So these were just going to be What’s-In-The-Fridge tacos, but they pretty quickly turned into What-We-Can-Buy-At-The-Carniceria-Across-The-Street tacos. Much like stone soup, we headed to the carniceria to grab one thing – tortillas – and ended up walking out with things like avocados and nopales. Niles grilled up the chicken chorizo with the cactus, we grated cheese and chopped onion and tomato, and suddenly there was a perfectly delicious batch of tacos in front of us. The avocado cooled off the spices from the chorizo, the strong saltiness of the cheddar balanced out the tartness of the cactus, everything worked together so well, especially for improvised weeknight tacos. Two thumbs up!