The first-ever San Antonio Taco Week is in full swing until October 4, celebrating the city’s favorite meal: tacos and Corona Extra.

Enjoy inventive dishes paired with ice cold beer from 15+ local restaurants for just $5-$10. Even better? You can order dine-in or to-go and a portion of the proceeds benefit the San Antonio Restaurant Association. Check out the featured tacos and start planning your breakfast, lunch and dinner at sanantoniotacoweek.com.

Nashville Hot Pork Belly Taco, Alamo Biscuit Company 9630 Huebner Rd., (512) 937-2902, alamobiscuitco.com Smoked Nashville hot seasoned pork belly with cilantro-jalapeno salsa, cabbage slaw and queso fresco in a warm flour tortilla + a Corona Cerveza. Photo courtesy of Alamo Biscuit Company
Fish Taco, Beto’s Alt-Mex 8142 Broadway St., (210) 930-9393, betosaltmex.com Grilled Alaskan pollock topped with fresh cilantro lime slaw and Beto’s famous poblano sauce + a Corona Cerveza. Photo courtesy of Beto’s Alt-Mex
Taco Al Pastor, Beto’s Alt-Mex 8142 Broadway St., (210) 930-9393, betosaltmex.com Slow roasted pork marinated in an ancho adobado sauce sauteed with a pineapple pico + a Corona Cerveza. Photo courtesy of Beto’s Alt-Mex
Hoodrat Street Tacos, Big Poppas Tacos 2118 N PanAm Expressway, (210) 231-0042, facebook.com/bigpoppastaco Mini street tacos filled with your choice of asada pastor or chicken fajita. Then topped with your choice of hot Cheetos or takis, onion, cilantro and lime. Photo courtesy of Big Poppas Tacos
Mini Street Tacos, Chela’s Tacos 3420 N. St. Mary’s Suite 105, (210) 753-1040, chelas-tacos.com Five tacos with asada, carnitas, pastor, chicken cilantro and barbacoa + a Corona Extra. Photo courtesy of Chela’s Tacos
Duck Carnitas Tacos, Gold Feather Birds and Beers 834 NW Loop 410 Suite 106, (210) 342-2473, goldfeatherbb.com Duck confit, chile de arbol salsa, queso fresco, cilantro, flour tortilla. Add a Corona Cerveza for $4. Photo courtesy of Gold Feather Birds and Beers
Beef Quesataco, Los Barrios Restaurant, La Hacienda de Los Barrios, La Hacienda Scenic Loop and Viola’s Ventanas Multiple locations, losbarriosrestaurant.com Beef fajita on a homemade corn tortilla with Chihuahua cheese and bits of bacon and served with guacamole and pico de Gallo along with a Corona beer! Photo courtesy of Los Barrios Restaurant Group
Chicken Quesataco, Los Barrios Restaurant, La Hacienda de Los Barrios, La Hacienda Scenic Loop and Viola’s Ventanas Multiple locations, losbarriosrestaurant.com Chicken fajita on a homemade corn tortilla with Chihuahua cheese and bits of bacon and served with guacamole and pico de Gallo along with a Corona beer! Photo courtesy of Los Barrios Restaurant Group
Fish Taco Plate, Mi Tierra Cafe and Mi Familia de Mi Tierra Multiple locations, mitierracafe.com Two fish tacos with white rice. Photo courtesy of La Familia Cortez
Puffy Taco Trio, Patty’s Taco House 2422 S. Hackberry, (210) 534-3395 Three beef or chicken puffy tacos. Photo courtesy of Patty’s Taco House
Bulgogi Pork Belly Taco orJerk-Lemon Gulf Shrimp Taco, Sangria on the Burg 5115 Fredericksburg Rd, (210) 265-3763, sangriaontheburg.com Choice of either Bulgogi Pork Belly Taco (bulgogi marinated shaved pork belly with crisp cabbage, scallions, pickled carrots and cucumbers with gochujang aioli and sesame) or Jerk-Lemon Gulf Shrimp Taco (with cabbage slaw, smoked pineapple and Aji amarillo aioli) + a Corona Cerveza. Photo courtesy of Sangria on the Burg
Asada Taco, Tapatio Vegan Tacos 623 Urban Loop, (956) 701-7691, tapatiovegantacos.com Vegan scratch made Asada, de la olla beans and one of 3 homemade Mexican salsas. Photo courtesy of Tapatio Vegan Tacos
Steak Asada Street Tacos, Tiago’s Cabo Grille 17711 IH-10 West #101, (210) 881-2700, tiagoscabogrille.com Five mini corn tortillas topped with grilled steak asada, onions, fresh cilantro and Cotija cheese. Garnished with a side of Avocado Salsa and Salsa Fuego + a Corona Cerveza. Photo courtesy of Tiago’s Cabo Grille
Mushrooms Chicharron Street Tacos, Viva Vegeria 1422 Nogalitos St., (210) 465-9233, myvegeria.com Three street tacos filled with grilled onions and carefully battered mushrooms, fried till crisp. Paired with fresh lime, cilantro, carrot and cabbage. Photo courtesy of Viva Vegeria