to eat off a sandal.
With chewy, housemade tortillas providing a solid base and fresh, crisp veggies accenting the protein, this is an interesting and welcome twist on the fish taco.
Lengua Taco
You won’t find many Mexican restaurants that prepare proteins better than El Alambre. Each packs a unique, bold flavor that immediately enlivens the tastebuds.
My personal favorite is the tender, beefy lengua (cow tongue), which practically melts in one’s mouth. It’s a beautiful thing when paired with El Alambe’s chewy, firm tortillas, crisp onions, and velvety guacamole.
Blackened Catfish Taco
These simple tacos introduce Cajun flavors into the Mexican dish. The flour tortilla is mild in flavor, and the application of lettuce and cheese is scant. Visually speaking, these tacos aren’t that appealing.
But the simplicity of the taco allows the catfish to shine, and shine it does. The fish is moist and slightly sweet, with a meatier texture than other fish, and the blackening seasoning adds a bit of heat, herbaceous notes, and a whole lot of depth.
Who serves your favorite tacos in Omaha? These are my current favorites, but I’m always looking for more to try. Tweet at me @danhoppen or message me on Instagram @dan_hoppen to let me know what I need to try next.