Ingredients:

  • 8 corn tortillas (approximately 20 cm / 8 inches in diameter)
  • 1/2 cup vegetable oil (120 ml)
  • 2 cups cooked chicken, shredded (approximately 300g)
  • 1 teaspoon chili powder (5g)
  • 1 teaspoon ground cumin (5g)
  • 1/2 teaspoon garlic powder (2g)
  • Salt and pepper to taste
  • 1 ripe avocado, pitted and peeled
  • Juice of 2 limes (approximately 60 ml)
  • 1 clove garlic, minced
  • 1/4 cup Greek yogurt (60g)
  • 1 cup shredded lettuce (approximately 50g)
  • 1 medium tomato, diced
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1/2 cup crumbled queso fresco (70g) or feta cheese, optional

Instructions:

  1. Combine shredded chicken, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Mix until the chicken is well coated in the spices.
  2. In a food processor or blender, combine avocado, lime juice, garlic, Greek yogurt, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
  3. Heat vegetable oil in a large skillet over medium-high heat. Carefully fry each tortilla until golden and crispy, about 2-3 minutes per side. Drain on paper towels and season lightly with salt.
  4. Spread a generous spoonful of the seasoned chicken onto each crispy tortilla. Top with shredded lettuce, diced tomato, and a drizzle of avocado lime dressing.
  5. Garnish with fresh cilantro and crumbled queso fresco. Enjoy immediately while the tortillas remain crispy!