I have a soft spot in my heart for hard-shell tacos. It’s partly thanks to joyful childhood memories of meals whipped up from those boxed kits, but it’s also because they taste lip-smackingly good with their warm, spiced meat; crisp, cool vegetables and crunchy, fried shells. These days, taco night at home takes as many forms as there are Tuesdays in a year, from fish with slaw on soft whole-wheat tortillas to sliced steak with charred poblano peppers on fresh corn tortillas.