Tacos were actually our first successful home-cooked low-sodium meal two years ago. We licked our fingers clean and rubbed our bellies and patted ourselves on the back and have been making some version of them every one to two weeks since. This version is vegetarian and has our favorite source of vegetarian protein, black beans. It can easily be made vegan if you use vegan cheese or skip the cheese altogether.
We always use corn tortillas; they have much less sodium than flour tortillas. I prefer hard shell tacos and I fry mine in a pan with a little bit of oil. I have yet to perfect my method — I never seem to get the temperature and time ratio right — but they’re still always better and less likely to fall apart than store-bought hard shell tacos, even when I accidentally dry them out. The only constant I’ve noticed is that the fresher they are, the less likely I am to screw them up. My husband toasts his tortillas in the toaster oven for a couple of minutes. Check the tips section for more explicit instructions on how I heat them up.
A lick of salt 