Serves 4

• 1 tablespoon chili powder

• 1½ teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• ½ teaspoon red pepper flakes

• Salt and pepper, to taste

• Olive oil

• 1 pound leftover meat, thawed

  • Make sure the leftover meat doesn’t already have too much flavoring/seasoning as this will clash with the taco seasoning that is added later (I used steak and pulled pork, both only lightly seasoned)

• 10-12 tacos, corn or wheat flour, warmed before using

• 1 cup red cabbage, thinly shredded

• 1 avocado, diced

• 3-5 tablespoons cilantro, coarsely chopped, for garnish

• 3-5 tablespoons red onion, diced, for garnish

• 1 lime, cut into wedges, for serving

• Optional toppings: diced cherry tomatoes, salsa, sour cream, hot sauce

1. In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper. Mix everything together well. Set aside.

2. Heat a skillet over medium heat. Add 1 tablespoon of olive oil to the pan as it is heating up. Once hot, add in the leftover meat. Because the meat has already been cooked, you’re simply reheating and flavoring the meat. After about 3-4 minutes, sprinkle the seasoning mixture over top. Stir the meat, making sure the seasoning is evenly coated. Let the meat cook in the skillet for an additional 5 minutes. Taste the meat and adjust the seasoning to your preference.

3. Once you’re ready to eat, take a warmed tortilla and drop some steak and/or pulled pork down the middle. Top with red cabbage shreds and diced avocado. Add any additional toppings you’re using at this point. Sprinkle with chopped cilantro and diced red onions, and add a squirt from a lime wedge over top.

4. Enjoy!