I am a true blue taco lover. I think I have firmly established my devotion to fish tacos with the grilled fish taco and fried fish taco recipes that I've posted over the past couple of weeks. But don't think I'm not equally besotted by tradition beef tacos as well - I am head over heels for them as well. The only, and I mean only, thing that bugs me in the slightest about tacos are the crunchy taco shells that shatter into a billion pieces when you bite into them, sending precious taco filling back on to your plate and/or down your arm. And while soft flour or corn tortillas are one answer to this issue, there's another solution. Pasta!