I have a weakness for tacos. Beef, pork, chicken, vegetables, and, most especially, fish tacos. I used to think I was a burrito girl, but, eventually, I had to be honest with myself: tacos won my heart way back when I was too young to realize I had a heart to give to food.
Back then, I was seduced by tacos from Taco Bell; it wasn’t long before I realized those were, pardon the pun, thin shells of tacos. Maybe Taco Bell’s recipes have improved since then, but I haven’t been back. Mostly because I’ve discovered tacos that make me crave them, time and again.
Generally, tacos are a safe gluten-free food to order in restaurants. Yes, you need to verify the corn tortillas — which also can be used to make awesome quesadillas — are made from corn only. While this is the norm, it seems the “artisanal” tortillas sometimes have wheat flour. Which makes absolutely no sense to this California girl. You want a wheat tortilla? There are plenty to be had! Continue reading “Tacos, Tacos, Tacos”