Taco lunch for one

What kind of greens? Cabbage is great but you can also use lettuce. And the meat? Cooked meat. I’ve already described how I did my meat filling. I also recommend carnitas . What kind of cheese? Whatever you like.What salsa? Ah, now we get a little traditional here. Tomato salsa. Chop a tomato, an onion and some chilies, place in a bowl, squeeze a quarter of a lemon (or lime) over them, sprinkle with salt, add some finely chopped cilantro and toss.

Everything else is just a matter of assembly.

If using frozen tortilla, thaw thoroughly. Then heat the tortilla in an oil-free pan. To make sure the tortilla does not dry out, sprinkle with a little water. When the tortilla starts to bubble in places, flip over, continue heating for a few seconds and it is ready.

Unless you’re as skilled as the tortilla vendors in Mexico who can put in all the filling while holding the tortilla in one hand, I suggest you place the tortilla on a plate. Now, here’s a nice rule to live by. Do not overdo the filling. Otherwise, you won’t be able to fold the tortilla and eating the taco with your hand will be a very messy affair.

Scatter the shredded greens on the tortilla, add meat, then same salsa. If you like guacamole and you have some, use it (I forgot to buy avocado — I’ll post a guacamole recipe another time). Top with cheese. Fold and start eating your taco.