Cinco de Mayo Tacos!
Larger view here. Man, what a weekend. Haha. After dropping off the car @ the local car dealership for some repairs, I figured we could eat something tasty in celebration for… the initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862 (via Wiki) – better known as Cinco de Mayo.
I followed the simple recipe for Shredded Chicken from the New York Times and made myself some pico de gallo – diced onions, tomato, green onion, lime juice, and cilantro along with some guacamole – finely diced onions, ripe avocado, a healthy pinch of Kosher salt, lime juice and cilantro to make some supporting “accoutrements” for the tacos. As for the corn tortillas, I wrapped them in some foil and put them in a 300 degree oven until heated through. I also found some really pretty local radishes for sale and cut those up too. Thanks local Seattle farmer guy!
I also had some flour tortillas so I assembled a taco with that, but… no dice. Corn tortillas are the way to go! I’ve read that you can turn flour tortillas into Chinese chive cakes, but that’s for later in the week. For now, save ‘em for your quesadillas. Hee hee.
YAY Tacos! 
~Spec
