Looking for the heat? Then head to Agua 301 and try the kimchi taco. It comes served with carne, kimchi, cotija cheese and a citrus aioli sauce.

For something a little less traditional, head to the Georgetown branch of El Centro DF. The Greek taco is their take on a souvlaki sandwich. It comes with grilled chicken, chipotle yogurt, cucumber and is served on a pita bread tortilla.

El Rey is U Street’s newest taqueria and outdoor beer garden. And already, people are lining up (there’s a takeout window) to try Chef Jorge Pimentel’s tacos. Soft shell tortillas are made by hand, and there’s a gluten free variety. The carne asada with charred beef, radishes, cilantro, and onion is an early frontrunner. Meanwhile, on Cinco De Mayo, they'll be whipping up a five pork taco with a bacon shell.

New additions to Fish Taco's spring menu include a carnitas taco and a barbacoa taco.

While they ready their brick and mortar location, Tacos Impala has been serving up tacos from their takeout window. Give the pork belly taco a try, and watch their twitter account (@ImpalaDC) for hours and offerings.

The latest addition at TaKorean is a pulled pork taco that packs a spicy punch. That’s because the taco uses Ssamjang sauce, a spicy Korean chili pepper paste. It can be found at TaKorean’s Union Market stall or on any food truck stop.

Taqueria Nacional has a new bison tongue taco that apparently sells pretty fast. “By the end of the weekend, we’re usually all out,” says manger Dot Steck. The bison tongue comes from a farm in Virginia and usually arrives by Thursdays. They braise it, and serve it with cilantro, onions, and pico de gallo. Another taco special, the root vegetable taco, is vegetarian approved. It uses seasonal and organic beets, parsnips, carrots, and rutabaga.

Mission Taqueria is the latest project from the R&R taqueria team. Give the mahi mahi tacos a try.

District Taco just added a new location to its offerings — this one is in Dupont Circle. Give their breakfast taco a try.