Ahhh, Taco Tuesday. Confounding to some. A weekly ritual to the enlightened. But tacos every single week? Absolutely! Gone are the days when your only option was a hard corn shell filled with processed cheese and ground meat cooked in a “hot” seasoning mix that was made somewhere in Minnesota. Today the possibilities, variations and combinations are literally endless. Endless, indeed, (and a little overwhelming) so we reached out to five of Acadiana’s most influential foodies, chefs, nutritionists and content creators to see how they would do #tacotuesday. Each shared a different way to prepare tacos – one for each of the five Tuesdays of November. Break out your grocery lists and gas up the car, it’s time to go shopping!