avocado
cheese
chicken
cinco de mayo
gluten-free
mexican
tacos
tex-mex
salads
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Ingredients

  • 2 avocados, halved and mashed
  • 1 lime
  • Salt
  • 1/2 cup sour cream
  • 2 cloves garlic, grated or pasted
  • 1 teaspoon ground cumin
  • 2 plum tomatoes, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 large jalapeño pepper, top removed, seeded and finely chopped
  • A small handful cilantro, finely chopped
  • 1 rotisserie chicken, skin and bones removed and meat pulled into bite-sized pieces
  • 8 flat-bottomed, hard-shell corn tacos
  • 2 cups shredded cheddar, jack or pepper jack cheese
For the toppings:
  • Shredded Iceberg lettuce, thinly sliced radishes, pickled jalapeño slices

Yield

Serves: 4

Preparation

Preheat oven to 350°F.
 
Mash avocados with lime juice, salt, sour cream, garlic and cumin. Add tomatoes, onions, jalapeño and cilantro, and stir. Fold in chicken to coat; taste to adjust seasoning.

 
Arrange tacos on a baking sheet and sprinkle some cheese in each. Bake 3-5 minutes to warm, toast and melt cheese. Remove from oven.
 
Fill tacos with lettuce and chicken salad; top with radishes and pickled jalapeños.