Chicken tacos? Don't think so

Rico says it's anathema in his mind (though these do sound pretty good), but Tara Parker-Pope has an article in The New York Times entitled Tinkering With Taco Night:

A few years ago the satirical newspaper The Onion ran an open letter from a father to son, chiding him for making a mockery out of 'Taco Night'.

You used to be such a good boy, content with the taco toppings and serving sizes that I provided. But you’ve changed. The son I raised would never have asked to have chicken instead of taco meat... You completely crossed the line when you suggested we try making taco salad. Taco salad on Taco Night? You should be ashamed of yourself. If your grandfather were alive, I don’t even want to think about what he’d say.

If Taco Night is sacrosanct at your house, you may want to stop reading now, because it’s time to tinker with the taco.
This week, Recipes for Health columnist Martha Rose Shulman offers five delicious ways to experience the taco. You won’t find spiced ground beef or shredded iceburg lettuce here. But as Ms. Shulman says, “Wrap a warm tortilla around anything, and it’s a taco.”

Scrambled Egg and Green Chile Tacos: The light heat of poblano chiles contrasts nicely with fluffy, comforting scrambled eggs.
Soft Tacos With Fish and Spinach: Use frozen cod fillets, and you’ll find no bones when flaking the fish.
Mushroom and Poblano Tacos: These tacos are inspired by a dish made with a huitlacoche, a fungus that grows on corn. Mushrooms will do just fine here, though.
Soft Tacos With Potatoes and Greens: Comforting and filling, these tacos are an excellent way to get your greens.
Soft Tacos With Sautéed Winter Squash and Chipotles: Winter squash contrasts nicely with spicy chipotles in these nutrient-rich tacos.