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. \\