Bugs
Chapulines (grasshopper) and cricket tacos have been a mainstay on menus throughout Oaxaca for decades but nowadays, taco meat often consists of beef or pork. It’s a shame, given their sustainability status and reputation as a national delicacy in Mexico (they drop a flavour and texture bomb at the same time). Up for it? in Sydney’s Bondi Junction serves them up with chilli, garlic and lime.
Image by William Neuheisel (Flickr: Tacos de Chapulines), via .
Source: Wikimedia
Ice-cream
It’s been sandwiched between biscuits and buns, so tortillas come as little surprise. The portable treasure that is the taco is a great ice-cream vessel, for every time you finished a meal and went, ‘man, I could really go a dessert taco right now.’ This works off a churros ‘tortilla’ base and elevates things with a salted caramel ice-cream and praline. Mercy.
Source: Paul Wilson
Deep-fried avocado
We know what you’re thinking: more avo insanity. Before you sling this into the same basket as the or , let us explain: the crumbed avocado halves work a treat in between a tortilla – it's everything you love about guac (a taco staple), only crunchier, and hot.
Mac and cheese
Taco purists, cover your eyes: this carb bomb is a family hit in some parts of the U.S, spearheaded by food juggernaut Kraft. It usually features minced beef, or ‘chilli’, then the mac and cheese.
Korean BBQ
Asian taco incarnations, especially the Korean BBQ version (Korean BBQ taco trucks are huge in LA), are popping up everywhere, and with good reason: the fall-apart short rib meat (la galbi) marinated in sweet soy, ginger and sake is addictive in taco form –.
barbecue-tacos_1720947189 Source: Supplied
Beef tongue
When Dan Hong first launched the Asian-leaning Mexican menu at El Loco back in 2011, he took offal out of the hard-to-stomach basket by dishing it up in taco form, and all without telling folks (sneaky!). El Loco’s famed Secreto de Tacos rotates daily, with installments spanning tripe to tongue, but always accompanied by familiar sides to make them more accessible. Chef Matthew Evans is on board, too – get his recipe for beef tongue tacos 
Source: Michelle Crawford
S’Mores
Turns out, there are more uses for fluff (marshmallow spread) than just smeared on Graham crackers – though, arguably, a lot of S’Mores taco recipes feature a Graham cracker ‘taco’ base. mini version featured a brownie ‘meat’ filling topped with the melted marshmallow for cheese.
Source: Pixabay
Fried banana
It’s been a regular on the menu at Sydney’s The Norfolk for many years, so who are we to argue with this taco anomaly?
Haloumi
I mean, when didn’t haloumi upgrade anything it was added to? Serve as fried slices or shaved, raw inside a taco. End sales pitch.
Thai rolled ice-cream
This year's hottest (iced) dessert trend, now coming to you in taco form. Call it an iced fusion transportable dessert, if you like.
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