I have a lot of feelings around these tacos
Actually I have a lot of feelings about tacos in general. My family always had a taco night growing up (it was Wednesday. Go figure). We normally stuck to some ground turkey with lettuce and tomato deal. To this day, although I don't eat meat, I can say that my dad concocted the best spice blend known to men to flavor the taco meat. It was so good that I could eat it for days on top of tortillas chips. Scooped out of the fridge. Cold. Wait I actually still do that.
Somethings never change.
As I got older, I realized that tacos did not half to stick to that hard and fast rule of meat and cheese in a tortilla. As an aside, did you guys have your mind blown when your favorite foods at home could be massively different when made in other places? When I went to my friends' houses and realized that not everyone whipped their mashed potatoes to fluffy cloud consistency (technical term) or that not everyone made their pancakes with buckwheat flour, my mind was completely blown. Even salad seemed better at people's houses. My friend's mom in middle school would make this incredible Caesar salad. While everyone else ate pizza and pasta, I would go SO hard on that salad. We're talking four plates full and nothing else.
Maybe because it had about 2 cups of dressing on it... yeah that seems logical.
I feel that, as long as you have tortillas in your fridge, you can make anything into a taco. Actually even if you don't have tortillas, you could probably make anything into a taco. The key to some of my favorite tacos is all about the improv. As long as you don't put things together that might not really go together (M&Ms and garlic? anyone?), you've got yourself a pretty delicious feast. One of my favorite restaurants that I have gone to recently is Chaia in Georgetown (shoutout to all of my favorites in the district!). They specialize in tacos made from farm fresh and seasonal ingredients. And kids, I am OBSESSED. My favorite taco there was a winter squash taco with caramelized onions.
Like heaven in a tortilla.
Naturally, as I do not live in the District, I had to figure out a way to get my taco fix all the time. These babies are a spinoff of the tacos I love so much . With the squash, I added some black beans for protein (and frankly, because I cannot get enough beans). Feel free to top these with whatever you have around. But please don't skip out on the crema. I could drink this stuff through a straw. I suggest you do too (except if your spice tolerance is next to nil). You'll thank me later
Butternut Squash Black Bean Tacos with Chipotle Crema
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.