Okay, homemade from leftovers, some deli-counter roast pork that I'd made for dinner the previous day, stir-fried with a seasoned rice-quinoa mixture and some organic frozen veggies.* There was only a dab of that, so I sliced even more pork into it this morning and put the back in the freezer. Nuked with a very generous dollop of mild chunky salsa -- season to taste! -- it made more taco filling than I needed.
You just put a goodly amount in the warmed taco shell (or soft taco wrapper), top with diced fresh vegetables (I used cherry tomatoes, yellow bell pepper and celery) and perhaps a little cheese, adding hot sauce if you'd like. After being frozen and thawed, the pork roast is about pulled-pork texture.
Not very fancy (and authentic? Oh, hells no) but hey, it's trash night and I had just bought new sheets and was washing them. No time left for anything more complicated. The little cooked-sliced pork roasts from the grocer's usually make three or four meals.
* There's a trick to this. Those microwave-in-the-bag rice dishes are yummy but high in salt; if you add fresh or frozen-unsalted vegetables about 50/50, you can get the salt-per-serving of the mixture down to something reasonable and not miss out on any flavor.
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
2 months ago