Is there anything better out there than tacos? Not that we know of — except, well, maybe free tacos.
Today only, mosey over to your nearest Jack in the Box anytime after 2 p.m. and score dos tacos, gratis. Although there isn't much explanation in the promotion's advertisements, officials did say it's intended to highlight improvements made to the menu item.
Want to know if Jack's tacos are better? Find out for yourself and get to a participating location.
If you've got your eyes on the offal trend these days, then take a look at Village Voice reviewer Robert Sietsema's latest New York find: ojo tacos. Yep, you heard me right: that's ojo, as in eyeballs — specifically, goat eyeballs.
Sietsema didn't actually catch sight of anything staring back at him but writes of the taste: "There were clods of gooey yellowish stuff . . . the eyeball goo had a texture somewhere between gristle and grape jelly and had to be chewed, with each chew breaking down more of the congealed vitreous humor."
I've got a pretty standout stomach, but I don't think I could lay eyes on this one. And you?
Although I enjoyed Meatball Madness and the tasting tent, my favorite event at the New York City Wine and Food Festival was Saturday night's party, Tacos and Tequila, hosted by Bobby Flay. It could be that I much prefer tacos to meatballs, or the fact that hard liquor was served, but this shindig was fabulous.
I also had some fun celebrity chef sightings: I bumped into Anne Burrell at the bar, watched as Guy Fieri and his entourage arrived at the space and scoped out the scene, and met the lovely Claire Robinson in person. There were so many scrumptious tacos that it was hard to select one as a favorite, but I really enjoyed Sue Torres' taco, a smoked fish in a crunchy shell.
To get a better taste of the tacos, check out all my images after the break.
Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! Here's the preparation method.
YumSugar Community member Nina L shared this photo of her delicious-looking fish tacos in the Savory Sights group.
Inspired by the delicious grilled halibut tacos we recently made camping, we decided to re-create the meal at home. We topped simply seasoned tilapia with a deconstructed salsa — fresh peaches, mangos, tomatoes, onions, cilantro, avocado, and lime — and enjoyed them out on our sunny deck with good friends. They were amazing!
Do you have an image of something delicious that you recently made or enjoyed? If so, be sure to upload it in the Savory Sights group in our YumSugar Community!
Korean tacos are the ultimate in East-meets-West, street-food fusion. Here HeyKristen shares her experience of Namu's version. 
I heard a ton about these tacos (most recently in a New York Times article) but I had yet to try them. I got a chance this weekend during San Francisco's Outside Lands music festival, and was not disappointed! The tacos come with a seaweed "shell" and are filled with beef, rice, onion, and a delicious spicy sauce. They ended up being the perfect festival food . . . I ate six of them over the course of the weekend!
Do you have an image of something delicious that you recently made or enjoyed? If so, be sure to upload it in the Savory Sights group in the YumSugar Community!
When it comes to speedy dinners, the rotisserie chicken is a wonderfully versatile ingredient. Another one that's not as popular (but definitely should be!) is peeled and cooked shrimp. They're sold in seafood counters across the nation and make a great protein base for all sorts of dishes. This recipe goes beyond the classic shrimp cocktail preparation and looks to the Southwest for inspiration. The shrimp is tossed with salsa, jicama, and avocado to create a quick and simple filling for fajitas. Serve with a salad of canned black beans, fresh tomatoes, and corn, and you've got a hearty meal that's perfect for weeknight entertaining.
Reader Mee-shell uploaded this photo of scrumptious-looking tacos to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it!
In my opinion, there can never be too many taco trucks. My favorite thing to order? Tacos al Pastor.
Reader girlA uploaded this scrumptious-looking taco salad photo to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it and it may be featured here!
Perfect for a summer night on the porch!
When I saw this recipe in a recent issue of Bon Appétit, I knew I had to make it for multiple reasons. First, it was written by my favorite new Food Network hostess, Marcela Valladolid. Second, I've been craving roast chicken tacos since consuming them recently at San Francisco's new taco bar Tacolicious. Third, Cinco de Mayo was coming up, and I could not stop thinking about Mexican food!
The hardest part of this recipe is peeling the chicken from the carcass. Other than that, it's nothing more than roast chicken with a simple herb butter. The resulting tacos are absolutely delicious and totally hit the spot. I served them with guacamole, pico de gallo, and feta cheese. They are an absolute crowd-pleaser, and I definitely plan to make this dish again. To get the recipe, read more
