They're so freaking good.
There’s a watermark on my Texas driver’s license that, when held up to the light, reads quite clearly: THIS LADY EATS BEEF. A smiling cow face flashes and winks at you. The point is, I eat meat. I love tacos. I cook a lot of meaty tacos.
But I’ve got nothing against vegetarians. Some of them are even my friends! And I try to eat pretty "green" most of the week so as not to encourage too many cow fart ozone blasts on my behalf. Luckily, there’s a wide world of vegetarian tacos out there, which is great! However, none of them are even half as good as this recipe forThank you, chefWe publish a handful of recipes from chefs throughout the year, but not as many as we used to. They can be...a challenge.
But this recipe is so much more than the sum of its parts. It's a creamy, nutty, spicy, tangy, hearty, just-as-craveable-as-meat taco. It has a feeling of lightness, because of the lack of meat and the color green, but it’s also incredibly filling from the rich peanut butter and avocado. You will feel full. You will feel innovative. You will make it again and again.
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