Let me be clear: I don't have any dietary restrictions. I do not have a single intolerance or allergy (except to penicillin, but that's medical), so I need not cut out any legume, or tree nut, or cheese, or milk, or gluten-filled delicacy. For this, I thank the heavens each day.

All food is too precious, and I would hate to exclude any of it from my dining and cooking. I haven't the willpower, in any case.

I do, however, have many, many people in my life whose diets abound with limitations, either due to health-motivated choice or absolute necessity. Because I (a) believe nobody should be excluded from a yummy meal and (b) love sharing my cooking with as big a group as possible (I'm a Jewish grandma at heart), there are thus various times when I must adjust my approach accordingly.

Last night was one such time.

It was a Tuesday, and, like good social media devotees, my friends and I decided it was best to organize our meal according to one of the most popular instances of alliteration: Taco Tuesday. As I probably like cooking the best of this bunch, it was my job to take the horse by the reigns in planning the meal; this feat was a mildly daunting one.

Though only three of my friends would be coming for dinner, I was actually responsible for feeding 7 to 8 people in total: my sister, mother, grandmother, and step-father all needed to eat too. This, however, wasn't the biggest dilemma posed.

My main challenge was the following: about half of these people eat everything on a daily basis, while the other half exclude from their diets some combination of meat, gluten, and/or dairy.

Here's how I satisfied this diverse array of tummies and made Taco Tuesday fun for all.

The Base:

My sister is a vegetarian only, so when my family does tacos we usually don't need to worry about keeping it g-free: we are just fine using all kinds of soft and hard taco shells, even the flour ones pictured above.

When cooking for my more restricted friends, however, I had to be a bit more attentive. In addition to looking for gluten-free tortillas and shells, I also provided lettuce to make wraps and taco salads.

The "Meat":

Once again, when my family and I normally make tacos we prep ground turkey and red beans to satisfy the needs of meat-eaters and vegetarians alike. With the ball in my court, however, I changed it up a tad.

My friends made a request for seafood, so I settled on skillet-grilled fish tacos. The recipe I used worked extremely well because it was easy-peasy to make and also SUPER adaptable flavor-wise to the grand majority of garnishes. This is precisely what makes all kinds of "white fish" wondrous. In going about preparing the crema, I was also able to make some healthy substitutions: I forewent sour cream for plain greek yogurt, and it worked like a charm.

For the vegetarians in da house, I did an equally simple prep. I chopped up a whole bunch of mixed veggies (including 1 big ole zucchini, 3 ears of corn, a few handfuls of cherry tomatoes, and some mini bell peppers), seasoned them with EVOO, salt, pepper, cayenne, and a sprinkling of ground cilantro (I approximated measurements), and tossed them in a piping hot oven (set to 425 degrees Fahrenheit) until they became blistered, charred, and beautiful. I also whipped up some yummy black beans.

The Garnishes:

Garnishes were the easiest of all. I've been making guacamole for my family for years, so obviously I threw that in the mix. (I actually don't use any recipe, but I trust Alton Brown. He includes cumin, cayenne, jalapeño, and garlic, which all seem awesome, sassy additions). I made lots, so diners were able to incorporate the dip into their tacos and also munch on it as an app with tortilla chips, Terra chips, or fresh veg, depending on their tolerance for gluten of course. Some sliced avocados would do equally well as a garnish.

A slaw of some kind also adds a nice crunch and acidity to your taco, which is essential. Last night, I bought pre-made from the store, I must admit, because I ran out of time (for shame). But I've included a link to a variety of Food Network slaws. I recommend choosing something vinegary with a "bite" rather than something creamy and sweet, like your typical backyard BBQ slaw.

Some other essentials are salsa (maybe pico de gallo) as well as sour cream (or the crema I just mentioned) and cheese for those who are able to eat dairy. In my most recent spread of toppings, I included goat cheese (which went really well with the roasted veggies) as well as a blend of cheddar and monterey jack. Finally, extra lime and finely chopped cilantro make wonderfully flavorful garnishes.

So there you have it: a Taco Tuesday that's fun for all. I highly recommend trying these approaches if you live to please, but find yourself surrounded by dietary restriction.