The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped cilantro, red onion, salsa, and a squeeze of lime. The trick is to chop the meat finely, season it well, and then fry it over high heat in copious amounts of olive oil to give it a richness and crispness that allows a little meat to go a long way.

Steps

1. Heat the olive oil in a large heavy pan until smoking. Add the chicken and spices. Cook, stirring occasionally, until the chicken crisps up. Serve on warm corn tortillas with chopped fresh cilantro, onion, salsa, and a squeeze of lime.