My husband has a curious passion for tacos. I think it all started back when we were in high school together, and Wednesdays were our favorite day because it was “Taco Taco Wednesday” (aka 2-for-1 tacos) down at the taco stands in downtown Ogden.
We would drive down together during lunchtime and we’d order our four tacos each—beef for me, carne asada for him. The gloriously greasy meat was taken right off the skillet and placed on these delicate little corn tortillas. Then we’d scoop out some pico de gallo with a plastic spoon, squeeze a little fresh lime juice, top with a bit of cilantro, and we were in complete and utter taco heaven.
On this one occasion, after returning from yet another sublime taco-taco outing, we were walking through the parking lot back to school, and Mitch said to me, “Katelyn?”
And I turned to him with teenage-Bambi eyes and said, “Yes…?”
“Um… you have onion on your neck.” And it was at that point that he fell madly and deeply in love with me (and tacos) and he knew he’d never let us go. At least, that’s how I tell it.
So that brings me to these tacos… these delicious, slightly spicy, sweet and tangy, smeared-with-lime-creaminess tacos. Needless to say, Mitch died over them. I found the original recipe at Foodess but ended up tweaking it a bit to my liking. The combination of flavors is wonderful, and the fact that they’re a healthy meal is always a plus.
And remember, a little onion on the neck never hurt anybody. Or something like that.