Ingredients:
- 1 large avocado
- 1 tomato, seeded
- 1/2 shallot minced
- 1 teaspoon lemon juice
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 jalapeno, diced
- 1 (7 3/4 ounce) can Mexican style tomato sauce
- 1/2 teaspoon cumin
- salt to taste
- 2 cups cooked shredded chicken
- 6 corn tortillas
- canola oil for frying
- 1 1/2 cup shredded pepper jack cheese
- 1 1/2 cup shredded lettuce
Instructions:
- Gently combine first five ingredients in a bowl. Cover and refrigerate for 20 minutes.
- Heat olive oil in a pan over medium heat. Cook onions and jalapenos for 5 minutes or until slightly softened, stirring occasionally. Add tomato sauce, cumin and cooked chicken. Add salt to taste. Turn to low and simmer while you prepare your taco shells.
- Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.