Most of us have our favorite taco at our go-to local spot. However, branching out can be exciting and delicious.

If you are looking to try something special for National Taco Day, these unique tacos across the nation are a great place to start.

Caviar Taco at Petrossian Bar inside Bellagio Resort & Casino in Las Vegas.

At Petrossian Bar inside Bellagio Resort & Casino in Las Vegas, Caviar Tacos take center stage. These tacos feature a thin and crispy potato shell filled with layered flavors of Hamachi, lemon, chives and olive oil and then topped with Daurenkie caviar. "Petrossian Bar at Bellagio has a long tradition, and been heralded, as an iconic and premier caviar destination. We wanted to take our world-renowned offerings and infuse them with creativity to make caviar more approachable to a wider audience. Even the biggest caviar skeptic can’t help but be intrigued by the crispy potato shell filled with flavors of Hamachi, lemon, chives and a dollop of Daurenkie caviar. We invite all guests to enjoy the caviar taco,” said Chef Nathan Frost, Executive Chef of Bellagio.

Birria Tacos at Kachina Cantina in Denver.

Kachina Cantina in Denver offers Birria Tacos, which are very trendy at the moment. The tacos are prepared with beef birria, asadero cheese, avocado salsa, habanero pickled onions on a corn tortilla. “What makes the birria tacos here at Kachina Cantina special is the caramelized asadero cheese. It brings richness and crisp flavor at the same time, and the pickled onions are a touch briny and carry a kick with the habanero brine,” according to Chef Cesar Tamariz.

The Spicy Tuna Taco at Kumi at Le Meridien New York.

The Spicy Tuna Taco at Kumi at Le Meridien New York features spicy tuna and avocado in a crispy nori shell. Executive Chef Anastacia Song said, "Our spicy tuna taco is one of our signature appetizers. The tempura fried nori shell is filled with raw, fresh tuna that has been dressed with vinegar, garlic, chili oil and sesame. It is a well balanced blend of texture and flavor that lends itself to the versatility of fresh tuna."

Fried Chicken & Waffle Tacos at Citrus & Salt in Boston.

At Citrus & Salt in Boston, these tacos are served two per order on Citrus & Salt's brunch menu, and are made with blue corn and tequila waffles as the "taco shells," topped with fried chicken and watermelon (or pineapple) salsa, and served alongside jalapeño-bbq syrup and avocado butter. "Our Fried Chicken & Waffle Tacos is one of our most popular dishes on our menu and one of my all-time favorite creations, too! Always having fun with our menu and putting our own creative spin on coastal Mexican cuisine, we took the classic chicken & waffles dish and gave it the Citrus & Salt treatment- serving it up in taco form! It's a delicious and hearty dish with an eye-catching presentation that our guests love. Smothering it in jalapeño-bbq syrup and avocado butter gives it a spicy zing that really completes the dish and makes it especially unique and delicious!" said Chef Jason Santos.

Brisket Tacos at The Toasted Yolk Café.

At The Toasted Yolk Café, these two flour tortillas are filled with a heaping serving of delicious lean brisket, smoked to perfection for 12 hours. Scrambled eggs, roasted potatoes and cheddar cheese decorate the taco for a perfect breakfast pick me up. Served with pico de gallo and tomatillo salsa, these tacos are the spicy twist to the beloved breakfast taco. “The Toasted Yolk’s Brisket Tacos stick true to the brand's Texan roots, where smoked brisket meets tomatillo salsa for a twist on the classic breakfast taco,” said Chris Milton, CEO + co-founder.

Crispy Tofu Tacos at Tamayo by Richard Sandoval in Denver.

Tamayo by Richard Sandoval in Denver has a fabulous, vegan Crispy Tofu Taco made with an artisan cilantro-poblano tortilla, shiitake vinaigrette, romaine lettuce, and pasilla chili sauce. Executive Chef Antonio Tevillo says: "A taco is the perfect medium to play around with ingredients and experiment with flavors. Our Crispy Tofu Tacos have the perfect blend of classic Latin spice, thanks to the poblano tortilla and pasilla chili sauce, but there's a fun umami surprise in the shiitake vinaigrette. Both vegans and meat lovers can appreciate the complexity and uniqueness of this dish."

BBQ Taco Salad at Puckett's Restaurant.

At Puckett's Restaurant, chopped romaine, cowboy caviar (black-eyed peas, black beans, corn, tomatoes, red onion, peppers, jalapeno, cilantro and a house-made vinaigrette), shredded cheese, tortilla strips, choice of cherry wood-smoked pulled pork or beef brisket and BBQ chipotle ranch."Our brisket taco salad was inspired by our love of the Southwest flavors. The combination of our cherry-smoked brisket, the zest of our cowboy caviar and the spice of our chipotle BBQ ranch dressing makes a great deconstructed taco experience,” said Andy Marshall, Proprietor of A. Marshall Hospitality.

Poached Lobster Taco at RT60 at Hard Rock Hotel New York.

At RT60 at Hard Rock Hotel New York, this is a poached lobster taco made with Mexican corn, arugula, gold osetra caviar, hokkaido uni. “We wanted to create the most sought after and unique taco in Manhattan and what better than a taco with a generous piece of poached lobster, Hokkaido uni and gold osetra caviar,” said Oscar Gonzalez, Executive Chef, Hard Rock Hotel New York.

Birria Quesa Tacos at On The Border Mexican Grill & Cantina.

At On The Border Mexican Grill & Cantina, grilled flour tortillas, filled with beef barbacoa, Mexican cheese, diced onion, and cilantro in crispy flour tortillas, served with hot consommé for dipping. “We took inspiration directly from ingredients and recipes found in the taquerias, street carts and local markets of Mexico,” said Daniel Camp, Senior Director of Culinary at On The Border.

AMSO Burger Tacos at Florida-based American Social.

At Florida-based American Social, the AMSO Burger tacos incorporate elements from the restaurant's signature AMSO Burger - for delicious burger flavors with a taco-twist. These tacos are made with AmSo beef blend, American, diced pickles, Pico De Gallo, AmSo sauce, shredded lettuce and will definitely have you ordering seconds. "American Social is known for its delicious burgers, which inspired this fun twist on tacos. Whether you love burgers, tacos, or both, the unique flavors of this dish are a can't-miss experience,” said chef Andy St. Ange.

Potato Taco at Chronic Tacos.

Made with mashed potatoes and cheese with a fried crispy corn tortilla, and topped with lettuce, pico de gallo and sour cream, this Potato Taco is sure to please any vegetarian (or potato lover) on National Taco Day. "The potato tacos at Chronic Tacos are one of our most unique items on the menu, perfect for anyone who is skipping meat or simply loves delicious mashed potatoes,” says Randy Wyner Founder/President at Chronic Tacos. "Full of flavor, these tacos are always a crowd pleaser."

Fried Avocado Tacos at Alma Cocina in Atlanta.

At Alma Cocina in downtown Atlanta, three street-style fried avocado tacos with crispy queso cotija & macha verde served with poblano rice and beans. “The fried avocado tacos are a tried and true Alma favorite – slices of avocado are lightly crisped on the outside, leading you to a refreshing bite on the inside, paired perfectly with crispy queso cotija and a little bit of macha verde. They’re satisfying yet not overpowering, and a great dish on your own or to share,” executive chef JC Colon.

Garlic Guajillo Steak at Chipotle.

Garlic Guajillo Steak is made with garlic and guajillo peppers, finished with fresh lime and hand-chopped cilantro. Nevielle Panthaky, Vice President of Culinary at Chipotle says: “Tacos are an excellent way to enjoy our new, bold Garlic Guajillo Steak. The rich savory flavors of garlic and guajillo shine through with hints of fresh lime and cilantro that pair perfectly with our 53 real ingredients.”

Wood Grilled Shrimp Taco at Federales Denver.

At Federales Denver, Mezcal-forward, this marinated shrimp taco was one of the first on the menu, with the pickled mango strips and umami aioli invoking gulf breezes while the peanut-chili crunch adds spice. The taco is made with mezcal-marinated gulf shrimp and served with an umami aioli, napa cabbage, pickled mango, and peanut - chili crunch, served on a flour tortilla. “When it came to creating this taco, the goal was to make something light but smoky, and still highlighting the flavors of each ingredient including notes from the mezcal marinated shrimp. The Napa cabbage and mango balance the mezcal + smoke of the shrimp, the chili crunch adds a punch, and the umami aioli leaves you with a savory deliciousness that you can’t explain but keeps you coming back for more,” says Ryan Devitt, Culinary Director, Federales.

Taco Sushi at Guard and Grace in Denver.

At Guard and Grace in Denver, Togarashi seared ahi tuna, mango salsa, ginger, jalapeño, sushi rice, and wonton shell. Owner and Executive Chef of TAG Restaurant Group, Troy Guard says "When I opened TAG, my first restaurant in Denver 13 years ago, I wanted to serve a dish that was me on a plate and showed my culinary journey. I was looking to create something that represented my motto ‘continental social food’ and was unique and fun with big, bold flavors. The Sushi Taco was born and 13 years later it still represents me and is a staple on my menu at Guard and Grace.”

Indian Taco at Tocabe in Denver.

At Tocabe in Denver, fresh Indian fry bread accompanied by choice of protein including braised shredded bison and choice of toppings and salsas including house-made Osage hominy and roasted green chilis. "Our Native produced braised bison Indian taco topped with Tocabe's signature Osage hominy salsa and roasted green chilies has always been a fan favorite. You can't beat 13-hour slow braised bison cooked in house-made bison stock as the main component of this mouth-watering dish,” says co-founder, Ben Jacobs.

Tuna Tostada at Sueños at Soho House in Chicago.

At Sueños at Soho House in Chicago, a tostada with yellowfin tuna, leche de tigre, salsa macha, Diosa Roja, and avocado. Executive Chef Stephen Sandoval says: "The tostada is like an open face, hard taco. The acidic, spicy, creamy, and savory Leche de Tigre elevates the tostada and is the perfect compliment to the rich, spicy, and robust salsa macha. This tostada is a flavor bomb and my favorite on the menu.

Brussel Sprout Tacos at The Wilson NYC.

At The Wilson NYC, Fried Brussel sprouts dressed in a sweet chili and fish sauce, caramelized yogurt, red pepper jam on a crispy taco made of lavash. “ A staple dish here at The Wilson, it has been gaining more and more fans over the years after the pandemic even hard core meat eaters say it’s a delicious combination of flavors,” said Chef Jose Molina.

Swordfish Tacos at Topside Roof Deck in Newport Beach.

At Topside Roof Deck in Newport Beach, Executive Chef and Partner Riley Huddleston offers fresh fish tacos. This duo of tacos feature local, sustainably line-caught swordfish, guacamole, cilantro crema, cotija, and slaw in a handmade corn tortilla. Pro tip: Pair with Topside’s Clear Margarita complete with a seasonal house made popsicle. “Fresh swordfish tacos are the perfect complement to Topside’s one-of-a-kind ocean views and warm California breeze. Made with local swordfish sustainably caught off our coastline, hand-made tortillas, and California-grown ingredients, dishes like this allow us to showcase the very best of what Southern California cuisine has to offer,” said Chef-Partner Riley Huddleston.

Ahi Tuna Taquitos at Muchacho Tex Mex in Texas.

At Muchacho Tex Mex, located in Dallas and Southlake, Texas, this delicious dish from Muchacho Tex Mex features fresh Ahi tuna, a squeeze of lime juice, a blend of agave and soy sauce, crushed avocado, Serrano chile and salsa macha in crispy corn tortilla shells. “You can never go wrong with the Ahi Tuna Taquitos. It’s the perfect bite. You get the creaminess of the avocado, the heat from the salsa macha, the crunch from the shell and then the sweet tuna hits your mouth like an explosion,” said chef Omar Flores.

Beef Birria at Scorpion Bar Boston.

At Scorpion Bar Boston. slow cooked short rib with a variety of dry chilies, two crispy corn tortillas, served with cilantro and onions and a side of birria dipping sauce. “It's a traditional ancestral soup or stew from Jalisco México. It has a combination of dry chilies, vegetables and spices like cumin, bay leaves, garlic and oregano. We cook everything at a low heat until our meat it's tender and it's basically breaking apart without any effort. With a mix of rich flavors this dish is one of our best sellers and most favorite, coming from guests and our team as well,” says Chef Kevin Scott.

Crispy Pork Belly Asir Taco at Lost Charros Cantina in Centerbrook, Connecticut.

At Lost Charros Cantina in Centerbrook, Connecticut, these delicious tacos are made with crispy pork belly, house fermented kimchi, pasilla, goghunang & honey, topped with chopped peanuts and scallions.“This is one of our most beloved tacos at Los Charros Cantina. We’ve blended flavors from Korea and Mexico. With a mojo braised pork belly, we play on the sweet and spicy combination of gochujang and honey and a very acidic fermented kimchi inspired by curtido, a Central American cabbage relish,” says Colt Taylo.

Chili Dusted Swordfish Tacos At BLACKBARN in New York City.

At BLACKBARN Restaurant in NYC's NoMad, a different take on the traditional fish taco. The swordfish is roasted making it very tender, almost melt-in-your-mouth and super light. It's dusted with chili powder and plated in a corn tortilla. It's garnished with a mango/tomato salsa and then topped with slices of fresh avocado.Lastly, it's sprinkled with cilantro for a new approach and balanced flavor profile. “The chili dusted swordfish tacos are one of our most popular lunch dishes at BLACKBARN. The different textures on the tacos from the swordfish to the mango/tomato salsa and avocado make it a very balanced dish that yields tremendous and unexpected flavor given its chili dust and the pops of cilantro coupled with the delicate flavor or the swordfish,” said John Doherty, Owner and Chef, BLACKBARN Restaurant.

Jackfish Tacos at the Rooftop Restaurant at SCP Redmond Hotel.

At the Rooftop Restaurant at SCP Redmond Hotel, these tacos are served with chipotle-avocado crema, stone fruit citrus marinade, citrus slaw, pickled fresno chiles, cilantro, corn tortilla. “Jackfruit is a larger than life tropical fruit with great texture. Packed with protein, vitamins and minerals, its subtle taste allows it to take on the flavors of what it’s cooked in. At the Rooftop here at SCP Redmond, we marinate it in a mango citrus sauce, giving it a sweet and spicy kick. With a warm corn tortilla serving as the base, we finish it by topping with citrus slaw, our house made Chipotle-Avocado Crema, pickled Fresno Chiles, and a little cilantro,” said Joseph Ortiz, Sous Chef.

Brussels Sprout Taco at Diego Pops in Scottsdale.

Diego Pops is a modern taco spot in Old Town Scottsdale is known for its unique and tasty creations and their Brussels Sprout Taco is both! This meatless option takes crispy brussels sprouts, pickled onion, pepitas, queso fresco and is topped off with a drizzle of chipotle aioli between a crunchy corn tortilla. “At Diego Pops we’re all about taking a modern and playful twist on authentic Mexican favorites. Our Brussels Sprout Taco is just that,” said Hector Cruz, Executive Chef of Jocque Concepts.

Fried Chicken Taco at The Hot Chick in Scottsdale.

A spot dedicated to fried chicken, it’s only natural The Hot Chick in Scottsdale would create a taco with its staple food. The Fried Chicken Taco takes their famous fried chicken and tops it with cabbage, cilantro, onions and a house made ranchero sauce for an extra kick. “Fried chicken and tacos go together like good times and The Hot Chick! This taco gives our guests another delicious way to enjoy our juicy on the inside, crispy on the outside, fried chicken,” said Hector Cruz, Executive Chef of Jocque Concepts.

Steak & Potato Taco at Takito Brands Restaurants Chicago.

At Takito Brands Restaurants Chicago, a juicy steak cooked to perfection is topped with a potato terrine that is crispy on the outside and soft on the inside. The guacamole “butter” perfectly brings out all the flavors. Takito Restaurants Chicago include Bar Takito (River North/Fulton Market), Takito Kitchen (Wicker Park) and Takito Street (Lincoln Park). This taco will be available at all locations. “When I first arrived here over ten years ago, from Mexico City, I asked area residents what food they loved most, and the answer was consistent “steak and potatoes”. I never forgot that, and saw this as the best opportunity to pay homage to this great city that I love,” says Takito Restaurants owner Mario Ponce on the Steak & Potato taco created for Takito Restaurants by Michelin-rated Chef Yanni Sanchez.