Tacos Callejeros (Street Vendor's Tacos)

Toss all ingredients except avocado and set aside to marinate for at least 20 minutes.

Put sliced avocado on a plate, squeeze lime juice on it, and refrigerate, covered with plastic wrap, until ready to fill taco shells.

For Taco Shells: Pour vegetable oil into a skillet to a depth of about 1 inch. Heat it until the oil ripples.

Meanwhile, heat a griddle or comal over high heat. With tongs, quickly dip each tortilla in the vegetable oil long enough for it to go limp, just a few seconds.

Drain excess oil and then place the tortilla on the hot griddle. Flip it several times, cooking 3 or 4 minutes to a side. Before it gets too rigid, fold it over to make an envelope. Your shell should be stiff but not as crisp as a store-bought shell. Keep tortilla shells warm in a 150 degrees F oven until ready to fill.

To serve, fill shells with meat (on the bottom), marinated cabbage, and avocado. Eat immediately.