> The history of tacos.
 
 
12 INGREDIENTS TO ADD TO YOUR SUMMER TACOS 

1. Basil. While it’s available year-round, fresh basil in a Caprese salad is the aroma of summer. Add some shredded basil to the taco or mix chopped basil into the salsa. If you’re near a farmers market, pick up different varieties: lemon basil, opal (purple) basil, etc.

2. Beans. Add beans and/or grilled tofu to a vegetarian taco. Use black beans, or think outside the conventional box of beans.

3. Chives. For a subtle onion flavor, consider some chopped chives. We often add chopped red onion; but in the hot weather, chives are a lighter alternative.

4. Corn. Use fresh corn kernels as a topping. You don’t need to cook them. Or, make corn salsa.

5. Eggplant. While not the most obvious addition to a taco, it makes a delicious vegetarian taco and also pairs well with chicken and fish. Grill it and add it. For a vegetarian taco, combine it with summer squash and beans.

6. Fish. Most Tex-Mex restaurants use frozen tilapia, a lower-cost fish (better restos use mahi-mahi). After you fry it and add the garnishes, who notices? We notice! During the summer, better fish are available in larger quantities; thus the price goes down. Treat yourself to black sea bass or striped bass, grouper, hake, mahi-mahi, or red snapper (if you like strong fish flavors, we recommend bluefish, usually a bargain). Enjoy the fresh fish flavor with grilled—not battered and fried—fish.

7. Jalapeños. Pickle your own: Slice them and add to a jar with brining liquid to cover (one part white vinegar, one part water, and a big pinch each of salt and sugar). Add garlic or other spices or aromatics (e.g. diced onion). Then cap the jar, shake to blend, and keep in the fridge.

8. Mango and pineapple. Dice and use them as a sweet contrast. We like mango as is, and the pineapple grilled.

9. Radishes. This spicy veg adds crunch to the taco. Check farmers markets for heirloom varieties.

10. Summer squash. Zucchini and yellow squash, also available year-round, are at their best in the summer. Chop them raw, add grilled zucchini to chicken and fish tacos, and make squash salsa.

11. Tomatillos. These green orbs—not related to tomatoes—are the base of salsa verde. You can add them raw, sliced, to the taco, or make your own salsa verde. Simply husk the tomatillos, give them a light char on the grill or under the broiler, and toss them into a food processor with cilantro, sliced jalapeños, salt, and lime juice.

12. Tomatoes. They’re at their best and least expensive in summer. Treat yourself to heirloom tomatoes. Diced or sliced, they make a big difference over the bland plum tomatoes used year-round.
 
 
These ingredients will make better Taco Tuesdays, for sure!

Tonight we’re having black bean, grilled zucchini and corn tacos. How about you?