"Self-care" is so trendy on social, but for John and me, that means Treat Yo Self Fridays...with Tacos! We are so lucky to have met the owners of Tacos Y Birria La Única. They run their truck out of L.A., so if you don't live here...hop on a plane. It's worth the flight! Their tacos are crispy AND soft AND melty. I'm literally drooling as I type this. And what's better than tacos and margs? Tacos with FIVE GALLONS of margs. We decided to make enough for a football team. Check out the recipe below, and... TREAT YO SELF.

Strawberry Shisho-Margs

Serves a crowd (recipe can be quartered)

Ingredients:

• 6 cups sugar

• 6 cups water

• 12 cups hulled strawberries

• 50 shiso leaves (or mint leaves)

• Pour 96 ounces (12 cups) lime juice (bottled ReaLime is just fine, or if you have DS (Designated Squeezer), a gazillion fresh limes (ok, more like 50)

• 4 bottles blanco tequila

Directions:

1. To make simple syrup, bring the water and sugar to a boil in a large (at least 4 quart) saucepan.

2. Reduce the heat to a simmer until dissolved, 3 to 4 minutes. Remove from the heat and cool for a few minutes.

3. Working in batches, blend the strawberries with the shiso with syrup until smooth (the color will be pinkish-green).

4. Pour the lime juice into a giant container or cooler. Add the strawberry-shiso syrup, then finish with the tequila.