Ephemeron

30 Days of…
Day 24 — Whatever tickles your fancy

The Chicken Chimichangas at Isisdro’s Taco Shop in Marina are so good!

Isisdro's Chicken Chimichanga

Popularity: 4% [?]

If you like fishsticks, you’ll probably like these. You’re probably also a gay fish.

Popularity: 5% [?]

Baja Cantina
7166 Carmel Valley Rd
Carmel, CA 93923
831-625-2252

Pomerita and Midori Margarita:

Halibut Tacos:

Coffee:

Churros:

Ice Cream:

Lava Cake:

Popularity: 3% [?]

My sis-in-law took Maddie and me out to lunch at the Prado restaurant at Balboa Park in San Diego.

The Prado at Balboa Park

They brought us Flat Bread and Chipotle Hummus to start.

For an appetizer, we had a delicious Seared Kobe Beef Sushi Roll.

Then some Sangrías.

And some DIY Fish Tacos.

Popularity: 1% [?]

“Vegetarian Tacos even meat-eaters will love!”

Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco

Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!

* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti’s Sour Supreme: www.tofutti.com/soursupreme.0.asp

Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0

Popularity: 9% [?]