Crispy Tacos Picadillo & Fresh Salsa

Although I really enjoy looking through the glossy pages of the Martha Stewart Living magazine, I have to admit it is rare that I make one of her dishes. I have had good success with a few of them over the years, but sometimes the daunting list of ingredients forces me in a different direction.
However, in the recent issue, I was drawn to the Crispy Tacos Picadillo. This recipe called for homemade taco shells, so we decided to give it a go. I normally am not at all interested in frying in the kitchen, but I threw caution to the wind and despite the fact that I need another shower because of my oily stench, I was happy we went through with it. Since the package of corn tortillas had many more than we would use, we decided some chips would be the perfect solution. I must say the chips turned out fabulously. Matt did most of the frying and he just added a sprinkle of kosher salt after he transferred them to the paper towel to drain. The taco shells were a different story all together. For the amount of work that went into the shells, the result was mediocre in our opinion. I will say neither one of us has much frying experience under our belts, but the shells were too greasy and limp in no time flat. Because of this, we decided that next time around we will fry the chips and make nachos. Crisis averted!
We scoured the internet for a good tomato salsa recipe and thanks to Cha and T, we found it with our new online subscription to Cooks Illustrated. I can't post a link to the recipe because you need to be a member, but I will give a list of the ingredients:

vine-ripe tomatoes
red onion
jalapeno
cilantro
garlic
lime juice
salt
sugar

This, for me, was the highlight of the meal. It had a little kick of heat, but not so much that it overpowered the salsa. It was a fresh accompaniment to the tacos and delicious along with the homemade tortilla chips.