gets charred around the edges and puffs up a little. Place on an
aluminum foil–lined cookie sheet or toaster oven tray.
Top each tortilla with some of the shredded cheese (not so
much that it’ll ooze over the side) and place in the oven or the
toaster. Bake or toast just until the cheese melts.
While that’s happening, chop up some of the dressed mesclun
from the Farmer’s Market Salad.
To finish, take the tacos out of the oven and top each with a
little of the salad and some avocado. Sprinkle with salt and
pepper, fold them in half, serve them up, and eat them quickly;
they taste best hot.