“I have no desire to do [things] like pollo verde or carne asada—those voices are already out there,” chef Michael Scelfo proclaims. Instead, when the Alden & Harlow chef-owner opens his Central Square taqueria this spring, he’ll take a different approach. Naco will have a sprawling patio that seats about 100; its creative tortas and tacos will be offered from a truck connected to the building; and the bar will serve a slew of specialty micheladas. As for the tacos: “We’ll have all kinds of stuff—lamb, beef, pork, and chicken—but not at all what you’re expecting,” Scelfo says. Translation?  Crunchy, whole-fried smelts with salted cabbage, avocado, and tomatillo crema, and  torched avocado topped with smoked-almond salsa and cilantro aioli. Naturally, the ingredients are piled up on house-made tortillas.
297 Massachusetts Ave., Cambridge, nacocentral.com.
Loco Taqueria & Oyster Bar
From the team behind Southie hot spot Lincoln Tavern & Restaurant comes Loco, a taqueria and oyster bar that opened across the street in January. Chef de cuisine Tim Chatigny says that team-spitballing led to offbeat combos like the  shaved pork taco, which is augmented by harissa aioli, pickled green tomatoes, and bacon-habanero relish. Others, though, were no-brainers for the hybrid shop—like the  fried oyster taco, which layers crunchy cornstarch-dredged Island Creeks with smoky charred scallions, a vinegary curtido slaw, house pickles, and a sriracha-lime aioli. “Those acid flavors really help the oysters come through, and that taco itself has a lot of New England flair,” Chatigny points out.
412 W. Broadway, Boston, 617-917-5626, locosouthboston.com.
Lone Star Taco Bar Cambridge
Long an Allston destination for street-style Tex-Mex, Lone Star will leap across the Charles to Cambridge this month, bringing its popular menu plus a more-extensive bar program and a few brand-new items (hello, bacon-wrapped Sonoran hot dogs). “We’re planning to do a lot more specials and seasonal stuff,” chef Rian Wyllie says. “I’ve been messing around with different styles of chorizo, like chorizo verde and a Oaxacan style.” The New Deal Fish Market right across the street, meanwhile, will provide plenty of inspiration. Expect the Allston classics:  beer-battered white fish matched with mango-habanero aioli and pickled cabbage, and  beef brisket barbacoa, which is marinated with chilies and beer before it lands in a house-made tortilla with avocado crema, pickled red onion, and cotija cheese.
635 Cambridge St., Cambridge, lonestar-boston.com.
Plus! New Tacos from Not-New Restaurants
La Brasa: Lunchtime introduces two tacos: brisket with charred red onion and pickles; and mushroom “chorizo” with pickled peppers.
124 Broadway, Somerville, 617-764-1412, labrasasomerville.com.
Olé: Of the many new tacos to land at this Cambridge spot, the must-try is a pileup of pork belly, scallions, and jicama, with chipotle aioli and a touch of fish sauce.
11 Springfield St., Cambridge, 617-492-4495, olerestaurantgroup.com.