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Crispy Avocado Tacos

Crispy Avocado Tacos

A couple of these tacos and a simple side dish --  black beans, corn on the cobb, a shredded cabbage salad, a simple plate of raw veggies -- and you have a meal.  An icy cold Mexican beer with a slice of lime makes a fine, "adults only" side as well.
Course Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Katie Morford


  • 2 teaspoons extra-virgin olive oil
  • 4 ounces sharp Cheddar cheese, grated (about 1 1/2 loosely packed cups)
  • 8 corn tortillas
  • Favorite salsa, taco sauce, or sriracha
  • 2 ripe avocados, sliced
  • Salt
  • 8 crunchy, light-green leaves of Romaine
  • Lime wedges


  1. Set a large skillet over high heat. Add the olive oil and swirl the pan to coat the bottom. While the pan is heating, sprinkle the cheese over the tortillas, covering the entire surface.
  2. When the pan is hot, lay the tortillas in the pan (as many as can fit without overlapping) and cook until the cheese is melted and the tortillas are crispy and dotted with brown patches. Transfer to a serving platter.
  3. Top the tortillas with 1 to 2 teaspoons of salsa or a drizzle of taco sauce. Divide the avocado slices among the tortillas, laying them across the center. Add a small pinch of salt to the avocado. Tear each Romaine leaf in half and set it on top of the avocado. Fold and serve with lime wedges.