Lunch: The Real Deal Tacos

Recipe by Rose Dunnington These may not be the kind of tacos you're used to, but I think they're the best. Plus they're a good way to turn boring leftovers into something new. These can be drippy, so make sure you've got plenty of napkins.

Ingredients

1 tbsp. Cooking oil
1 c. chopped cooked meat (chicken, pork, or beef leftovers work well)
1 clove garlic
1/4 tsp. chili powder
6 corn tortillas (Get the floppy, beige kind, not the crunchy, yellow kind.)
1/2 small sweet white onion
1/3 c. Chopped cilantro
1/4 c. salsa verde (sometimes labeled green salsa for people who don’t know that verde means green in Spanish)
1 lime

Instructions

Put enough oil in one of the skillets to lightly cover the bottom. Heat the pan on medium heat.
Add the meat and the garlic to the pan. You want it to heat through, so stir it occasionally with the wooden spoon while you’re doing the rest of the stuff.
Rub a little bit of the oil on both sides of your tortillas. (You will need two tortillas for each taco.)
Put the other skillet on the stove, and turn the heat to medium high. Use the tongs to put the tortillas into the pan, and cook them one at a time for about 30 seconds on each side.
Now it's time to put the tacos together. First take 2 tortillas, and then spoon on a little meat, a sprinkle of the onions and cilantro, a spoonful of the salsa verde, and a squirt of the lime. Delicioso!