When I lived in California the summer of 2010, I quickly discovered Taco Tuesday was the highlight of San Diego restaurant life. Three-bite size tacos with homemade coleslaw and refried beans were the go-to meal all for just a few dollars. Now living in Florida, six years later both prices and portions have increased. I often opt to make them at home, creating new flavors and combinations of my liking. Here is a 30-minute recipe to celebrate a delicious, cultural meal using