In a bowl, mix the avocado, onion, lime juice, Tabasco sauce, and salt.

Lay 3 of the tortillas on a work surface.

Spread each tortilla equally with the avocado mixture to within about 1⁄2-inch from the edge.

Sprinkle cheese equally on top of the avocado on each tortilla.

Put the remaining tortillas on top to close like a sandwich.

Brush each top tortilla lightly with oil.

Heat a large nonstick skillet over medium heat.

Invert one of the tortilla stacks and lay in the pan, oiled side down.

Again brush the top tortilla with oil.

Toast until light brown and crisp.

With a large wide spatula turn the stack over and brown the second side.

Repeat with the remaining stacks.

When all are brown and crisp on both sides cut each stack into quarters.

Arrange on a plate.

Serve warm.

Prepare the barbecued beef.

Then, shred the amount of beef needed and have ready in a bowl by the stove along with separate bowls of the cheese and salsa.

Put a small bowl of oil and a pastry brush near the heat source for the skillet or a flat griddle.

Lay newspaper with a layer of paper towels on the counter for draining the quesadillas.

Heat a dry skillet or griddle over medium heat.

Place 1 tortilla on a flat working surface and brush both sides with oil.

Fry the tortilla in the hot pan about 5 seconds per side.

Immediately remove it to the towels, and put a layer of meat, then a layer of cheese and a layer of salsa on half of the tortilla.

Fold the tortilla in half and return to the pan.

Fry until golden on both sides.

Drain quickly on paper towels and serve at once.

Repeat, making as many quesadillas as desired.

Sprinkle the chicken tenders with salt.

Heat the oil in a skillet over medium heat, and sauté the chicken, turning 2 to 3 times, until golden brown, about 3 to 4 minutes.

Remove the chicken to a plate.

Add the onion to the skillet, and cook 2 minutes.

Remove the pan from the heat and stir in the salsa.

With clean fingers, shred the chicken into strips, and mix with the onions and salsa.

To assemble the quesadillas, place 4 of the tortillas on a flat surface, and sprinkle each with about 2 tablespoons of the cheese.

Layer with the chicken and the remaining cheese.

Top with remaining tortillas.

In a clean medium skillet, heat about 2 teaspoons oil over medium heat.

Fry the quesadillas, 1 at a time, 1 to 2 minutes, or until lightly browned.

Carefully lift the quesadilla with a wide spatula, and turn.

Fry the second side until lightly browned, about 1 minute.

Add additional oil to the pan, as needed, for each quesadilla.

Cut into quarters and serve.

Preheat the broiler.

Heat the oil in a medium skillet until hot and shimmering.

Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides.

Drain on paper towels.

Add additional oil, if needed.

In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total.

Season with salt and pepper.

Cut the chicken crosswise into thin strips.

Reserve.

Put the tortillas on a large baking sheet and divide the cheese evenly on top.

Run under the hot broiler until the cheese is melted, about 45 seconds.

Remove from the oven.

Arrange half of the chicken in the center of each tortilla.

Top with salsa and sour cream.

Garnish with a sprig of cilantro.

Serve at once.

Season the fish with the garlic, oregano, and salt.

Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish.

Using a fork, flake the fish and put in a bowl.

When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro.

Toss gently to mix.

Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds.

Put the tortilla on a plate, and spoon about ⅛ of the fish mixture along the lower third of the tortilla.

Roll into a tight cylinder and secure with wooden toothpicks.

Repeat with remaining tortillas and fish.

In a clean skillet, heat oil to a depth of ¼ inch in the pan.

Fry 2 or 3 tacos at a time until golden brown and crisp on the outside.

Drain on paper towels, remove the toothpicks, and serve hot.

In a medium bowl, mix together the tomatoes, garlic, onion, chile, cilantro, and ¼ teaspoon of the salt.

Set the salsa aside.

In another bowl, mix the mayonnaise and yogurt together.

Set aside.

Pat the fish dry with paper towels.

In a medium bowl mix the flour, garlic powder, ½ teaspoon of the salt and pepper.

Stir in the beer and mix well.

Dip the fish into the beer batter and lay on waxed paper 15 to 20 minutes.

In a deep skillet, pour oil to a depth of 2 inches and heat to 375°.

Fry the fish, 2 pieces at a time, turning once until crisp and golden brown outside and barely flakes inside.

Drain on paper towels.

Heat a dry nonstick skillet and warm the tortillas, 1 at a time until soft and pliable.

Stack between layers of a clean kitchen towel to keep warm.

To assemble, layer on each warm tortilla 1 fish fillet, plus the amount of salsa, mayonnaise, and cabbage desired.

Fold in half and serve.

Prepare the salsa if using homemade.

Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes.

Drain and mash with oil, or butter, and season with salt.

Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds.

Fill each with about 3 tablespoons of mashed potatoes and fold in half.

Brush the outside of each taco with oil.

Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable.

Serve with fresh salsa.

Cook the potatoes in water to cover until tender, 12 to 15 minutes.

Peel the potatoes and finely dice or chop themPut in a bowl.

Cut the chiles into short thin strips (¼ × 1 inch).

Add to the bowl of potatoes.

In a large nonstick skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes.

Add the potatoes, chiles, salt, and oregano.

Cook, stirring, until completely heated through, about 3 to 4 minutes.

Heat a medium, dry skillet over medium heat and soften the tortillas, 1 at a time, turning until pliable and hot.

Cover the heated tortillas with a clean kitchen towel to keep soft and hot.

To assemble, spoon about 3 tablespoons of the potato mixture and 1 tablespoon of salsa on half of each tortilla.

Fold in half.

Serve at once.

Prepare the salsa if using the cactus.

Then cut finger-like strips of each cactus paddle lengthwise to within 1½ inch of the edge to resemble the palm of a hand.

Heat a flat griddle or large cast iron skillet until hot.

Put the cactus paddles on the griddle.

Cook about 1 minute.

Turn the cactus, and add the steaks and onion to the griddle.

Brush everything with oil.

Cook, turning everything, 2 to 3 times, until the meat is done and the cactus and onion are tender.

Season with salt.

Transfer everything to a cutting board.

Chop the steaks into small pieces.

Cut each cactus paddle in half.

Warm the tortillas on the griddle until pliable.

Divide the cactus, meat, and onion among the tortillas.

Fold in half and serve at once with the salsa.

Cut the cactus strips into 1⁄4-inch dice and set aside.

In a medium skillet, heat the oil and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.

Season with salt and pepper.

Stir in the reserved diced cactus and heat through completely.

Set aside.

Heat a small nonstick skillet and warm the tortillas, 1 at a time, until soft and pliable.

To assemble, put a portion of the cactus filling on half of each warm tortilla.

Top with queso fresco and salsa.

Fold in half and serve at once.