In a mixing bowl, combine the corn masa flour and salt. Gradually add warm water, mixing until it forms a soft dough. Let it rest for about 30 minutes.

Divide the dough into small balls, then flatten them into round tortillas using a tortilla press or a rolling pin.

Heat a non-stick skillet over medium heat. Cook each tortilla for about 1 minute on each side until lightly browned and cooked through. Set aside in a clean cloth to keep warm.

In a separate pan, heat some oil over medium heat. Sauté chopped onions until translucent, then add the shredded chicken or beef and salsa verde. Cook until heated through.

Take a warm tortilla, add a generous scoop of the meat mixture, sprinkle with queso fresco, and top with diced avocados and fresh cilantro.

Serve the tacos warm with lime wedges on the side for an extra burst of flavor.