Every taco at Taco Spicy starts with a 12-hour braise, gets finished over an open flame, and is dressed with salsas made from scratch before dawn. No shortcuts. No compromises.
Every protein is sourced locally, slow-braised in-house, and finished on our flat top. Tortillas hand-pressed each morning. Nothing from a bag.
Spit-roasted pork marinated in achiote & guajillo, finished with charred pineapple & cilantro on double corn tortilla.
12-hour braised beef chuck in chipotle & pasilla broth, queso-dipped into a crispy tortilla shell, served with consomme.
Pork shoulder braised in orange & lime, crisped on the flat top until shatteringly tender. Topped with radish & cilantro.
Grilled Gulf shrimp tossed in chipotle-lime butter, pico de gallo, avocado slices & micro cilantro on blue corn tortilla.
Charred cauliflower steaks in epazote-lime marinade, smashed avocado, pickled red onion & habanero salsa verde.
Triple-stacked birria, queso fundido, chicharrón crumble, jalapeño, crema & our nuclear salsa. Not for the faint of heart.
All made fresh daily — no syrup, no concentrate.
Mango Chile
Fresh mango, lime, Tajín rim
Watermelon Mint
Blended watermelon, fresh mint, sea salt
Jamaica Hibiscus
Steeped hibiscus flowers, cinnamon, served chilled
Local Drafts
Rotating selection from Omaha breweries
12hr
Minimum braise
on every protein
Taco Spicy started as a weekend project in a home kitchen — a recipe passed down through three generations, a pressure cooker, and a stubborn refusal to accept that street food has to mean compromise.
Today, we roll through Omaha in a restored 1980s step van, serving tacos that take as long as they need to take. Our birria sits for 12 hours before it ever touches the flat top. Our salsas are blended before we open. Our tortillas are pressed by hand — not machine-pressed, not frozen, not from a bag.
We're not the fastest truck on the block. We're the one you'll remember.
2019
First roll-out day
5
House-made salsas
100%
Local sourcing priority
Protein hits the pot at dawn. 8–12 hours of low, slow cooking in a blend of dried chiles, aromatics & stock.
On the flat top, we sear, char & crisp each order to order. Never pre-cooked. Never held under a heat lamp.
Hand-pressed corn tortilla, fresh salsa (your call on heat), pickled onion, cilantro & a squeeze of lime.
Stand at the window. Talk to the cook. Get exactly what you asked for — and maybe a recommendation you didn't.
"The birria here changed my entire relationship with tacos. I drove 40 minutes on a Tuesday just to get them. Worth every mile."
— Verified Customer
"Finally, a food truck that takes itself seriously without taking itself too far. The salsas are insane — the habanero one made me question my life choices in the best way."
— Verified Customer
"We hired Taco Spicy for our company event and 40 people left convinced we'd catered at a Michelin restaurant. The al pastor is unreal — the pineapple char is something else."
— Verified Customer
We park at the same spot Monday through Friday, and hit private events, festivals, and late-night spots on weekends. Call ahead if you're making a special trip — we'll let you know where we are.
7204 Blondo St
Omaha, NE 68134
Call or text — we answer
Hours
Mon–Fri: 11am – 8pm
Sat–Sun: 12pm – 10pm (varies by event)
Give us a call, swing by the truck, or book us for your next event. We're always happy to feed people who care about what they eat.
