1/2 cup finely chopped white onion
2 plum tomatoes, cored and diced
1 garlic clove, peeled and minced
1 small jalapeno pepper, stemmed, seeded and minced
1 tablespoon lime juice
2 teaspoons white vinegar
1/2 cup chopped, fresh cilantro
1/2 teaspoon sugar
4 teaspoons canola oil, divided
Salt and black pepper, to taste
2 1/2 cups cooked, leftover shredded or cubed pork-loin roast or chicken
1/8 teaspoon freshly ground pepper
1 teaspoon Ancho chili powder
8 corn or flour tortillas
1 cup shredded cabbage
Lime wedges, for garnish

In a bowl, mix together the onion, tomato, jalapeno, lime juice, vinegar, cilantro, sugar and 2 teaspoons of the oil. Season with the salt and pepper; set aside.

In a medium skillet, heat remaining oil over medium heat. Season leftover pork (or chicken) lightly with salt, pepper and the chili powder. Add meat to skillet, saute to heat through.

Wrap the tortillas in slightly damp paper towels, place on a microwave-safe plate and cover with plastic wrap. Microwave on high for 30 to 45 seconds. Or heat in a dry skillet over medium-high heat until soft and pliable.

Divide meat among tortillas and top with the cabbage and pico de gallo. Garnish with the lime wedges

Makes 4 servings.