Cabbage Tacos

Heat tortillas on both sides on a griddle.  Put cheese down the center and let it melt.  Remove from the griddle and top with meat, 1/2 sliced cabbage, and salsa. 

Salsa:
12 Roma tomatoes
1 green bell pepper
1 red bell pepper
1/4 yellow onion
cilantro
1 t. garlic salt

Put tomatoes, peppers, onion, and cilantro in a food processor, salsa maker, or dice by hand.  Drain excess liquid from salsa, transfer to a bowl and add garlic salt.

Meat:
Cook a 2/3 lb. roast in the crock pot with a can of green enchilada sauce on low overnight.  Shred the meat in the morning and let it continue to cook on low all day.

Adapted from a recipe shared by Tiffany Litster, but she puts the cabbage in the salsa.  I thought I'd leave it out so we could also eat our left-over salsa with chips.
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Meat:
Cook a 2/3 lb. roast in the crock pot with a can of green enchilada sauce on low overnight.  Shred the meat in the morning and let it continue to cook on low all day.  (Also works just to cook it all day on low then shred it with forks, can also use mild red enchilada sauce.)

Salsa:
12 Roma tomatoes
1 green bell pepper
1 red bell pepper
1/4 yellow onion
cilantro
1 t. garlic salt

1/2 chopped cabbage

Put tomatoes, peppers, onion, and cilantro in a food processor, salsa maker, or dice by hand.  Add cabbage. Drain excess liquid from salsa, transfer to a bowl and add garlic salt.

To Serve:

Heat tortillas on both sides on a griddle.  Put cheese down the center and let it melt.  Remove from the griddle and top with meat and salsa. (We didn't use the cheese this last time and they were really awesome.)