

There was one day though, in September, when it got ridiculously hot for a few days and I went to the beach. It was the tail end of the summer season, but there was a cute little taco shack that still had a line out the door. They grew their own fruits and vegetables in a lot across the street. It was sooo good.

Since beach season is over, I decided to use the few days of warm weather as an excuse to serve tacos inspired by the little shack at the beach. And even though it’s fall, most of the ingredients are still available at the farmers market, and the freshness of it all makes this pack a total flavor punch!



This dinner is unbelievably quick – there’s no almost no prep (and if you quick soak that cashews, there is NO prep at all). If you like your soft tacos warm don’t make the initial mistake I did and heat them in the oven – they don’t get crispy, they get chewy and unpleasant. Just give them a quick warm up in the microwave. Make sure the very last thing you do for prep is to fry the tofu – they lose heat quickly and they are just so tasty and crispy when warm.

Happy Eating and don’t forget to Like us on Facebook and Follow us on Twitter!