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Ingredients

  2 avocados, halved and mashed
  1-2 limes
  2 teaspoons Salt
  1/2 cup sour cream
  2 cloves garlic, grated or pasted
  1 teaspoon ground cumin
  2 plum tomatoes, seeded and finely chopped
  1/2 red onion, finely chopped
  1-2 large jalapeño peppers, top removed, seeded and finely chopped
  A small handful cilantro, finely chopped
  1 rotisserie chicken, skin and bones removed and meat pulled into bite-sized pieces
  8 flat-bottomed, hard-shell corn tacos
  2 cups shredded cheddar, jack or pepper jack cheese

Toppings:

  Shredded Iceberg lettuce, thinly sliced radishes, pickled jalapeño slices

Preparation

Add onions, jalapeno, garlic, salt and juices from 2 limes in a bowl and let set for 15 minutes.

Preheat oven to 350°F.

Mash avocados with lime juice, salt, sour cream, garlic and cumin. Add tomatoes, onions, jalapeño and cilantro, and stir. Fold in chicken to coat; taste to adjust seasoning.

Arrange tacos on a baking sheet and sprinkle some cheese in each. Bake 3-5 minutes to warm, toast and melt cheese. Remove from oven.

Fill tacos with lettuce and chicken salad; top with radishes and pickled jalapeños.