Ingredients
1 avocado
1 jalapeño, seeded and chopped
2 cloves garlic
1/2 c. packed fresh cilantro
1/4 c. buttermilk
1/4 c. sour cream
Juice of 1 lime
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 lb. ground chicken
1 chipotle chile in adobo sauce, chopped, plus 2 tbsp. adobo sauce
1 tsp. chili powder
1 tsp. cumin
Kosher salt
Freshly ground black pepper
3 c. shredded cheddar, divided
8 small corn tortillas
Fresh cilantro leaves, for serving
Preparation
Step 1In a food processor or blender, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.Step 2Transfer sauce to an airtight container. Refrigerate until ready to use. Step 3Make Ahead: Sauce can be made 3 days ahead. Keep refrigerated.
Step 1In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chipotle chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat. Step 2In a small nonstick skillet over medium heat, arrange about 1/4 cup cheese in a circle in an even layer about the size of your tortillas. Place a tortilla on top. Spoon some chicken filling on one half of tortilla and about 2 tablespoons cheese on the other half. Cook until cheese on bottom starts to crisp, about 4 minutes. Using a rubber spatula, fold the half with cheese up and over chicken, pressing to help taco remain closed. Cook until warmed through, about 1 minute, then flip and continue to cook until other side is warmed through, about 1 minute more. Transfer to a plate. Repeat with remaining tacos. Step 3Top tacos with cilantro. Serve with avocado ranch sauce alongside.
Have you tried these yet? Let us know how it went in the comments below.
