“I just love the deep, spicy taste of sticky glazed pork,” Simmons writes in an email. Top the taco with avocado, thinly sliced radishes, and a shredded jicama and carrot slaw dressed with chopped cilantro and lime juice.
CALIFORNIA VEGETARIAN TACOS
Well, duh! No taco lineup is complete without a recipe from California, the entry point of so much of the country’s Mexican culture.
Santa Barbara-based food and garden blogger Valerie Rice (Eat Drink Garden) uses lentils as the base for her taco, simmering them with tomato, garlic, red pepper, and a dash each of cumin and smoked paprika. The lentils get packaged in a soft corn tortilla and topped with items such as roasted tomatillo salsa and guacamole.
“My first go-round with these I wasn’t sure how it would go over with my meat-loving husband and sometimes picky daughters,” Rice wrote in an email. “But they were a total hit and now are part of our dinnertime rotation.”