Hands down, Avocado Tacos are one of my favorite foods including desserts. With the different textures, color, and flavors, this is palate pleasing to be sure. This recipe is inspired by one of my top 10 restaurants, The Tortilla Bar on state street in Provo, Utah. The Tortilla Bar serves clean food, non-GMO, and uses locally grown ingredients. If you haven't tried it, go. It's a treat.
4 white corn tortillas
2 large, ripe avocados, peeled, seeded and cut in half
1/2 white onion, sliced thin
2 radishes, sliced paper thin
2 Tbls. crema freshe (Mexican cream)
2 Tbls. feta cheese, crumbled
1 Tbls. olive oil, divided
1 Tbls. chipotle peppers in adobo sauce (found in Mexican aisle of grocer)
1. Warm tortillas in microwave for 20 seconds.
2. Divide avocados, onion, radishes, cream, and feta cheese among 4 tortillas.
3. In small bowl combine 1 Tbls adobo sauce with 1 Tbls. olive oil. Divide and drizzle over each taco.
Serves 4
