If you ask us, summer just isn’t summer without tacos. Now that many of us are spending more time at home than ever, this summer offers the perfect opportunity to flex your culinary skills and tackle some new taco recipes in the kitchen. 

We’ve talked about some of our favorite authentic Mexican taco recipes in the past, but we couldn’t just stop there. Here are four more of the taco recipes we’ll be making on repeat all summer long. (Just don’t forget to pick up your favorite Jarritos flavor to pair with your meal!) 


Carnitas (meaning “little meats”) is one of the most emblematic Mexican taco fillings and originates from the Michoacán region on the Western side of the country. In many parts of Mexico, carnitas are made using an entire pig, wasting no part of the animal. 

But you don’t need to host a pig roast in order to make authentic carnitas tacos. A simple pork shoulder (also called pork butt or Boston butt) from your supermarket or butcher will do. Roast the pork low and slow with aromatics such as garlic, onion, jalapenos and oranges to achieve a tender, falling-apart tender texture. Crisping the carnitas at a high heat under your broiler just before serving will yield incredibly crispy yet tender chunks of meat that pair perfectly with a simple topping of minced white onion, cilantro and lime. 

You can find one of our favorite carnitas recipes here. Pair with Jarritos Mandarin for the ideal flavor combo!

Baja-Style Fish Tacos

Nothing screams “summer” like a fresh fish taco. The modern fish taco — which typically includes beer-battered and fried white fish, shredded cabbage, creamy white sauce, cilantro and avocado wrapped in a fresh corn tortilla — originated in the Baja California region of Mexico, an 800-mile-long peninsula whose regional cuisine relies heavily on the abundance of fresh seafood in the surrounding waters. 

Starting in the 1950s, the tiny street vendors of Baja became known for the hot, fresh fish tacos they served up to hungry market-goers and workers. Soon, wave-chasing surfers visiting from nearby San Diego fell in love with the dish and began to spread the gospel of the fish taco back home. 

Today, both Baja and San Diego are still known for their famous Baja-style fish tacos, and fish tacos are a staple on Mexican restaurant menus all over the U.S. and beyond. But you don’t need to go out to taste the perfect fish taco — you can make your own at home!

Find one of our favorite recipes for Baja-style fish tacos here, and be sure to pair your meal with a refreshing bottle of Jarritos Lime!

Pork Belly and Cheese Tacos (Tacos de Castacan Con Queso)

Castacan is crispy pork belly from the Mexican state of Yucatan, and it makes for an incredible taco filling when paired with shredded Oaxacan cheese, which melts into the pork belly to bind everything together to make a salty, savory treat. This dish errs on the simpler side with only a few ingredients, most of which you may already have in your fridge or pantry. 

The best part of this recipe (which you can find here) is that you can cook the pork belly up to 5 days ahead of time, and once that’s done, they whip up incredibly quickly once it’s time to eat. We recommend pairing your tacos with Jarritos Tamarind for a refreshing accompaniment. 

Deep-Fried Avocado Tacos  

Who said vegetarian tacos can’t be decadent? These creamy-on-the-inside, crispy-on-the-outside fried avocado tacos are sure to please vegetarians and meat-lovers alike. The beer batter guarantees a light and crispy exterior, while crunchy cabbage, salsa verde, pickled red onions offer a bright pop of acidity and crunch to offset the creamy avocados. Top it all off with a creamy chipotle sauce and pair with a tart an refreshing bottle of Jarritos Pineapple, and you’ve got a crowd-pleasing taco your entire family will love.

Find the full recipe here.