You shouldn’t visit Machu Picchu and think, “It’s pretty good for a place that doesn’t have a mall.”
Lazy Sunday afternoons spent reading Down and Out in Paris and London while gently swaying in a hammock aren’t known as That Day I Didn’t Go To A Rock Show.
Unfortunately for us all, we tend to filter everything though a check list of our own normality, fact checked by what we’re used to. Food shouldn’t be though of by what isn’t in it, but by what is. Vegan food shouldn’t be thought of meatless food, but food that celebrates produce.
Even though I am a meat-loving bacon-devotee, I love the challenge that produce celebrating food presents. Because I never want to serve food that’s described as “good for [vegan, parve, gluten free, healthy, etc.]” I want it to be damn awesome regardless of what’s put in or left out. These tacos were every bit the shockingly fantastic bites that I wanted them to be. It just so happens that I didn’t need any meat or dairy to accomplish this feat.
I can’t take all the credit, you could beer batter anything and wrap it in a beer corn tortilla and you pretty much have winner on your hands.
For the love of God, make your own tortillas. Once you realize that corn tortillas take about 5 minutes and three ingredients to make, not to mention taste a thousand times better than store bought (plus cost only pennies), you’ll never go back. I use this tortilla press and this griddle (I also use the griddle to make 8 pancakes at a time). I make tortillas at least once a week (affiliate links)