You could attempt pork or chicken tamales with spicy salsa verde or mole sauce.. The individual components are relatively easy to make, it's the assembly that gets tedious and time consuming. And it takes practice to get it just right. But I've made them a couple of times before and they turned out pretty good for a non-Mexican n00b.

Also chicken mole verde. You just make a pot of really thin salsa verde (meaning extra water/chicken broth) , & pretty much just simmer chicken parts in it- typically drumsticks & thighs (or you could get a whole chicken and cut it up) until the salsa reduces back down to a salsa-ish consistency. After that, you can either serve it as is - ladled onto a plate with extra sauce on top, or you can pull the meat from the bones, shred it up,and add it back in and let it cook a bit longer.

Anywho, heat up some corn tortillas (since you like hard shell, you could just heat the corn tortillas over med/med low heat and let the tortilla get pretty crispy that way without using oil), and make tacos. Top em with chopped cilantro, queso fresco (no shredded cheese business, sorry), and squeeze a bit of lime on top.. You're golden.

Alternatively, you could use flour tortillas or get burrito sized ones and make delishious burritos.

http://mexicoinmykitchen.com is one of my fav blogs for excellent Mexican recipes. It's where I got the mole verde recipe from.

also

http://homesicktexan.com is another brilliant site, but it's focused more on Tex Mex fare with a sprinkling of authentic Mexican. The lady who runs it is transplanted in NYC from the South like me!