I have a hard time knowing what to eat this time of year. There are so many feasts to be had between Thanksgiving and New Years that it feels like you're either prepping for the next big meal, or chipping away at the leftovers from the last big meal.
Woe is the day that you look in the fridge and discover there are no more leftovers: No gravy to throw in with some noodles; no pie to eat for breakfast; no potatoes waiting to be grilled into crispy pancakes.
These tacos are quickly becoming a staple for this time of year. They're quick to whip up (so you hopefully don't feel like your entire life is spent in the kitchen), make use of ingredients with a longer-than-average shelf life (our meal schedule is pretty unpredictable this time of year, so not having to work around chicken's ticking clock is valued), and are a nice break from the hams and turkeys and stuffing and gravy (I won't say this often, but it is sometimes nice to have a break).
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