I think this is a recipe to use if you are an experienced cook.
Only the basic ingredients are listed with some hints.

You make the flour tortillas the day before so they can dry some.
(I make soft taco's).

Fine (fine) chop some tomatoes. Chunks are not good.

Grind some fresh meat. Cheap chuck works OK since it adds some grease.
Cook the meat and then run it thru a food processor so it is a puree.
(Keeps it from falling out)
Add all the spices to the meat and cook to a paste. Not a lot of water, or none at all

The lettuce needs to be thinly sliced.
Take a leaf and wrap it tight then slice about 1/8 inch slices off of it. Very fine

Cheese is important.
I use a mix of Cheddar, Colby, and Monterey Jack. Cut the cheese in long slices about 3/4 wide.
Freeze them so they are firm. Then use an electric grater to very finely grate them.
The finer the better. Having them frozen keeps them from grating to large.

Warm the taco shells in the microwave for about 15 seconds
(wipe lightly with water to moisten first)
and put it all together with your favorite sauce.

There is a lot more to it than that, but you get the idea.

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