The addition of kalamata olives to tacos is something I never would have thought of, but the idea is genius. The olives give this taco filling a sharp, salty kick that totally works.
These tacos almost didn't get made: after a day of redecorating and furniture rearranging with the help of my good friend, Anne, we were just about out of oomph and seriously contemplating ordering some take-out. But we sat and rested for a spell, viewing the results of our hard work while sipping a well-earned glass of wine, and then we rallied in the kitchen and made these tacos happen. And I'm so glad we did - the tacos were completely satisfying.
Instead of serving with the suggested Garlic-Lemon Yogurt, I whipped up my usual garlic sauce: silken tofu, garlic, lemon juice, and salt whirred together in the food processor. So, similar, but not the same. I'm not really a fan of soy yogurt. And, we included chopped cilantro to top off our tacos. You can't have tacos without cilantro in this house.
I thought the girls wouldn't like this at all, but they surprised me! They even enjoyed them again the next day as leftovers for lunch. I'm pretty sure the olives were the magic ingredient.