1. Place the meat in a spacious glass bowl; add the salt and pour in the lime juice. Mix well and marinate for 10–12 hours or overnight. Stir twice during the marinating period. This cooks the meat.

2. Remove the meat from the refrigerator and work in the juices.

3. Stir in one cup of the pico de gallo and mix well.

4, Place a heavy-bottomed pan over medium-high heat and add just enough oil to fry the tortillas. Heat to sizzling.

5. Add the tortillas and fry until golden. Remove from the oil and blot off any excess oil with a paper towel. Set aside.

6. Divide the mixture equally among the prepared tortillas. Top with the remaining pico de gallo , chopped avocado, and cilantro.