We went through this weirdly intense taco phase a few weeks ago where we ate them almost every day. (We made breakfast tacos with leftover migas, even). What a glorious week that was. And even though I live only a five minute bike ride away from one of the best taco trucks in Portland, I prefer to stay at home and figure it out for myself.
Remember this lamb liver? We used the second liver for lunch tacos the following day. This time, we marinated diced liver in a can of chipotles in adobo — super smoky and spicy — before being fried in a pan until extra crispy. We made one other taco filling: a delicious mixture of stewed Asiago cheese, fresh corn, diced poblanos, and cubes of garden-fresh zucchini. It was a little like spicy Mexican creamed corn, if that’s a thing? All tacos were supplemented with plenty of add-ons: diced red onion, shredded red cabbage, minced cilantro, spears of avocado, squeezes of lime, and plenty of hot sauce.
(Also: remember this? “Do you know what I love about tacos? Everything.”)