Another good use of leftovers here – in this case leftover salsa verde and leftover roast pork. I served this with a simple, thrown-together salad of kidney beans, corn, cilantro and sherry vinegar.
My phone’s acting up – I’ll add a photo later.
About a pound leftover roast pork (cooked on the rarer side), cut into cubes
2 tbsp taco seasoning (I used Penzey’s chicken taco) or your favorite Mexican spices
salt and pepper
1 summer squash, cut into little sticks
1/2 an onion, sliced
1 slightly hot green pepper, sliced
For garnishes: shredded cheese, avocado, Greek yogurt
a bit of olive oil
1/2 cup water
Heat one pan with a little oil. Add pork and sautee a minute. Add taco seasoning and water. Simmer on low.
While that’s simmering, heat some oil in another pan. Add squash, onions and peppers, along with a bit of cumin, garlic powder and paprika. Sautee until a little charred and cooked through.
In each tortilla, add half meat and half vegetables (or whatever ratio you like), plus desired garnishes.