So it’s not the most appetizing picture, but let me assure you that the Black Bean, Zucchini, & Olive Tacos (page 131) with Garlic-Lemon Yogurt (page 132) were super good. I didn’t really think that zucchini was such a great option for something like this, but it ended up working really well. Also, using the jalapeños here is what turned me on to using them in all our other Mexican food, as it gives a really nice kick. The kalamata olives also gave it an interesting flavor, though I don’t think they were entirely necessary. And as the picture shows, we used flour instead of corn tortillas, but I think either is fine.
Made: January 9, 2013
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