Cut off the stems of the peppers and the tops of the tomatoes.
Heat a griddle or cast-iron pan to high heat.
Place all the peppers, tomatoes, and onion on the griddle until they become soft and charred - about 7-10 minutes.
Flip peppers, tomatoes, and onions, and continue to char for another 5-7 minutes.
Remove ingredients from griddle and set aside.
Peel most of the dark burnt skin off the tomatoes and peppers. Leave a little bit for the smoky flavor.
Place all ingredients except for avocado into a food processor.
Process to a chunky consistency.
Remove from processor and gently fold in avocado. Season to taste and serve as needed.
Avocado Cabbage Slaw:
Place 14oz of coleslaw into a mixing bowl and set aside.
Place lemon juice, vinegar, avocado, mayonnaise, Dijon, honey, sugar, and salt, into a blender. Blend until smooth.
Remove from blender and gently mix 6oz of dressing together with coleslaw mix.
Gently fold in diced avocado.
Place dressed coleslaw into container with lid. Refrigerate until needed for up to 6 hours or cover with lid and store as per HACCP.
Place all components into a food processor. Process until smooth.
Once processed, pour dressing into a clean container.
Place plastic wrap on top of dressing and press down firmly to prevent oxidization. Place lid on top of the plastic wrap to seal plastic wrap.
Refrigerate until needed for up to 24 hours. Serve as needed.
Fried Chicken Avocado Tacos:
Place the flour tortillas onto a clean work surface. Squirt avocado ranch sauce evenly across flour tortilla in a zig zag motion.
Place avocado slaw over avocado ranch.
Place fried chicken on top of avocado slaw.
Pour avocado molcajete salsa over each taco on top of fried chicken.
Top with cilantro and lime wedge. Serve as needed with a side of avocado molcajete salsa.
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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