Question: How are soft tacos made?
About the article "Taco", section "Soft-shell tacos".

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Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming.
More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains.
In this context, "soft tacos" are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.
There are many traditional varieties of tacos:  Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: "carne asada tacos"; tacos de tripita ("tripe tacos"), grilled until crisp; and, "chorizo asado" (traditional Spanish style sausage).
Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
Also prepared on the grill is a sandwiched taco called "mulita" ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese.
""Mulita"" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas.
Tacos may also be served with salsa.
Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow.
These include: "Cabeza", a serving of the muscles of the head; "Sesos" ("brains"); "Lengua" ("tongue"); "Cachete" ("cheeks"); "Trompa" ("lips"); and, "Ojo" ("eye").
Tortillas for these tacos are warmed on the same steaming plate for a different consistency.
These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.
Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer.
Meats for these types of tacos typically include: "Tripa" ("tripe", usually from a pig instead of a cow); "Suadero" (tender beef cuts), "Carnitas" and "Buche" (Literally, ""crop"", as in "bird's crop"; here, it is fried pig's esophagus.)
Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth.
The covering keeps the tacos warm and traps steam ("sweat") which softens them.
Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.
Tacos dorados (fried tacos, literally, "golden tacos") called "flauta"s ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or "barbacoa", rolled into an elongated cylinder and deep-fried until crisp.
They are sometimes cooked in a microwave oven or broiled.
Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington.
In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.
Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico.
Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions. 
Indian tacos, sometimes known as "Navajo tacos" but served in various parts of the American West and Midwest, are made using frybread instead of tortillas.
They are commonly served at pow-wows, festivals, and other gatherings. 
In Spanish- and Portuguese-speaking countries, the close cognate "tripas" tends to denote small intestines rather than stomach lining.
Dishes of this sort include: "Tacos de tripa" — Mexican tacos filled with soft or crunchy fried small intestines  
Barburrito offers burritos, burrito bowls (the filling of the burrito, without the wrap), tacos, and nachos covered in cheese sauce.
The fillings that are offered are chargrilled chicken, slow-cooked pork, spicy shredded beef, chargrilled steak, and flash fried vegetables.
Optional extras include guacamole, tortilla chips and salsa.
Each store sells soft drinks (with free refills), water, iced tea, and Mexican beers such as Corona.
All of Barburrito's ingredients are made on-site, with six deliveries to each store per week.