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Originally published on Pittsburgh Magazine En fuego! Is what everyone will think you’re in because you will be the hottest ticket on this last weekend of summer. Why? Because you will be making the baddest a$$ taco bar for miles around. How? Let’s see. Habanero lime crema. Peach and pineapple salsa. Summer corn salad. Lime-pickled cabbage. Zippy pico de gallo. Seasoned black beans. Sliced avocadoes. Mouthwatering in an intentionally overfilled warm tortilla. Bangin’! Absolutely bangin’. You superstar you. Yeah, that’s how you’ll look. Not all sweaty and cooked out because these are all EASY. I pinky swear that – aside from the black beans which I made ahead – it took me only a couple of hours to whip everything up. Have food processor, will travel. The basic ingredients do the hard work with their simply scrumptious freshness (its what summer is all about!) and with a boost from lime, red onions, garlic and cilantro (sorry cilantro haters), you’ve got it goin’ on. Be prepared. There will be silence as everyone makes their way around all the fixin’s. First, they will just be astounded at how much work you’ve done (keep your secret). Second, that silence is kinda like [...]