What makes these tacos completely craveable is the spicy-but-not-crazy-hot sauce. I use a diced serrano chile pepper, which delivers a kick without overwhelming the other ingredients. If you live on the edge of the Scoville scale, a habanero will provide the thrill you seek.
You know your favorite taco toppings; apply them liberally here. I served some tacos with avocado and pico de gallo (vegan) and others with a flurry of cotija cheese (vegetarian). Either way, there’s nothing fake about how great these tacos taste.