Leftover Green Tacos

So I know the name sounds gross, but it's near Halloween and gross food is in order! haha. It may sound weird but it tastes delicious. Almost all the ingredients in here are green. There's a distinct sweetness to this taco so if you like spicier food feel free to add some spice (you'll see where below)

For the meat I used some leftover pot roast that needed to be used. Tacos are a great way to use leftover meat of any kind. I've made tacos from chicken and pot roast to deer. I made this recipe for me and it made 4 tacos with a little extra of the avocado crema. (my attempt to use spanish) so multiply the recipe to serve as many people that your feeding.

I put everything, all the sides, inside a taco but feel free to mix and match flavors. If you want a healthier taco, serve as a soft taco but I figured since there are so many veggies in this that the hard shell would balance it out.

Ingredients:
1/2 cup leftover pot roast (at room temp)
4 corn tortillas (wrapped in a dish towel and heated in microwave for 30 seconds to make pliable)
1 cup canola oil for frying ( you want about a 1/4 inch layer of oil in pan)

For sides:
1/2 onion, sliced thin
1 green bell pepper, seeds removed and sliced into thin strips
1 cup grated cheese (your choice here, you can go mexican or use any cheese you have. Iused pecorino)
sliced romaine lettuce
lime wedges

For Avocado Crema:
1 ripe avocado
1/4 cup of light sour cream
1 lime, juiced
salt and pepper to taste
about a tbs. of finely chopped onion
1 tsp. oregano
1 tsp. rec chili flake ( add more for spicier taste in taco)

Directions:
1. Make Avocado Crema by combining all ingredients in a bowl and stir together. Allow the flavors to meld in the fridge while mixture is covered in plastic wrap. (have plastic wrap lay right on top of mixture so avocado doesn't turn brown.

2. Grate cheese, slice lettuce and cut limes into wedges and set aside. I use paper plates for less clean-up later.

3. Heat 2 tsp. of canola oil in a pan and add thinly sliced onions and bell pepper. Season with a pinch of salt and pepper. Allow to caramelize over medium heat until everything is browned.

4. Heat up oil in a sauce pan to fry tacos. You'll need about a 1/4 inch of oil up the side of a large saute pan. Place leftover pot roast in middle of heated tortillas. When placing into oil, fold in half and put into pan. Fry for about a minute on each side or until tortilla is crisp and golden brown. Allow tacos to dry on paper towels and cover with a dish towel to keep warm.

5. When tacos are finished serve with all the sides.