Day 4
This morning I made an apple, brie, and honey number wrapped in a warm buttered flour tortilla that I recommend to everyone, even if you're not embarking on your own week-long taco adventure. It kept me full until lunch, too.
RHEANNA O'NEIL BELLOMO
Around 2 p.m. I took to the test kitchen to make black bean tacos with homemade guacamole and sharp cheddar cheese. They were so fresh and zesty thanks to a couple of lime slices and sprinkle of Himalayan salt. I'm honestly surprised I haven't gotten sick of tacos yet, especially on day four. But that's most likely because I haven't been overloading myself with traditional Mexican flavors at each and every meal.
RHEANNA O'NEIL BELLOMO
For dinner I cooked tofu for the first time, pan-frying it until the edges got crispy. On two corn tortillas I layered the tofu bits with mango salsa and fresh diced red pepper. Sadly, I got home late from a night out with friends and was so starving that I immediately wolfed these babies down. I don't have a single photo of the beauty that was this meal. And that really hurts my photography-loving soul.
Day 5
This morning I made my favorite breakfast of the week: salt and peppered scrambled eggs with cherry tomatoes, avocado slices, Cholula hot sauce (my favorite), and Mexican-blend shredded cheese. It was the ultimate wake-up taco. I'm still thinking about it to be honest.
RHEANNA O'NEIL BELLOMO
Adapting one of the book's recipes, I cooked up some baja-style fish tacos with fried halibut and a red cabbage slaw dressed with jalapeño, cumin, orange juice, and olive oil. These were so crisp and summery, my heart wanted a third but my stomach was not gonna have it. This was my first tinge of taco overload.
RHEANNA O'NEIL BELLOMO
While out to dinner at Blockheads, a fast-casual Mexican chain in New York, I ordered one tofu and one steak taco. (Yes, I know how contrary that sounds.) Instead of the heavy rice and beans, I asked for a side salad. Turns out, I couldn't even finish the two tacos not to mention the greens, which I barely touched. This was my turning point. But I knew I couldn't back down: I took small bites here and there, slowly chipping away at the soft-and-hard shell tacos in front of me. There was nothing wrong with them—the cotija was nice and crumbly, the roasted red pepper a bit sweet but still smoky. It was me. I had hit my maximum capacity.
RHEANNA O'NEIL BELLOMO
Day 6
At this point, I've eaten 24 tacos. I honestly didn't want to look at another taco. So I totally avoided the idea of breakfast and researched news stories for work instead. Then more procrastination ensued as I updated my so-called taco diary with last night's dinner as I headed to work.
At the office, I munched on Club crackers (non-taco snacks are allowed between meals) and wondered what I was going to do about lunch. Then my boss suggested we order pizza, or as she pitched it to me, "pizza tacos—just fold the slice in half!" Can't argue with that.
Key Takeaways
Though I can't say I finished strong (sorry, Mom), I still think this total taco diet was a success. From the first day I was inspired to make the most of the blank canvas that is the corn (or flour) tortilla. Over the course of the week, my meals spanned a wide spectrum of fruits and vegetables. I tried new preparations, mixed and matched ingredients, and thought outside of the taco box in terms of flavors, dressings, and toppings.
Of course this was a challenge, but it pushed me to experiment and learn new things. I got to cook tofu for the first time, practice knife skills like julienning and mincing, and make more conscious decisions about what exactly I was consuming every day.
GIPHY / TACO BELL
Plus, this assignment definitely sparked creativity in the kitchen. And, according to White, that's important not just for making nights in front of the stove more fun but for your overall health. "Variety is key not only for nutrients but to cut boredom," he says.
So if you feel like you're in a rut, this is the fad diet you need to jump on. Because it's essentially a vehicle for healthy eating—just take all your favorite foods and fold them into a tortilla. After all, tacos make everything better.
Reply With Quote