Ingredients:
Half pound or more leftover steak of your choice finely chopped
1 tablespoon olive oil
Pinch of salt
½ teaspoon cumin
4 to 6 small corn tortillas
1/4 cup crumbled queso fresco (Mexican cheese)
1 cup Shredded romaine lettuce
1/2 cup pico de gallo
1 avocado thinly sliced
Guacamole and sour cream (optional)
Directions:
Heat chopped steak with oil in a skillet on medium high heat until sizzling. Season with cumin and a little salt. Remove steak to a plate and cover with foil to keep warm. Heat tortillas individually in the skillet until they get a little soft. Fold each tortilla in half and evenly divide steak, lettuce, queso fresco and pico de gallo among the tortillas. Top each taco with 1-2 slices of avocado and serve with sour cream and guacamole if desired.
