Baja Tacos with Avocado Cream
Ingredients For the Filling
2-3 Tbs. canola oil, for frying
1 tablespoon butter
1/2 small white onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cups cooked, shredded chicken (rotisserie or THIS RECIPE is quick and easy!)
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
6 flour tortillas
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Heat oil over medium heat in a shallow frying pan. To make the tacos: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 3 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add cooked, shredded chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice.
Spread a heaping spoonful of the chicken mixture along the middle of each tortilla. Roll tortilla tightly around the filling, tucking in the ends like a burrito, and secure with a toothpick. Cook until golden brown, turning halfway through, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. If necessary, keep tacos warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
Dip or top your tacos with e the Avocado cream, and enjoy!
Recipe from Crystal
Makes 6 tacos