The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.
Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.
While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.
Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.
