One to Nothin'

Let’s give ’em something to taco ’bout

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Before I get into this post, I need you to know that I have literally eaten tacos for every single meal since Sunday, and I’m still not sick of them. I think that makes me an actual official Californian. We love our tacos on the West coast–I even dress my dog up as one (and I’m pretty sure I need this shirt, but I digress).

I also ate my fair share of incredible tacos in Austin, and Mexico is on my list of travel destinations, so get ready to hear me rave about that in the near future. But for now, let’s talk about these beauties.

The La Victoria brand is celebrating its 100th anniversary, so they’re throwing rad foodie events all over the country. Last week they had Chef Gustavo Romero create duck confit tacos with jicama, avocado mousse and orange-cherry salsa in San Francisco. Unfortunately I wasn’t there to experience it myself, but the photos make my mouth water (if you live in Portland, be sure to check out the event coming to you on July 13 at the Pioneer Courthouse Square). So in lieu of eating a famous chef’s famous duck, I used my own West Coast vibez to create these taco creations. 
Since I decided to go pescetarian for June (…I love a challenge, and I’m definitely finding myself making better, lighter and more thoughtful decisions because of it), I went with shrimp and fried cod tacos made with La Victoria diced green chiles and topped with La Victoria Cilantro Salsa. These were probably the most elaborate tacos I’ve ever made–tartar sauce made from scratch and homemade “frying flour” assembled with oregano, salt, chile powder and pepper. We even topped them with crumbled goat feta (lactose-free!) and plain Greek yogurt (aka lactose-free sour cream). 

Then I completely stuffed my face, and it was glorious. I feel a full-on vegetarian month coming on soon, and this recipe for roasted cauliflower steaks with verde chimichurri looks BOMB.

Please tell me, what are the best tacos you’ve ever had? When? Where? And how do I get some? 

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