Here is the start of the process, turned on the griddle and put some tortillas on them, these are a Sonoran style corn tortilla, heat em up, both sides, add some cheese and the warmed meat.
These were topped with the leftover salsa freshened up with fresh chopped tomatoes and green onions. Then I put on some cabbage slaw based upon a Japanese tsukemono recipe that has been handed down to me, finally some guacamole and a squeeze of lime juice over the top.
This was a great meal, it didn't have any semblance of being a leftover meal, the meat and it's spicing melded nicely with the added flavors. I did add one more element, a Stone Brewing Arrogant Bastard Ale, this is one of my favorite brews, a classic California style ale, red, malty and hoppy, big and flavorful. The malt's sweetness allows this beer to stand up to the flavors of the tacos beautifully.