There was a time when saying ‘tacos’ in India would conjure images of crunchy shells, cheese, salsa, and perhaps a suspiciously familiar bean (later identified by my mother as our desi rajma) or grilled chicken filling. These days, the taco has become far more interesting. From proper soft-shell versions at Mexican restaurants to inventive Indo-Mexican mash-ups, the little folded tortilla has found plenty of room on the Indian dining table. And its popularity is not really difficult to understand. 

After all, Mexican food shares some very similar and useful instincts with Indian cooking, such as chilli, acidity, smoky flavours, beans, corn, slow-cooked meats, and an inherent enthusiasm for condiments. Indian diners are also much more curious and interested in Mexican food beyond the familiar Tex-Mex template. However, the taco itself has a much more complicated history than what its vibrant, compadre appearance suggests. Its precise origin is debated, although food historian Jeffrey Pilcher has traced early documented references to the late 19th century and proposed a connection with the Mexican silver-mining communities of the 18th century. 

But one thing is concrete about tacos: they have evolved considerably while travelling the globe. In India, the humble tortilla has become a remarkably accommodating little canvas, carrying everything from tandoori paneer and pepper chicken to keema, jackfruit and even birria with a familiar desi accent. Now remember, the tacos listed below are not traditional Mexican ones, and they should not be mistaken for them. They are Indian and Mexican-inspired interpretations that borrow the taco's format while allowing familiar Indian flavours to take centre stage. The result is a collection of tacos that feels adventurous without asking you to exit your comfort zone.

Also Read

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Desi Mutton Birria Tacos With Kashmiri Chillies And Garam Masala

Birria is ideal for an Indian re-interpretation because the traditional preparation already relies on slow-cooked meat, dried chillies, and an intensely flavoursome cooking broth, all of which are familiar in our culinary traditions. Here, goat meat, aka mutton, is responsible for providing the umami and tender meat, while Kashmiri chillies provide colour and gentle warmth, and garam masala, ginger, as well as whole spices give the consommé broth a deeper Indian character.

Image credit: Pexels

Ingredients (Yields 12 tacos)

  • 750 g bone-in goat shoulder or curry-cut goat
  • 5–6 dried Kashmiri red chillies
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 cloves
  • 1 small cinnamon stick
  • 2 large onions, sliced
  • 3 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 2 tbsp vinegar
  • 2 tbsp oil
  • 500–600 ml stock or water
  • Salt, to taste
  • 12 small corn tortillas

For serving

  • Finely chopped onion
  • Fresh coriander
  • Green chillies
  • Lime wedges

Method

  1. First, toast your dried chillies, coriander, cumin, pepper, cloves, and cinnamon until fragrant. Then soak the red chillies briefly in warm water.
  2. Time to blend the toasted spices and soaked chillies with tomatoes, vinegar, and ginger-garlic paste to form a thick paste.
  3. In the meantime, heat oil in a heavy pot and brown your mutton pieces well. Have patience and be alert at this stage.
  4. Then add sliced onions and cook until they have softened. Now stir in the spice paste and cook everything together until the oil begins to separate.
  5. Now pour in the stock, garam masala, and salt. Cover and cook on low heat until the meat is completely tender and pulls easily apart from the bone.
  6. Remove the meat and shred it. Strain, or lightly skim the cooking liquid to retain the rich consommé.
  7. Now dip the tortillas lightly into the reddish cooking fat floating on the broth and griddle them.
  8. Time to fill the tortillas with shredded meat, onion, coriander, and green chilli. Serve with the hot consommé for dipping.

Also read: Chicken Tacos To Shrimp Ceviche: 6 Mouthwatering Mexican Appetisers For Summer Fiesta

Malai Broccoli Tacos With Charred Corn And Mint Crema

In this preparation, before the malai element, the broccoli should be roasted enough to develop crisp, dark edges while retaining some bite, and the corn should be charred adequately to provide smoky sweetness and texture. As for mint and lime, they will be responsible for occasional bursts of freshness, so that the creamy marinade does not make the taco feel heavy.

Ingredients (Yields 8 tacos)

  • 300 g broccoli florets
  • 100 g hung yoghurt
  • 2 tbsp cream
  • ½ tsp crushed cardamom
  • ½ tsp white pepper
  • 1 tsp ginger-garlic paste
  • 1 tsp kasuri methi
  • ½ to 1 cup grated cheese
  • Salt, to taste
  • 1 tbsp oil
  • 1 cup sweetcorn
  • 8 small tortillas

For the mint crema

  • ½ cup thick yoghurt
  • 2 tbsp chopped mint
  • 1 tbsp coriander
  • 1 green chilli
  • Juice of ½ lime
  • Salt

Method

  1. First, mix yoghurt, cream, cardamom, pepper, ginger-garlic paste, kasuri methi, cheese, and salt.
  2. Now coat your broccoli florets thoroughly with the creamy mix and marinate for 30 minutes.
  3. Time to roast them at 220°C until browned and charred around the edges.
  4. Meanwhile, roast or char your sweetcorn in a hot pan.
  5. Then blend the yoghurt, mint, coriander, chilli, lime, and salt into a smooth crema.
  6. Finally, warm the tortillas and fill them with the malai broccoli and corn.
  7. Finish with mint crema and fresh coriander before serving. 

Kerala Pepper Chicken Tacos With Pineapple-Coconut Salsa

Instead of relying on a chilli-heavy masala, this Kerala-style chicken gets its heat from freshly crushed pepper, curry leaves, and ginger. A fresh pineapple-coconut topping further brings sweetness and acidity to the plate, balancing the pepperiness effortlessly. 

Image credit: Pexels

Ingredients (Yields 8 tacos)

  • 500 g boneless chicken
  • 2 tbsp coconut oil
  • 1½ tbsp freshly crushed black pepper
  • 1 sprig curry leaves
  • 6 shallots, sliced
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • ½ tsp turmeric
  • Salt
  • 8 tortillas

For the salsa

  • 1 cup diced pineapple
  • 2 tbsp grated fresh coconut
  • 1 green chilli, finely chopped
  • 1 tbsp coriander
  • Juice of ½ lime
  • Salt

Method

  1. First, toss your chicken with turmeric, salt, and half of your crushed pepper.
  2. Then heat coconut oil in a pan and sauté shallots, ginger, garlic, and curry leaves.
  3. Time to add the chicken and cook over high heat until the pieces are browned.
  4. Now, lower the heat and cook until the meat is tender, adding a splash of water if required.
  5. Finish with the remaining black pepper and turn off the heat.
  6. Meanwhile, mix all the salsa ingredients together.
  7. Finally, fill warm tortillas with the pepper chicken and generously pour the pineapple-coconut salsa into each or serve it on the side. 

Also read: Jackfruit Tacos: Salsa-Style Crunch Fest

Smoked Baingan Tacos With Sesame-Tamarind Relish

Smoked aubergine or brinjal is one of those ingredients that meets very minimal opposition and needs very little encouragement. Its soft, almost creamy flesh absorbs spices beautifully, while tamarind and toasted sesame provide the sharpness and nuttiness required to turn the smoky vegetable into a memorable taco filling.

Ingredients (Yields 8 tacos)

  • 2 large aubergines
  • 1 tbsp mustard oil
  • 2 garlic cloves, minced
  • 1 green chilli
  • ½ tsp cumin seeds
  • Salt
  • 8 tortillas

For the relish

  • 2 tbsp tamarind pulp
  • 1 tbsp toasted sesame
  • 1 tsp jaggery
  • ½ tsp chilli powder
  • Salt

Method

  1. Roast your aubergines directly over a flame or under a hot grill until the skin is charred and almost crackling off, while the flesh is soft.
  2. Let them cool before peeling and roughly chopping the flesh.
  3. In the meantime, heat mustard oil and add cumin, garlic and green chilli to the pan. Once they become fragrant, time for your roasted brinjal.
  4. Tip in the chopped aubergine along with salt and cook for 5 to 7 minutes.
  5. Meanwhile, whip up your relish by mixing tamarind, sesame, jaggery, chilli, and salt.
  6. Fill warm tortillas with aubergine and drizzle your relish generously over or inside each.
  7. Finish with spring onion and coriander before serving. 

Jackfruit Sukka Tacos With Cashew And Lime

Raw jackfruit is very good at absorbing masala, which makes it a natural candidate for a meatless taco, especially if the lack of meaty texture is a concern. Here, jackfruit or kathal is cooked sukka-style with roasted coconut and spices, then finished with cashews and lime. The result has enough chew and crunch to make a genuinely satisfying and tasty meat-free taco.

Image credit: Pexels

Ingredients (Yields 8 tacos)

  • 400 g raw jackfruit, cooked and shredded
  • ½ cup grated coconut
  • 2 dried red chillies
  • 1 tsp coriander seeds
  • ½ tsp cumin
  • 3 garlic cloves
  • 1 tbsp oil
  • 1 sprig curry leaves
  • Salt
  • 8 tortillas

For serving

  • Roasted cashews
  • Coriander
  • Lime

Method

  1. Toast your coconut, red chillies, coriander, and cumin in a pan first.
  2. Then grind the toasted ingredients with garlic into a coarse paste.
  3. Now, heat oil in a deep pan and temper curry leaves quickly.
  4. Now, add your cooked and shredded jackfruit along with the spice mixture.
  5. Cook until the jackfruit becomes dry and richly coated in the masala.
  6. Time to fill your warmed or toasted tortillas.
  7. Finish with crushed roasted cashews and plenty of coriander and lime juice.