There's probably a recipe this time

Here's some stuff we ate:

A trio of hard shells from Pineda. They look the same, but they're steak,
bbq pork, and chicken with green sauce and potatoes. It's a great place.

Cuban tacos. Pork tenderloin, ham, swiss, pickles,
onions, and mustard. Baked in the oven.

Taqueria La Hacienda is 2legit2quit.

Buffalo chicken. I'm sure I've written the recipe here before. It is, in
my opinion, a fantastic way to fill a taco shell. Shred some chicken, stir in
some buffalo sauce, top with cheese and celery. Devour.

Okok, and here's one that I can give you a recipe for. This recipe is inspired by this one. To make me sound more cullinarily legitimate, we'll call it the Deconstructed Stuffed Zucchini Taco, or perhaps Unstuffed Zucchini Taco.

ingredients: 

1 lb chorizo

1/2 smallish onion, diced

1/2 cup spaghetti sauce

3 smallish zucchini (isn't it hard to find "small" vegetables in the midwest? The smallest I feel like I can ever expect to get is what other parts of the country might call "large." Wow...that may be the First Worldiest First World Problem ever.)

1/2 tomato, chopped

shredded cheddar cheese

feta cheese

8 tortillas, warmed.

Directions: 

Preheat oven to 425. Cut zucchini in half crosswise and then into sticks. Toss with olive oil, salt, and pepper (they aren't listed as ingredients because, as adults, I think we can all agree that olive oil, salt, and pepper can be assumed to be in every single recipe that is not desert.)

Roast zucchini on baking sheet for 10-15 minutes (I didn't 20-25 and ended up with mushy sticks, which was not was I was looking for. A little crunchy would certainly be better.)

Meanwhile, brown the chorizo and onion over medium high heat. when cooked through, add the spaghetti sauce, lower heat to medium, and cook for an additional 5 minutes, or until whatever side dish you're making is ready.

Also meanwhile, shred the cheddar, dice the tomato, and microwave the shells. I suggest wrapping them in a damp paper towel in the microwave, but whatever blows your skirt up is fine with me.

To assemble, stack a few sticks of zucchini and some chorizo mixture in a warmed tortilla. Sprinkle tomato and cheese. NOM.

Chorizo and zucchini tacos.

By the way, the Cuban tacos (along with a great number of other tacos I'll be making, phone photographing, Instagraming, Facebooking, Tweeting, explaining to the dog why she cannot have, and eventually eating (after I get up and go get the fork I forgot while I was in the kitchen) are recipes from this totally great book called 300 Best Taco Recipes, by Kelley Cleary Coffeen.  We got it as a gift, and it's turned out to be a totally fantastic resource. Everthing I've tried cooking out of it has been easy and tasty. The Steak Carnitas from the last blog post was a recipe from it, and they were something pretty special.

Here ends today's post.