Baja Tacos with Avocado Cream

I love easy, delicious meals. This is the perfect meld between plain jane tacos and delicious deep fat fried chimichangas. The tasty inside has a small kick and just enough creamy-ness (is that a word?!) from the cheese. Then, O yes, this is the best part....the crunchy outside of these tacos...These were originally deep fried, but I am just not a fan of that! It is messy, and adds sooo many unnecessary calories. To top it all off, the avocado cream sauce. I could have deep fried these in this sauce and been a happy woman! I was fighting my hubby for the last bites of it...and now, my mouth is watering. To sum it up, give these a shot! They will be on my short list of go-to tacos, along with Buffalo Chicken Tacos and Chicken Chipotle Tacos!

Baja Tacos with Avocado Cream
Printable Version

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
Salt
6 flour tortillas

Avocado Cream
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt

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