#Shell Mex

[ketovatrudiet]

Tex-Mex Tuna Salad

A delicious salsa/mayonnaise dressing is used to dress the tuna, olives, lettuce, green onions, and celery, which are then spooned into taco shells. A little cumin is also added for flavor. Add some sour cream, and you're ready to go.

[danieljbenson]

Tex-Mex Tuna Salad A delicious salsa/mayonnaise dressing is used to dress the tuna, olives, lettuce, green onions, and celery, which are then spooned into taco shells. A little cumin is also added for flavor. Add some sour cream, and you're ready to go. 1 teaspoon ground cumin, 1/2 cup sliced green onion, 12 medium taco shells, 1/2 head iceberg lettuce shredded, 1/2 cup sliced black olives, 2/3 cup salsa, 1/2 cup sliced celery, 1/2 cup sour cream, 2 cans tuna drained and flaked

[tenth-sentence]

On 2 February 1950 he agreed, after a telegraphic invitation from Perrin, to visit him at his London office in Shell-Mex House.

"Brighter than a Thousand Suns: A Personal History of the Atomic Scientists" - Robert Jungk, translated by James Cleugh

[novelnibbles]

How the Avengers (and Their Villains) Prefer Their Tacos

The Avengers might be Earth’s mightiest heroes, but even they need to eat—and what better comfort food than tacos? From high-tech toppings to questionable villainous choices, here’s how I think each Avenger (and some major Marvel villains) would order their tacos.

The Avengers' Taco Orders

Iron Man (Tony Stark): Wagyu Steak Tacos with Truffle Aioli

Tony Stark doesn’t do anything low-budget. His tacos are premium Wagyu beef, seared to perfection, topped with microgreens, truffle aioli, and a drizzle of gold leaf—because why not? He probably eats them in a custom taco holder designed by J.A.R.V.I.S.

Captain America (Steve Rogers): Classic American Hard-Shell Tacos

Steve keeps it simple—ground beef, lettuce, shredded cheese, and a dollop of sour cream in a hard shell. It reminds him of old-school diners and Fourth of July cookouts. He might hesitate to add salsa at first, but Sam convinces him to live a little.

Thor: Giant Viking-Style Meat Tacos with Extra Sauce

Thor wants quantity and power in his tacos. Think slow-roasted pork or lamb, dripping with mead-infused sauce, served in thick, handmade tortillas that can withstand his godly grip. He’ll eat at least a dozen and loudly demand more.

Hulk (Bruce Banner): Spicy Avocado and Black Bean Tacos

Bruce goes for something plant-based and high in protein—black beans, grilled peppers, and fresh avocado on a soft corn tortilla. He avoids anything too greasy (because, well, Hulk Smash). But if he *does* Hulk out, give him extra-large tacos with triple meat.

Black Widow (Natasha Romanoff): Spicy Shrimp Tacos with Cilantro-Lime Crema

Natasha has a refined palate and enjoys a bit of spice. Her tacos are loaded with grilled shrimp, mango salsa, and a drizzle of cilantro-lime crema. They’re delicious but deceptively lethal—kind of like her.

Hawkeye (Clint Barton): Gas Station Tacos with Questionable Hot Sauce

Let’s be real: Clint eats tacos from a gas station at 2 a.m. He loads them with every hot sauce available and regrets nothing. The tortillas might be falling apart, but he eats them anyway—sometimes while perched on a rooftop mid-mission.

Scarlet Witch (Wanda Maximoff): Eastern European-Inspired Tacos

Wanda gets creative with flavors from her childhood. Expect tacos filled with spiced lamb, pickled red onions, and a dollop of paprika-infused sour cream. A little unconventional, but they *will* put a spell on your taste buds.

Doctor Strange: Mystical Multiverse Tacos

Stephen Strange orders fusion tacos—maybe Korean bulgogi with kimchi slaw, or Indian-inspired tikka tacos. Every bite takes him on a journey through different dimensions of flavor. He eats them with surgical precision, never spilling a drop.

Spider-Man (Peter Parker): Classic NYC Street Tacos

Peter’s tacos are simple, affordable, and delicious—grilled chicken, diced onions, fresh cilantro, and a squeeze of lime. He grabs them from a street vendor between patrols, stuffing them into his mask at super-speed.

Black Panther (T’Challa): Wakandan-Spiced Beef Tacos

T’Challa’s tacos are seasoned with African spices—grilled beef or goat, topped with tangy slaw and a drizzle of piri-piri sauce. Vibranium-infused tortillas? Probably not, but you *know* Shuri has tried to make them.

Ant-Man (Scott Lang): Mini Tacos with Extra Cheese

Scott loves tiny tacos because *of course* he does. Think bite-sized tacos with extra cheese, crispy shells, and a lot of toppings. He probably steals extra from whatever fast food joint he gets them from.

Captain Marvel (Carol Danvers): Tex-Mex Tacos with a Side of Fries

Carol is all about no-fuss comfort food. She goes for cheesy Tex-Mex tacos with ground beef, queso, and a side of fries. If it’s messy and delicious, she’s happy. Also, she’s totally eating them in space.

Winter Soldier/White Wolf (Bucky Barnes): Barbacoa Tacos with Extra Heat

Bucky likes his tacos simple but intense—slow-cooked barbacoa, extra hot sauce, no fuss. He’s not big on fancy toppings, but if Sam sneaks pineapple into his taco, he’ll pretend not to like it (but secretly does).

Falcon (Sam Wilson): Southern-Style Fish Tacos

Sam loves Southern comfort food, so his tacos are crispy catfish with slaw, remoulade, and a little bit of heat. He probably argues with Bucky about whether tacos should have cheese (Sam says no).

Villains and Their Bizarre Taco Choices

Loki: Trickster Tacos That Change Flavors Mid-Bite

Loki’s tacos are unpredictable. One moment it’s steak and salsa, the next it’s peanut butter and jelly. He enchants them so you never know what you’re eating, just to mess with you.

Thanos: Perfectly Balanced Tacos (As All Things Should Be)

Thanos’s tacos are split perfectly down the middle—half steak, half chicken, equal parts salsa and guacamole. He eats them in total silence, contemplating the universe.

Ultron: Prefers Synthetic Food, Thinks Tacos Are Inefficient

Ultron doesn’t eat, but if he did, he’d judge tacos as inefficient food delivery systems. He’d probably vaporize a taco stand just for making a mess.

Red Skull: The Saddest, Most Flavorless Tacos

Red Skull’s tacos are plain boiled chicken on a tortilla. No seasoning. No sauce. Just pure suffering. Even Hydra agents pretend to enjoy them out of fear.

Hela: Bone-In Tacos (Yes, It’s Disturbing)

Hela likes her tacos “with bones,” which is a nightmare concept. Probably slow-cooked ribs without removing the bones, just to make things extra chaotic.

Green Goblin: Pumpkin Spice Tacos (Because He’s a Menace)

Norman Osborn would put pumpkin spice in his tacos and laugh maniacally about it. They’re probably served in neon green tortillas. Absolutely nobody asks for seconds.

Final Thoughts

No matter how you like your tacos, there’s an Avenger (or villain) out there who would probably eat them with you—unless you’re sharing with Loki, in which case good luck.

Who do you think has the best (or worst) taste in tacos? Let me know in the comments!

[vintage-london-images]

The Hotel Cecil.

The Hotel Cecil was a very grand hotel built between 1890 & 1896 and stood adjacent to the Thames Embankment and the Strand in London. It was named after Cecil House (also known as Salisbury House), a mansion belonging to the Cecil family, which once occupied the site in the 17th to the 18th century. The hotel was largely demolished in the early 1930's after the former owner went bankrupt and the site sold to pay of debts. Shell Mex House was built and still stands on the site.

Originally designed by architects Perry and Reed in a "Wrenaissance" style, the hotel was the largest in Europe when it opened, with more than 800 rooms.

The hotel was largely requisitioned by the government in World War I, and in 1917 the Air Board moved in and was the very first headquarters of the fledgling RAF which took up part of the hotel from 1918 to 1919.

Following the war the hotel was the base for the Palestine Arab delegation that arrived in London in August 1921. They spent almost a year at the hotel, with many of the negotiations proposing the terms of the British Mandate for Palestine taking part there. The president of the delegation was Musa Kazim al-Husseini, its secretary was Shibli al-Jamal, the other delegates were Tawfiq Hammad, Amin al-Tamimi, Ibrahim Shammas and Mu'in al-Madi; the assistant secretary was Dr Fu'ad Samad.

[rabbitcruiser]

National Crunchy Taco Day 

There’s nothing quite like a delicious crunchy taco to provide super-satisfying flavor for lunch or dinner.

Whether making crunchy tacos at home or grabbing up a few at a local restaurant or chain store, National Crunchy Taco Day is a delicious day that is worth celebrating!

History of National Crunchy Taco Day

The word ‘taco’ can trace its beginnings to the 18th century when workers in the silver mines in Mexico started using the name for little tortilla wrapped meats. This working class food was named after the ‘taquito’ of gunpowder wrapped in paper that the Mexican miners would use to blow up the rocks. The name migrated to the US as the taco developed its crunchy side.

While typically served at Mexican or Tex-Mex restaurants, the crunchy taco has decidedly American roots. In fact, in some Spanish-speaking communities, it is referred to as the “anglo taco”.

Tacos are traditionally served on soft corn tortillas in Mexico, but the crunchy fried shell is a more recent version of the food. The first written recipe for tacos written in English was included in a cookbook in 1914 and the recipe was written for tacos that were meant to be fried.

It wasn’t until the 1950s that the founder of Taco Bell helped make famous the idea of creating a fast way to make crunchy taco shells. Glen Bell had grown up in California where crispy tacos – soft tacos that were filled first and then fried – had become very popular. But the idea of frying the tacos into a U-shape prior to filling them was fairly new. So Mr. Bell decided to open a restaurant originally called Taco Tia, which then turned into Taco Bell.

National Crunchy Taco Day was founded particularly for those who really enjoy celebrating the delightful, tasty flavors of Tex-Mex foods. It’s a day to appreciate the simple things in life, like a little bit of spicy meat, some shredded cheese, lettuce, tomatoes and so much more.

But the most important thing to appreciate about National Crunchy Taco Day? Well, it’s the crunch, of course!

National Crunchy Taco Day Timeline

1890s First taco reference

The term ‘taco’ associated with miners in Mexico is first referenced in the late 19th century.

1914 Earliest known English-language taco recipe

As part of “California Mexican Spanish Cookbook”, this first taco recipe in English is published featuring a crunchy shell. 

1962 First Taco Bell opens

This restaurant, in Downey, California, will go on to become the largest chain of fast food taco joints in the world. 

1969 Old El Paso in supermarkets

Old El Paso becomes the first national brand to offer a full line of Mexican meals in supermarkets, urging the creation of a Mexican food section.

1986 Taco Bell expands to London

Sadly, Taco Bell can’t make a go of the crunchy taco this time around and closes in London by the mid-1990s.

How to Celebrate National Crunchy Taco Day

Paying heed to National Crunchy Taco Day is certainly no burden! It’s all a delightful way to celebrate this particular taco as well as all things Tex-Mex. Have fun celebrating the day with some of these ideas:

Enjoy Eating Crunchy Tacos

On National Crunchy Taco Day, an obvious – and probably even obligatory – choice is to make sure to eat some crunchy tacos for a meal, whether lunch or dinner, or even for a snack! Crunchy tacos bring a certain kind of delight with mouthwatering flavors and delicious toppings.

Choose a basic crunchy taco with simply meat and cheese, or add a few more toppings to make it even more tasty. Add shredded lettuce, chopped tomatoes and sour cream for a supreme version. Or get even more adventurous by adding other toppings such as grilled onions or chunks of avocado. And, of course, don’t forget to add a bit of spice by piling on the hot sauce!

Make Crunchy Tacos at Home

One thing that is really great about tacos is how simple they can be to make at home. But crunchy tacos also offer tons of opportunities for those who enjoy creating more complex flavors in the kitchen. Obviously, one of the most vital ingredients in making crunchy tacos at home is the need for crunchy taco shells. These can be easily sourced from a supermarket or Mexican grocery store and then heated in the oven at home. But they can also be made from scratch, for those who are feeling a bit more adventurous.

The next more important ingredient for making this dish in honor of National Crunchy Taco Day is the meat. Most people choose ground beef to serve inside of crunchy tacos, and it tastes best when it has been able to marinate in delicious seasonings for some time before serving.

While the meat is cooking, create a bar full of yummy options for topping crunchy tacos. Cheese, lettuce, tomatoes, salsa, sour cream, hot sauce, black beans, refried beans and guacamole are all items that people love to pile on top of their crunchy tacos. Choose a variety of options and let everyone make their own decisions about which topping options are their favorite!

Host a National Crunchy Taco Day Party

Tacos are a fun food to celebrate, and they’re especially easy for groups of people to pitch in. Set up a crunchy taco bar in the breakroom and work and have everyone bring a different topping. Or invite friends over to the house after work for a tasty taco bar at home. Plus, at home, it’s fun to be able to add some traditional Tex-Mex drinks such as pitchers of Margaritas, cold Coronas, or Jarritos for the kids.

While crunchy tacos are certainly the star of the show, it might also be good to add other elements to the party to get everyone in an even more festive mood. Decorate with a Tex-Mex theme and put on a playlist with traditional Mexican themed music, like from a Mariachi band. It might even be a fun idea to ask guests to dress up in a serape, sombrero, or some other nod to traditional dress south of the border, just to complete the occasion. For dessert, serve some churros, sopapillas or flan.

Get Creative with Crunchy Tacos

For those folks who tend to have crispy tacos on the regular, whether making them at home or ordering them at a restaurant, it might be fun to get a bit more creative with recipes in honor of National Crunchy Taco Day.

When making crunchy tacos at home, try out some of these ideas that can add a bit of flair for the occasion:

Crispy Tofu Tacos – fill crunchy shells with fried tofu and add toppings.

BBQ Crunchy Tacos – substitute regular ground beef with barbecue.

Potato Tacos – made with mashed potatoes, cheese, lettuce and sauce, this one is great for vegetarians.

Fried Avocado Tacos – just like the crispy tofu tacos, also for vegetarians!

National Crunchy Taco Day FAQs

Are Taco Bell crunchy tacos gluten free?

Although they are made with corn and no gluten, Taco Bell crunchy tacos are not made in a completely gluten free facility. 

Are crunchy tacos Mexican?

Crunchy tacos actually seem to have been created in the United States, likely by Mexican-Americans.

Do crunchy taco shells go bad?

While they probably won’t be bad for you, they can certainly get stale. 

What are crunchy taco shells made of?

Crunchy taco shells are made from limed corn flour, palm oil and salt.

How to make crunchy taco shells?

Crunchy taco shells can be made from corn tortillas that are either baked or deep fried.

Source

[euphorial-docx]

i need to know so badly what american culture means to you

i am happy you asked!

i don’t want to sound like an america stan— we definitely are The Worst in a lot of ways— but america is one of the most diverse countries in the world. and additionally every state, and every county within every state, is wildly diverse too.

i’ll try to somewhat organize my thoughts:

sports like football, baseball, cheerleading, volleyball, skateboarding, snowboarding, basketball. and obviously the culture surrounding sports that stems from those, namely football.

fashion like blue jeans, street wear style, motorcycle jackets, cowboy attire (which is generally all throughout north and south america), and the plethora of traditional native dress.

our school system in general has its own culture with prom, the dress codes, marching bands, bring your tractor to school day, spirit week.

music with jazz, blues, rock n roll, hip hop, country, surf, bluegrass, gospel, disco.

foods like soul food, tex-mex, cajun, american chinese. specific foods like chicago deep dish pizza, spaghetti and meatballs, hard shell tacos, s’mores, pbj, blt, coke and pepsi, and fry bread (y’all it’s so good. please try it when you have the chance.)

cultures like appalachian, western desert, creole, cajun, surf, skate, chicano, tejano, the numerous native cultures that are still very much alive, and so many more.

and then stuff like drive in theaters, regional accents and dialect, comic books, barbecues, tailgating, greek life, modern halloween, rodeo, county fairs, mardi gras, and pow wows.

a lot of american culture comes from our black and native populations, as well as from the immigrants that helped and continue to help make this country. we’re called the “melting pot” for a reason and that’s one of the things i do love about my country.

it’s always bugged me that so many people just write it all off as nothing— even people in america write it off. these influences aren’t nothing. there are rich cultures all across america; cultures that are from specific regions, cultures that are nationwide, and then cultures that north and south america share.

[fiftytwotwentythree]

Wellness Wednesday:

Picture Me Rollin'

We are officially 186 days into the year - Only 179 days remain - The Year, My Challenge, is half way complete.

I cannot see/feel the metaphorical light at the end of the tunnel, but I feel confident I will still travel ahead full steam.

In other news - I had a banger of a week. Lots of PTO from work, took 2 massive - but - highly needed day time naps (truly reset my brain), hung out with family and friends, some awesome fireworks and...

I saw Indiana Jones and The Dial of Destiny.

I've been waiting a long time and... I was not awed - but - I wasn't upset either. It was a okay flick with some nice moments - just not "Wow-wah-wee-wah!" moments. It's a movie that wasn't need, but I enjoyed because it removed some of the stank that was Kingdom of the Crystal Skull.

Lastly, I treated myself to (aka signed up for a free trial) Comixology Unlimited - in this last week I have been tearing into some comics. Never felt so satisfied.

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27th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

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Stats from June:

Food:

Salads: 21

Bags of Popcorn: 18

Oranges: 15

Leftover Meals: 6

Cans of Soup: 1

Take Out: 0

Candy/Sweets: 0

Workout:

Jumping Jacks: 6,000

Push-Ups: 3,000

Glute Bridges: 3,000

Assisted Push-Ups: 3,000

Reverse Leg Lifts: 1,500

Leg Kickbacks: 1,500

Sit-Ups: 1,500

Plank (mins): 75 mins

Squats: 0

Weight Loss:

Weightloss This Month: -10.8 lbs

Average Weightloss per Week: -2.7 lbs

Total Weightloss: -76.2 lbs

Entertainment:

Movies Watched: 12

Favorite from the Month:

Spider-Man: Across the Spider-verse

Hours of Television Watched: ~ 19 hours (The Bear; Clone High; Ink Master; Samurai Jack; The Righteous Gemstones; Crime Scene Kitchen)

Reading

Books:

Books Completed This Month: 0

Book Title(s) Completed This Month: -n/a-

Book Total for the Year: 2

Comics:

Comics Completed: 5

Trades Completed: 6

Comic/Trade Titles Completed:

Afterlife with Archie Vol. 1: Escape from Riverdale

Afterlife with Archie (Issues 6-10)

Spider-Man: Miles Morales Vol. 1 (2016-2018)

The Umbrella Academy Vol. 1: Apocalypse Suite

The Unbeatable Squirrel Girl Vol. 1: Squirrel Power (2015)

Doom Patrol (1987-1995) Vol. 1: Crawling from the Wreckage Vol. 1

Miles Morales: Ultimate Spider-Man Ultimate Collection Vol. 1: Ultimate Spider-Man Ultimate Collection Book 1

Magazine(s):

Magazine(s) Completed: 1

Magazine Titles:

Readers Digest July 2023

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Meal Tracker:

THURSDAY

Lunch:

(2) Hotdogs on Sweet Hawaiian Hotdog Buns

Large Plate of Buffalo Chicken Fries

- Nacho Cheese

- Sour Cream

(2) Glasses of Chocolate Milk

Snack:

(4) Bowls of Smartfood's White Cheddar Popcorn

(2) Handfuls of Sahale Pomegranate Vanilla Flavored Cashews Glazed Mix

(2) Handfuls of Sahale Pomegranate Flavored Pistachios Glazed Mix

Supper:

Chicken and Pepperjack Cheese on a Toasted Everything Bagel

FRIDAY

Lunch:

StarKist Deli Style Tuna with Pepperjack Cheese on a Croissant

Handful of Wonderful's Smokey BBQ Pistachios

Snack:

(4) Bowls of Smartfood's White Cheddar Popcorn

Supper:

StarKist Deli Style Tuna with Pepperjack Cheese on a Croissant

(2) Small Oranges

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

American Pasta Salad

(1) Glass of Chocolate Milk

Snack:

(2) Large Bowls of Wonderful's Shelled Salt & Pepper Pistachios

Supper:

(2) Johnsonville Chili Cheese Smoked Sausages on Hawaiian Buns

(2) Scoops of Macaroni Pea Salad

(2) Spring Pasta Salad

SUNDAY

Lunch:

Santa Fe Style Salad

Handful of Wonderful's Salt & Vinegar Pistachios

(1) Glass of Chocolate Milk

Snack:

Bag of Orville Redenbacher Ultimate Butter Popcorn

Supper:

Cesaer Salad

(2) Small Oranges

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Spinach Dijon Salad

Handful of Good & Gather's Tex Mex Trail Mix

Supper:

Chef Salad

(5) Slices of Smoked Pork Loin

(2) Scoops of Potato Salad

(1) Scoop of Spring Pasta Salad

(5) Cubes of Watermelon

(2) Small Oranges

TUESDAY

Lunch:

Chef Salad

(1) Small Orange

Snack:

(3) Cups of Smartfood's White Cheddar Popcorn

Supper:

Santa Fe Style Salad

(1) Small Orange

WEDNESDAY

Lunch:

(1) Johnsonville Chili Cheese Smoked Sausage on a Hotdog Bun

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

Bowl of Smartfood's White Cheddar Popcorn

Supper:

(8) Pieces of Rana's Chicken & Roasted Garlic Ravioli

- Prego Roasted Garlic Alfredo

- Black Pepper

- Crushed Red Pepper

(6) Rich Farm Mozzarella Sticks

- Michael Angelo's Marinara Sauce

(1) Glass of Chocolate Milk

(2) Small Oranges

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Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

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WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 6/29/2023: -3.0 lbs

Weight As of Noon, 7/05/2023: -1.0 lbs

Total Weight Loss: -77.2 lbs

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Closing Thoughts:

The Good:

Had a good time chilling with family and friends this week.

Also had some awesome R&R, which quelled my sleep hunger pains.

The Bad:

Although I caught up on some sleep - I feel like I headed down a rocky yet again.

The Ugly:

After the 4th July festivities I was truly hit with devastating cravings. Missed out on a lot of good looking food. My dread expanded thinking of Thanksgiving and Christmas that are yet to come.

[alishamarkes]

Taco Ranch Bites – Bold, Cheesy, Bite-Sized Party Favorites!

These Taco Ranch Bites are the perfect finger food for parties, game days, or quick snacks! Loaded with seasoned taco meat, creamy ranch flavor, and plenty of melty cheese in a crispy shell or biscuit cup, each bite is bursting with Tex-Mex goodness. Super easy to make and always a hit with kids and adults alike. Serve with salsa, sour cream, or guacamole for the ultimate crowd-pleasing appetizer!

Golden taco ranch bites topped with melted cheese and garnished with chopped green onions, served with a side of salsa and sour cream.

Read The Full Recipe : Click Here

[laparrillanashville]

One Bite of These Street Tacos and You’ll Cancel All Your Other Dinner Plans

There are tacos—and then there are La Parrilla tacos. If you've lived in Nashville long enough, you know we’re not short on dining spots. But hidden just off Elm Hill Pike is a neighborhood gem where the food doesn’t just fill you—it transports you. Welcome to La Parrilla Fresh Mexican Bar & Grill, where the street tacos are so authentic and crave-worthy, you’ll forget you’re in Tennessee and swear you’ve landed somewhere in the heart of Mexico.

Sound like an exaggeration? Not until you’ve had your first bite.

What’s So Special About a “Street Taco”?

If you think a taco is just a taco, think again. A street taco is a different kind of culinary art—one that’s rooted in centuries of Mexican tradition. Unlike the typical Tex-Mex versions with crispy shells and melted cheese, street tacos are smaller, simpler, and more honest.

At La Parrilla, we stick to tradition with soft corn tortillas—slightly toasted but still pliable—and fill them with succulent meats, fresh cilantro, diced onions, and a dash of lime. That’s it. No fillers. No fluff. Just flavor, freshness, and balance.

You won’t find pre-packaged ingredients here. Every taco is made to order, and every bite tells a story of tradition and care.

The Craft Behind Every Taco

Let’s break it down. What makes these tacos stand out?

1. The Tortilla

We start with fresh, house-warmed corn tortillas that are soft yet sturdy enough to hold all the savory goodness. No soggy mess, no breaking apart. Just a warm, slightly nutty wrap that supports the flavor without stealing the show.

2. The Fillings

You get to choose your protein—from marinated grilled chicken and tender carnitas to sizzling steak. Each one is seasoned and cooked with precision, ensuring tenderness and full-bodied flavor in every bite.

3. The Finishers

We top our tacos with chopped white onions, fresh cilantro, and a slice of lime on the side. It’s minimalist—but that’s where the magic is. It lets the ingredients shine without distractions.

Served alongside Charro Beans and avocado slices, it’s a plate that satisfies every craving without weighing you down.

The Secret Is in the Simplicity

You won’t find cheese or lettuce on our street tacos. Why? Because that’s not how they’re traditionally made—and trust us, you won’t miss it. Our focus is on rich, balanced flavors with every bite. It's not about loading your taco with toppings; it's about crafting a harmony of texture and taste that feels effortless but took years to perfect.

Customer Favorites: Tried and True Tacos

Our regulars come in knowing exactly what they want—and newcomers quickly turn into loyal fans. Some local favorites include:

Taco de Pollo Asado (Grilled Chicken) Marinated overnight and grilled to juicy perfection.

Taco de Carnitas (Slow-Cooked Pork) Tender, fall-apart pork that melts in your mouth with smoky depth.

Taco de Asada (Grilled Steak) Sliced thin, seasoned just right, and packed with flavor.

Each one comes as a pair, because let’s be honest—one taco just isn’t enough.

But Wait—There’s More Than Just Tacos

While our tacos are what bring people through the door, La Parrilla’s menu is full of handcrafted dishes that celebrate Mexican comfort food at its finest:

Guacamole de la Casa Hand-mashed avocados with diced tomatoes, onions, jalapeños, garlic, and lime juice. Creamy, chunky, and always fresh.

Elote Loco Whole grilled corn brushed with our house sauce, cotija cheese, and spices. It’s messy in the best way—and totally addictive.

Chimichangas A golden-fried burrito packed with your choice of filling and topped with sour cream, guac, and pico de gallo. Pair it with rice and beans for the full experience.

We believe food should be comforting, colorful, and fun—and every dish we serve is a reflection of that philosophy.

The Atmosphere? Casual, Colorful, and Full of Heart

At La Parrilla, we’re not trying to be fancy—we’re trying to be real. You’ll walk into a welcoming space with upbeat Latin music, smiling staff, and the unmistakable aroma of sizzling meat on the grill.

Whether you’re dining in with friends, grabbing takeout after a long day, or hosting a family night out, you’ll feel like part of the La Parrilla family the second you sit down.

Specials, Margaritas & Must-Try Moments

What’s a great taco without something to sip on? Our margaritas—on the rocks or frozen—are made with fresh lime juice and premium tequila. From classic lime to mango or strawberry, they’re the perfect companion to your taco feast.

And if you're a planner, keep an eye on our weekly specials and happy hours. We’re always rotating dishes, offering deals, and celebrating the flavors of Mexico in new and delicious ways.

Why Locals Keep Coming Back

Ask any of our regulars why they return week after week, and you’ll hear one word again and again: “consistency.” At La Parrilla, you’ll get:

Food that tastes just as amazing every time.

Warm, attentive service.

A relaxed, family-friendly vibe.

Dishes that are flavorful, filling, and priced right.

When you find a place that checks all those boxes, why go anywhere else?

Visit Us Today – And Bring Your Appetite

We’re open daily from 11 AM to 10 PM, ready to welcome you with open arms (and hot tacos). You can dine in, order online for pickup, or get it delivered straight to your doorstep.

👉 Visit us at laparrillatn.com to browse our menu, explore specials, or place your next order.

Located at: 2615 Elm Hill Pike, Nashville, TN 37214 📞 (615) 750-2625

Because Once You’ve Tasted These Tacos… You’ll Cancel All Your Other Dinner Plans

You’ve tried the rest—now come taste the best. Whether it’s Taco Tuesday or just a hungry Thursday, La Parrilla Fresh Mexican Bar & Grill is where your tastebuds want to be.

Authentic, affordable, unforgettable. See you soon.Bottom of Form

[vividlyfuturistichurricane]

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[takeabigbiteblog]

5 Tuna Salad Recipes That Bring the Heat (and the Flavor!)

From bold and spicy to cool and creamy, these tuna salad upgrades will absolutely blow your taste buds away. Whether you're craving tacos, wraps, rice bowls, or Mediterranean vibes—there's a flavor-packed recipe here for every craving. Each one serves four people, with easy prep and just the right amount of chill time to lock in that fresh zing.

1. Spicy Sriracha Tuna Salad Wraps — For the Sriracha Obsessives

Prep Time: 10 mins | Chill Time: 20 mins | Serves: 4

This one’s all about creamy heat with a punch of umami. Wrap it up in lettuce cups or tortillas for a fire-meets-fresh moment.

Ingredients (per batch):

1 can tuna (140g), drained

60g mayonnaise

15g Sriracha (adjust to taste)

5g soy sauce

1g garlic powder

1g smoked paprika

10g green onions, finely chopped

7g lime juice

2g sesame oil

Lettuce leaves or tortillas, for serving

Instructions:

In a medium bowl, combine tuna, mayo, Sriracha, soy sauce, garlic powder, smoked paprika, green onions, lime juice, and sesame oil.

Taste the mix—add more Sriracha if you’re a heat-seeker.

Chill for 20 minutes. Spoon into lettuce leaves or wrap in soft tortillas.

Viral Tip: Crank it up with crushed red pepper or fresh jalapeños if you’re feeling fearless.

2. Mexican-Style Spicy Tuna Salad — Big Tex-Mex Energy

Prep Time: 12 mins | Chill Time: 25 mins | Serves: 4

Taco night just got a protein-packed remix. This is tuna salad with a south-of-the-border soul—perfect for crunchy tostadas or scooping with tortilla chips.

Ingredients:

1 can tuna (140g), drained

50g Greek yogurt (or mayo)

5g lime juice

1g chili powder

1g ground cumin

5g hot sauce (Cholula, Tabasco, or your fave)

10g finely chopped jalapeño

20g red onion, diced

10g fresh cilantro, chopped

60g mashed avocado (optional but divine)

Taco shells, tostadas, or chips for serving

Instructions:

Mix tuna, yogurt, lime juice, chili powder, cumin, hot sauce, jalapeño, onion, and cilantro in a bowl.

Fold in avocado for that creamy finish.

Chill for 25 minutes before piling into taco shells or scooping with chips.

Viral Tip: Add mango chunks for a wild, sweet heat contrast—it works so well.

3. Korean Gochujang Tuna Rice Bowl — Bold, Sticky, Spicy Goodness

Prep Time: 10 mins | Chill Time: 15 mins | Serves: 4

Savory, spicy, and loaded with umami—the Gochujang tuna bowl is an explosion of Korean-inspired flavor served hot or cold over rice.

Ingredients:

1 can tuna (140g), drained

15g Gochujang (Korean chili paste)

30g mayonnaise

5g sesame oil

5g soy sauce

3g honey

1g garlic powder

3g rice vinegar

10g green onions, chopped

Cooked rice (about 600g total)

Garnishes: sesame seeds, shredded nori

Instructions:

In a bowl, mix tuna with Gochujang, mayo, sesame oil, soy sauce, honey, garlic powder, vinegar, and green onions.

Taste and adjust for sweetness or spice

Chill briefly (15 mins), then spoon over warm rice. Top with sesame seeds and nori strips.

Viral Tip: Add a fried egg to the top and it basically becomes bibimbap, but make it tuna.

4. Mediterranean Tuna & Feta Salad — Bright, Fresh, and Briny

Prep Time: 12 mins | Chill Time: 30 mins | Serves: 4

For anyone who dreams of seaside lunches in Santorini—this is the tuna salad you’ve been waiting for.

Ingredients:

1 can tuna (140g), drained

60g feta cheese, crumbled

100g cherry tomatoes, halved

30g red onion, diced

40g Kalamata olives, sliced

15g olive oil

10g lemon juice

1g dried oregano

1g ground black pepper

10g fresh parsley, chopped

Instructions:

Toss all ingredients in a bowl until well combined.

Chill for 30 minutes to let the flavors mingle.

Serve over greens, stuffed into pita bread, or on a crusty baguette.

Viral Tip: Swap the feta for creamy goat cheese and prepare to ascend.

5. Fiery Buffalo Tuna Salad — Like Wings, But Better

Prep Time: 10 mins | Chill Time: 20 mins | Serves: 4

Channel your inner sports fan and dip into this bold, tangy, and spicy take on Buffalo chicken—without the chicken.

Ingredients:

1 can tuna (140g), drained

50g Greek yogurt (or mayo)

15g hot sauce (Frank’s RedHot or similar)

1g garlic powder

1g smoked paprika

2g Worcestershire sauce

10g celery, finely chopped

10g green onions, chopped

10g blue cheese crumbles (optional but highly encouraged)

Instructions:

Mix tuna with yogurt, hot sauce, garlic powder, paprika, Worcestershire, celery, and green onions.

Fold in blue cheese if you’re team tang.

Chill for 20 minutes. Serve in sandwiches, on crackers, or with celery sticks.

Viral Tip: Drizzle with ranch or more hot sauce for that next-level Buffalo blast.

Which One Are You Making First?

If your meals have felt boring lately, one of these spicy, viral-ready tuna salads will absolutely change your lunch game. Whether you’re here for the heat or craving something fresh and creamy, there’s no wrong answer—just big flavor.

Let me know which one you’re trying first, and don’t forget to snap a pic. These salads were made for your feed.

[thecosmicsailor]

Ok I'll bite who's your west of loathing oc

YAYYYY ok so basically there's three of them, and they're triplets-- one for each class in the game. They all set out from home together and take on fake names for protagonizin' in the west. However, over the course of their journeys, they each undergo a different kind of fucking up their lives.

Ruby Richter (Jean) is a cow puncher with a short temper, though she does tend to ask questions first and punch later (even if her tolerance for how many questions are asked before that is pretty low). She's pardners with Gary the goblin, who is probably responsible for single-handedly reducing the number of goblins punched in the west by about 50%. Ruby doesn't have much care for her own health, which is how she ends up cowrrupted from not paying attention to the Horrible Feeling eating cow meat gives her. She's got real bad emotions about the infernal blood running through her.

Hawk Foss (Avery) is a snake oiler who thinks he's a whole lot more hot shit than he really is. He's overconfident and overambitious, which gets him in a lot of Situations, but he's quick at improvising through a combination of genuine wit and uh. Compulsive lying. But hey, everything's worked out for him so far, so it's all fine, right? Surely nothing can go wrong if he just keeps up the lies. His pardner is Doc Alice, who puts up with him because he gets good work done and does seem to be genuinely interested in helping people (which he is-- it's just his methods aren't that great). Hawk also has an unfortunate habit of letting his curiosity turn into obsession, which is what happens practically the moment he meets the Perfessor and gets involved in the world of El Vibrato, practically letting the search to unravel its mysteries take over his life, all while he's still convinced he's completely normal.

Lychen Morrow (Mary) is a beanslinger who's definitely the one you would least expect to be protagonizin'. She's on the meeker side, and a bit sensitive, though she's eager to prove herself. She sets out from the farm wanting to help people with the magic and cookery she's been cultivating throughout her youth, both of which she is very good at. Her pardner is Susie Cochrane, who acts as defense for Lychen's glass cannon, and who Lychen has a pretty obvious puppy crush on. However, Lychen's goal of helping people is the good intention her road to hell is paved on-- it starts with a Nex-Mex book found at Fort Alldead and a lingering thought that maybe, with enough power, she could end all of the west's problems-- the undead, the bandits, the cows... maybe she could help everyone, with that magic. Poor Susie gets to be the one to watch her descend into sickness and apathy as those dark forces start taking up all of Lychen's life, until she's practically a shell of a person. Susie's still got a sliver of hope something could bring her back to reality, though...

These three are all real fucked up but they don't really run into each other enough in the west to notice it until the ball is already rolling for all of them. And poor Rufus, their little brother, is still back at home, relying on sparse letters written by unreliable narrators to know if his siblings will still be alive by the end of the year.

[recipemeats]

The Crispy Delight of Beef Chimichanga: A Tex-Mex Treasure

If you’re a fan of Tex-Mex cuisine, the beef chimichanga is a dish that demands attention. Imagine a golden, crispy tortilla cradling a hearty filling of seasoned beef, melted cheese, and savory beans, all topped with cool guacamole, tangy salsa, and a drizzle of crema. This deep-fried wonder is a symphony of textures and flavors—crunchy on the outside, tender and spicy within. But what exactly is a chimichanga, and why has it become a beloved staple? Let’s dive in.

A Brief History: Accident or Innovation?

The chimichanga’s origin is as flavorful as its ingredients. Popular lore credits Monica Flin, founder of Tucson’s El Charro Café, with its accidental creation in the 1950s when a burrito plunged into a fryer. Yet, others argue it hails from Sonora, Mexico, where street vendors experimented with fried foods. Regardless of its roots, the chimichanga found a home in Southwestern U.S. cuisine, evolving into the Tex-Mex icon we crave today.

Crafting the Perfect Beef Chimichanga

At its core, a beef chimichanga is a flour tortilla packed with seasoned ground beef, refried beans, rice, and cheese. The magic begins by browning the beef with spices like cumin, chili powder, and garlic. This mixture is then combined with beans and rice, rolled tightly into a burrito, and fried until blistered and golden. The result? A crunchy shell that gives way to a molten, savory interior. Traditionally, it’s garnished with fresh toppings like shredded lettuce, diced tomatoes, and a squeeze of lime, balancing richness with brightness.

Variations to Savor

While the classic beef version reigns supreme, chimichangas are wonderfully adaptable. Swap ground beef for shredded barbacoa or tinga for deeper flavor. Vegetarian? Load up with black beans, roasted veggies, and quinoa. Health-conscious? Opt for baking instead of frying—it still delivers a satisfying crunch. Regional twists abound, too: some add green chilies or cilantro-lime rice, while others smother it in enchilada sauce.

Why We Can’t Resist

The chimichanga’s allure lies in its contrasts—crispy yet tender, rich yet balanced. It’s a customizable canvas, perfect for tailoring to personal tastes. Plus, it’s ideal for feeding a crowd; pair it with Mexican rice, charro beans, or a zesty margarita for a fiesta-worthy meal.

Final Bite

The beef chimichanga is more than just a fried burrito—it’s a testament to culinary creativity. Whether you’re indulging at a local taqueria or attempting homemade versions, this dish promises satisfaction in every bite. So next time you crave Tex-Mex comfort, embrace the chimichanga. Your taste buds will thank you.

Craving more? Share your favorite chimichanga hacks or toppings in the comments—and don’t forget to fry, bake, or devour one soon! 🌯🔥

#BeefChimichanga #TexMexFood #MexicanCuisine #ComfortFood #EasyRecipes #FoodieFavorites #DeepFriedGoodness #HomemadeChimichanga #RecipeVariations #TexMexRecipes

[besuretocook-blog]

%%video_thumbnail%%Indulge in the savory flavors of our Chicken and Steak Fajitas recipe! In this video, we'll guide you through creating the perfect homemade Mexican fajitas, featuring succulent chicken and steak cooked to perfection with a medley of vibrant peppers and onions. Learn the art of marinating, grilling, and assembling these mouthwatering fajitas for a delightful culinary experience at home. Whether you're a seasoned chef or a cooking enthusiast, this easy-to-follow tutorial will have you savoring the taste of Tex-Mex goodness. Spice up your mealtime routine and hit play now! 🌮🥩 #ChickenSteakFajitas #MexicanFajitas #HomemadeTexMexIngredients: - Store-bought steak or fresh- Store-bought chicken or fresh-Package of any kind of Fajita mix- 1 of each Green bell pepper, Red Bell pepper- 1 Large White Onion- Any size shells (soft)Condiments:Sour Cream, Lemon, Lettuce, Onion, Salsa, Cheese, Subscribe now: https://bit.ly/33V7NWVStay With us: Facebook - https://www.facebook.com/besuretoook/Twitter - https://twitter.com/besuretocook_Instagram - https://www.instagram.com/besuretocookTicTok: @besuretocookWatch our other videos:Homemade Shrimp Penne Alfredo Recipe (Dish) :https://youtu.be/jBawZuHPDc4Homemade Crispy Fried Calamari Recipe : https://youtu.be/uIN3j5Cei_gThank you for watching this video, click the "SUBSCRIBE" button for stay connected with this channel. Subscription Link: https://bit.ly/33V7NWV Summer Madness by Roa Music | https://soundcloud.com/roa_music1031Music promoted by https://www.free-stock-music.comCreative Commons / Attribution 3.0 Unported License (CC BY 3.0)https://creativecommons.org/licenses/by/3.0/deed.en_USCheck out more recipes at Besuretocook.org! https://besuretocook.org/delicious-chicken-and-steak-fajitas-recipe-easy-homemade-mexican-fajitas-besuretocook-recipe/?feed_id=1521&_unique_id=67291624969d5 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[rabbitcruiser]

National Crunchy Taco Day 

There’s nothing quite like a delicious crunchy taco to provide super-satisfying flavor for lunch or dinner.

Whether making crunchy tacos at home or grabbing up a few at a local restaurant or chain store, National Crunchy Taco Day is a delicious day that is worth celebrating!

History of National Crunchy Taco Day

The word ‘taco’ can trace its beginnings to the 18th century when workers in the silver mines in Mexico started using the name for little tortilla wrapped meats. This working class food was named after the ‘taquito’ of gunpowder wrapped in paper that the Mexican miners would use to blow up the rocks. The name migrated to the US as the taco developed its crunchy side.

While typically served at Mexican or Tex-Mex restaurants, the crunchy taco has decidedly American roots. In fact, in some Spanish-speaking communities, it is referred to as the “anglo taco”.

Tacos are traditionally served on soft corn tortillas in Mexico, but the crunchy fried shell is a more recent version of the food. The first written recipe for tacos written in English was included in a cookbook in 1914 and the recipe was written for tacos that were meant to be fried.

It wasn’t until the 1950s that the founder of Taco Bell helped make famous the idea of creating a fast way to make crunchy taco shells. Glen Bell had grown up in California where crispy tacos – soft tacos that were filled first and then fried – had become very popular. But the idea of frying the tacos into a U-shape prior to filling them was fairly new. So Mr. Bell decided to open a restaurant originally called Taco Tia, which then turned into Taco Bell.

National Crunchy Taco Day was founded particularly for those who really enjoy celebrating the delightful, tasty flavors of Tex-Mex foods. It’s a day to appreciate the simple things in life, like a little bit of spicy meat, some shredded cheese, lettuce, tomatoes and so much more.

But the most important thing to appreciate about National Crunchy Taco Day? Well, it’s the crunch, of course!

National Crunchy Taco Day Timeline

1890s First taco reference

The term ‘taco’ associated with miners in Mexico is first referenced in the late 19th century.

1914 Earliest known English-language taco recipe

As part of “California Mexican Spanish Cookbook”, this first taco recipe in English is published featuring a crunchy shell. 

1962 First Taco Bell opens

This restaurant, in Downey, California, will go on to become the largest chain of fast food taco joints in the world. 

1969 Old El Paso in supermarkets

Old El Paso becomes the first national brand to offer a full line of Mexican meals in supermarkets, urging the creation of a Mexican food section.

1986 Taco Bell expands to London

Sadly, Taco Bell can’t make a go of the crunchy taco this time around and closes in London by the mid-1990s.

How to Celebrate National Crunchy Taco Day

Paying heed to National Crunchy Taco Day is certainly no burden! It’s all a delightful way to celebrate this particular taco as well as all things Tex-Mex. Have fun celebrating the day with some of these ideas:

Enjoy Eating Crunchy Tacos

On National Crunchy Taco Day, an obvious – and probably even obligatory – choice is to make sure to eat some crunchy tacos for a meal, whether lunch or dinner, or even for a snack! Crunchy tacos bring a certain kind of delight with mouthwatering flavors and delicious toppings.

Choose a basic crunchy taco with simply meat and cheese, or add a few more toppings to make it even more tasty. Add shredded lettuce, chopped tomatoes and sour cream for a supreme version. Or get even more adventurous by adding other toppings such as grilled onions or chunks of avocado. And, of course, don’t forget to add a bit of spice by piling on the hot sauce!

Make Crunchy Tacos at Home

One thing that is really great about tacos is how simple they can be to make at home. But crunchy tacos also offer tons of opportunities for those who enjoy creating more complex flavors in the kitchen. Obviously, one of the most vital ingredients in making crunchy tacos at home is the need for crunchy taco shells. These can be easily sourced from a supermarket or Mexican grocery store and then heated in the oven at home. But they can also be made from scratch, for those who are feeling a bit more adventurous.

The next more important ingredient for making this dish in honor of National Crunchy Taco Day is the meat. Most people choose ground beef to serve inside of crunchy tacos, and it tastes best when it has been able to marinate in delicious seasonings for some time before serving.

While the meat is cooking, create a bar full of yummy options for topping crunchy tacos. Cheese, lettuce, tomatoes, salsa, sour cream, hot sauce, black beans, refried beans and guacamole are all items that people love to pile on top of their crunchy tacos. Choose a variety of options and let everyone make their own decisions about which topping options are their favorite!

Host a National Crunchy Taco Day Party

Tacos are a fun food to celebrate, and they’re especially easy for groups of people to pitch in. Set up a crunchy taco bar in the breakroom and work and have everyone bring a different topping. Or invite friends over to the house after work for a tasty taco bar at home. Plus, at home, it’s fun to be able to add some traditional Tex-Mex drinks such as pitchers of Margaritas, cold Coronas, or Jarritos for the kids.

While crunchy tacos are certainly the star of the show, it might also be good to add other elements to the party to get everyone in an even more festive mood. Decorate with a Tex-Mex theme and put on a playlist with traditional Mexican themed music, like from a Mariachi band. It might even be a fun idea to ask guests to dress up in a serape, sombrero, or some other nod to traditional dress south of the border, just to complete the occasion. For dessert, serve some churros, sopapillas or flan.

Get Creative with Crunchy Tacos

For those folks who tend to have crispy tacos on the regular, whether making them at home or ordering them at a restaurant, it might be fun to get a bit more creative with recipes in honor of National Crunchy Taco Day.

When making crunchy tacos at home, try out some of these ideas that can add a bit of flair for the occasion:

Crispy Tofu Tacos – fill crunchy shells with fried tofu and add toppings.

BBQ Crunchy Tacos – substitute regular ground beef with barbecue.

Potato Tacos – made with mashed potatoes, cheese, lettuce and sauce, this one is great for vegetarians.

Fried Avocado Tacos – just like the crispy tofu tacos, also for vegetarians!

National Crunchy Taco Day FAQs

Are Taco Bell crunchy tacos gluten free?

Although they are made with corn and no gluten, Taco Bell crunchy tacos are not made in a completely gluten free facility. 

Are crunchy tacos Mexican?

Crunchy tacos actually seem to have been created in the United States, likely by Mexican-Americans.

Do crunchy taco shells go bad?

While they probably won’t be bad for you, they can certainly get stale. 

What are crunchy taco shells made of?

Crunchy taco shells are made from limed corn flour, palm oil and salt.

How to make crunchy taco shells?

Crunchy taco shells can be made from corn tortillas that are either baked or deep fried.

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