Here's where you'll find mind-blowing tacos from coast to coast. Some are more adventurous than others: Pig’s head tacos in Dallas have a very "interesting" presentation; D.C.’s grasshopper tacos challenge you to try something new; mighty oven-roasted goat tacos tantalize your palate in Chicago and luxurious spicy tuna tacos in New York taste as amazing as they sound.

SoBou’s Crispy Oyster Tacos served with pineapple ceviche, mirliton (a squash also known as chayote), and Cajun ghost-pepper caviar is a dish with a personality. The chef tells us that the fried oyster is balanced with the pineapple ceviche, and a kick of ghost pepper adds a huge punch of flavor in every bite.

Nada serves up a terrific its Grilled Salmon Taco topped with chipotle crema, corn pico, jalapenos and cilantro. Executive Chef Jeremy Lieb says: "We came up with the dish in celebration of our unlimited access to Midwest gold, more commonly known as local corn. The taco is an exercise in fresh flavors and shows a few of the many ways we love to eat the sweet grain. We marry slow-roasted, box-grated corn with fresh pico de gallo, laced with chile and lime, to create a complex corn relish. The relish is spooned onto simply grilled salmon along with a smoky, tangy chipotle aioli."

What else does one need to make a dish fantastic besides crispy fried fish? Well, how about topping it with jalapeno vinegar, pickled red onions, shredded green cabbage and Mexican crema spiked with hot sauce? Yep, all this in a hot corn tortilla. These tacos have won "best in Phoenix" awards multiple times, and for good reason.