Every Day is Taco Day in Texas

#tacotuesday #cheftudiefrankjohnson

This is a guest post from Chef Tudi Frank-Johnson, who is an amazing teacher and chef.

Taco Tuesday!

Where did that even come from? I grew up in San Antonio, Texas so every day could be Taco Day. Actually, in our house, it was Wednesdays. My mom made her signature ground beef stuffed in salty, pan-fried corn tortilla shells. She would ask each of us how many we wanted and she’d fill your plate with 2, 5, or even 8. These were always topped very simply with diced tomatoes, shredded iceberg lettuce, and the JUICE from Trappey’s Torrido hot peppers. In Texas, we always had Breakfast Tacos-fat handmade flour tortillas filled with beans, cheese, eggs, pico de gallo, chorizo, ham, bacon, brisket-whatever you could imagine.

Times have changed. My husband had a recent bout with cancer and I too am a survivor. We made the decision to go meatless for our health. We are now Pescatarians, still enjoying fish and some dairy.

Taco Tuesday for us has evolved into many different variations of meat-free tacos. I have made taco “meat” filling from TVP*, Walnuts, Mushrooms, and Plant-Based Burger. I heavily spice these and they taste great. When I make these “meaty” fillings, I will step up the condiments to balance the flavors.