Tacos in Canada
Tacos in Canada include the frybread Indian tacos of Indigenous gatherings and a growing Mexican restaurant scene in the major cities, especially in Toronto, where taquerías in Kensington Market and Michelin-recognized restaurants make tortillas from nixtamalized heirloom corn.
Indian tacos
Frybread-based Indian tacos, also known as Navajo tacos, are eaten at powwows and gatherings of Indigenous peoples in Canada as well as the United States. The dish uses fried dough in place of a tortilla, topped with ground beef or beans, lettuce, tomato and cheese, and is a mainstay of the powwow circuit that runs through the warmer months.
Toronto
In Toronto's Kensington Market, whose taco stalls Time Out singles out, the tiny Seven Lives taquería is known for tacos on doubled corn tortillas with house-made salsas; by Time Out's account there is almost always a line and little room to sit.
The Michelin Guide includes three Mexican restaurants in its 2026 Canada guide. Quetzal on College Street holds one star; nearly every dish passes over wood-burning grills and hearths, and a cook at an earthenware comal makes tortillas from heirloom corn nixtamalized and ground in-house. Campechano, a Bib Gourmand taquería on Adelaide Street with a second location on College Street, makes its tortillas daily from heirloom corn sourced from Mexico and serves barbacoa and beer-battered haddock tacos. Puerto Bravo, a seafood-focused Bib Gourmand on Gerrard Street East, offers shrimp and charred octopus tacos and tostadas. Campechano's menu also features barbacoa with jalapeño salsa and sautéed mushrooms with double-smoked bacon, while Puerto Bravo serves tostadas such as the wera, of octopus and shrimp with a spicy macha mayonnaise. Wood smoke from Quetzal's grills, the guide notes, perfumes both the food and the dining room.
Recipe
Ingredients
- 500 g haddock or other firm white fish, cut in strips
- 1 cup flour, 1 tsp baking powder, 1/2 tsp salt
- About 1 cup cold beer
- Oil for frying
- 2 cups shredded cabbage
- 1/2 cup mayonnaise mixed with 1 tbsp lime juice and 1 tsp chipotle in adobo
- 12 corn tortillas
- Pico de gallo, cilantro and lime
Steps
- Whisk the flour, baking powder and salt with enough beer for a thin batter.
- Heat 5 cm of oil to 185 C.
- Dip the fish in batter and fry until golden and crisp, about 3 minutes. Drain.
- Warm the tortillas on a dry comal or skillet.
- Fill with fish, cabbage, chipotle mayonnaise, pico de gallo and cilantro, and serve with lime.
Beer-battered haddock tacos, as served in Toronto, use a North Atlantic fish in the baja style.
Where to try it
- Quetzal, Toronto: Wood-fired Mexican restaurant with one Michelin star (2026 guide).
- Campechano, Toronto: Bib Gourmand taquería making daily tortillas from Mexican heirloom corn.
- Seven Lives, Toronto (Kensington Market): Tiny taquería known for tacos on double corn tortillas.
- Puerto Bravo, Toronto: Seafood-focused Bib Gourmand with shrimp and octopus tacos.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Quetzal – Toronto - a MICHELIN Guide Restaurant". Michelin Guide. Retrieved 2026-10-10.
- "Campechano – Toronto - a MICHELIN Guide Restaurant". Michelin Guide. Retrieved 2026-10-10.
- "Puerto Bravo – Toronto - a MICHELIN Guide Restaurant". Michelin Guide. Retrieved 2026-10-10.
- "The 18 best restaurants in Toronto". Time Out Toronto. Retrieved 2026-10-10.
- "Indian Fry Bread and Indian Taco Recipe and History". What's Cooking America. Retrieved 2026-10-10.
- "Taco". Wikipedia (lead for Indian tacos at Indigenous gatherings in Canada). Retrieved 2026-10-10.