This, friends, is my vegetarian version of the taco: store-bought shells stuffed with thinly sliced cabbage and lots of grated cheddar or Monterey Jack cheese, topped with thick ’n’ chunky salsa or pico de gallo, and toasted for a minute or two.
This is definitely not taco the way it is made in Mexico. I could not care less. It’s delicioso. Looks a bit underfilled, but that’s from the cheese melting and settling. Think you can live with that?
Tip to carnivores: This is not the kind of “healthy” food you want to impress vegetarian pals with, unless you want to invite the astute observation that your taco is nothing more than corn chips with cheese and cabbage. Think about all the fart jokes it’ll inspire. You will literally be the butt of them.
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