Do you think I have lost my mind?What the heck are Deviled Egg Tacos.When he asked what was for lunch today and I said, "Deviled Egg Tacos," there was no response.No response from him when it comes to food means he is highly skeptical.Rest assured, Deviled Egg Tacos are delicious, and can be found in this cookbook, an informative hardcover book full of how-to photos and truly beautiful food.This cookbook might just be the only book you will ever need on Mexican cuisine. It covers everything from making traditional tortillas to recipes for spinach, beet, and saffron tortillas as well. Salsas and condiments make up a large portion of the book. The authors even show step by step photos on how to prepare Cochinita Pibil THE HARD WAY. They also have an easier recipe for this iconic Yucatán dish, one that does not require digging a pit and lining it with banana leaves.I needed to do something a bit easier for lunch. Although Deviled Egg Tacos sounds like it would be straight forward and pretty easy, they do require some prep work. That being said, most all the ingredients can be made ahead of time for an easier prep.First, make the Sikil Pak, a truly "indegenous fusion" of Spanish, Moorish, Lebanese and Mexican flavors. This Yucatán dip or spread is addictive and is described as "alpha-hummus" (p 91). This is great as a dip with salty tortilla chips or just wrapped up in a corn tortilla on its own.To make the tacos, simply prepare deviled eggs using whatever recipe you like. (I used 6 eggs, 1 T. mayo, 1/2 T. Dijon, and about 1 T. of the Sikil Pak mixture for my deviled eggs.) Use very good artisan-made corn tortillas (or make your own). I used Sprouts store brand and they worked wonderfully. Lay out the warm tortillas on serving plate. Place a dollop of Sikil Pak on each tortilla and spread using a spatula. Evenly distribute the deviled eggs among the tortillas and top with the minced red onion, chopped cilantro, and a small amount of Salsa Habanera. (I did not tackle the recipe for Salsa Habanera. Instead I used some sriracha.) Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. (For more step by step directions, see page 212 in the book.)Other recipes that have me intrigued are numerous:Black Bean Hummus Tacos with Ayocote Beans and Avocado (page 195)Shishito Pepper Tacos (page 189)Chicken Tacos with Kale and Salsa Verde (page 108)The Hubs, however, is fixated on making those Cochinita Pibil tacos (the hard way). He has already asked where we can buy banana leaves and where can he dig the pit.