I love tacos. Like really love them. Like I’d maybe consider marrying them.
And while I’m not quite ready to say I love tacos more than pizza at this exact moment, I’m sure there are times when such a proclamation might be made.
I love the crispy shells. The soft shells. The spiced ground beef. Tacos with cilantro lime marinated chicken. Shrimp tacos with fruit salsa. The taco truck tacos. The overpriced restaurant tacos. The Taco Bell tacos. Tacos in foil. Tacos on plates. Tacos with sides of beans and rice. Tacos with sides of lime wedges and cabbage. Tacos with salsa. Tacos with sour cream. Tacos with avocado. Tacos in my mouth.
I am an equal-opportunity taco eater and lover.
But you see the thing is… tacos… well much like pizza… I can’t exactly justify eating them on the regular. Because according to my hips, they’re not the healthiest thing in the world. And according to Shakira, “Hips Don’t Lie.” Jerks.
Although just a few months ago I was visiting my lovely friend Paloma, who is also an avid lover of tacos, and her wonderful Momma introduced me to a whole new world of tacos.
And before you tsk, tsk, tsk… I should forewarn you there is no taco shell involved and the dressing isn’t creamy.
These are basically a deconstructed taco and can be as healthy or unhealthy for that matter, as you want them to be. And since I’m getting all fixed to get married and stuff, this recipe errs on the side of healthy.
Sweets and I throw this easy dinner together probably once a week. It’s become one of our favorite go-to quick and easy dinners. It’s also the perfect thing to make when we have friends over for din-din. I can think of at least three pals who’ve enjoyed this particular meal at Casa de Krajewski-Sharpe.
A few of those dinner guests have actually reported checking S&K for the recipe… and I’ve failed them! And failed you! But not for long! I’m redeeming myself right NOW!