I was looking forward to these tacos all week and after a pretty hectic day with no lunch to speak of, I got home and was starving! These were just what I needed, well that and a glass or 20 of wine (kidding, kidding). The salsa was amazing and instead of adding in hot sauce I put in a Serrano chili. I also served with some Monterrey Jack cheese because well, I needed some cheese.
What I always appreciate about Cooking Light is their Menu Suggestions section in the back of the magazine which are short recipes and sides to serve with a few select dishes to round out a meal. This one had a GREAT side to serve with the tacos, Smoky Refried Beans (recipe below) and I think this may turn into my refried bean staple – yes, we all need one – from now on.
For vegetarians, I could see the refried beans being spread on the tacos and served with the salsa and cabbage to make sure you have crunch. You could remove the bacon and in its place put it a little cumin or chili powder to give the beans a smoky flavor? I pulled that out of thin air!
Smoky Refried Beans
Cook 2 slices applewood-smoked bacon in a medium skillet over medium heat until crisp. Remove bacon from pan, reserve drippings. Crumble bacon, set aside. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in 1/3 cup fat-free, less-sodium chicken broth 1 (15-ounce) can drained and rinsed pinto beans; mash with potato masher to desired consistency. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon and 1 tablespoon fresh cilantro.