Guacamole, crunchy cabbage and radishes, sweet roasted corn, chipotle lime tempeh strips and a creamy garlic sauce layer up in corn tortillas to make a drool-worthy taco.
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Good morning breakfast tacos! If there's anything that reflects the roots of my childhood cuisine, it's tacos and chili. These tacos are a good reminder that it's the simple ingredient combos, like yogurt and salsa with eggs and tortilla, that make quick weekday meals all the happier.
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This is a Central American staple dish. It shows up in slightly different variations throughout the region. The Blue Zones research revealed that a diet of corn, beans, and squash was primary nourishment for centenarians living in Costa Rica's Nicoya Peninsula. Elsewhere you might find squash swapped out for soft, sweetly fried plantains, or the addition of rice, guacamole, and pico de gallo in Mexico. But there will almost always be beans and tortillas.
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How do I begin to explain my joy of tacos, something so part of me, such a fundamental element of the flavors of my childhood? If you're a long-time follower you already know that Mexican flavors are my ultimate comfort food.
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