• 2 avocados, halved and mashed
• 1 lime
• 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 large jalapeño pepper, 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

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. 

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