3/4 c Avocado From Mexico, pitted, peeled, medium diced
2 Tbsp Heavy mayonnaise
2 tsp Dijon mustard
2 tsp Honey
1 Tbsp White sugar
1/8 tsp Kosher salt
1 c Avocados From Mexico, pitted, peeled, diced small
Avocado Ranch Sauce
1/4 c Whole milk
1/2 c Sour cream
1 tsp Ranch seasoning
3/4 c Avocados From Mexico, fresh, small diced
3/4 tsp Lemon juice
1 tsp Parsley, fresh, roughly chopped
1/2 tsp Kosher salt
1/2 tsp White pepper, ground
Fried Chicken Avocado Tacos
8 ea Flour tortillas, 6″, Warm
1 c Avocado Ranch Sauce
2 c Avocado Cabbage Slaw
8 ea Chicken tenders, fried
2 c Avocado Molcajete Salsa
1/4 c Cilantro, fresh, chopped
4 ea Lime wedge, fresh
Avocado Molcajete Salsa:
Heat griddle or cast iron pan to high heat until pan begins to smoke.
Flip peppers, tomatoes and onion and continue to char for another 5 to 7 minutes.
Remove ingredients from griddle and set aside.
Peel most of the burnt skin off peppers and tomatoes, leaving a little bit to preserve the smoky flavor.
Place all ingredients except avocado into food processor and pulse until mixture reaches a chunky consistency (usually no more than 6 to 8 pulses).
Remove from processor and gently fold in avocado. Season to taste and serve.
Avocado Cabbage Slaw:
Place coleslaw mix into a mixing bowl; set aside.
Place lemon juice, apple cider vinegar, ¾ cup medium diced avocado, mayonnaise, Dijon mustard, honey, sugar and salt in a blender; blend until smooth.
Remove from blender. Gently fold dressing into coleslaw mix until evenly combined.
Gently fold in 1 cup small diced avocado.
Place dressed coleslaw into container with lid. Refrigerate until needed for up to 6 hours.
Place all ingredients into food processor, processing until smooth.
Once processed, pour sauce into a clean container. Place plastic wrap on top of sauce and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
Fried Chicken Avocado Tacos:
Place warm flour tortillas on a clean work surface.
Using a squeeze bottle, drizzle 2 tablespoons Avocado Ranch Sauce evenly across each tortilla in a zig-zag motion.
Place ¼ cup Avocado Cabbage Slaw over ranch.
Place 1 fried chicken tender on top of slaw.
Pour 2 tablespoons Avocado Molcajete Salsa on each taco, over chicken.
Top each taco with 1 teaspoon cilantro.
Serve 2 tacos to a portion, with a fresh lime wedge and additional Avocado Molcajete Salsa on the side, if desired.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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