Damn good taco

I've never written about food before, but after the tacos I made tonight, I just had to share the recipe.
I read an article once in the New York Times about "Traditional tacos." The kind you can't find at any restaurant unless you're on the West Coast — and they're most definitely not available at Taco Bell.
Here's what you do:


•Cut three full-sized tomatoes into small pieces, just like you'd do for fresh salsa.

•Mince three large cloves of garlic.

•Finely chop one jalapeno pepper, sans seeds.

•Chop one large purple onion (purple tastes better).

•Finely chop several bunches of cilantro (use to taste).

•Cut one lime in half, squeeze one of the halves into a container for later use.

•Combine everything together in a bowl, then pour the lime juice over it, mix with salt and let stand for 30 minutes.

•Sautee chicken or beef in an electric skilled (you can also grill the meat). I use Cavenders seasoning, along with garlic and the juice from the other half of the lime for seasoning. I also add a little cilantro in while I'm cooking the chicken.

•After the meat is ready, combine with pico de gayo in a regular taco shell and enjoy with shredded lettuce and cheese.