DanaO's Guacamole Tacos!
3 ripe California avocados, the dark bumpy skinned Haas are the best
1 large garlic clove, crushed
1 tsp. olive oil
1 tbsp. hot pepper vinegar (just pour some from the jar of pickled peppers)
Salt and Black pepper
Using two knives, cut through avocados to chop but keep this mixture slightly chunky. Mix all together and set aside. Save your avocado seeds and place on top of guacamole until you're ready to use and it will stay nice and green instead of browning.
Preparing the taco shells:
10 corn tortilla
(Depending on the size of avocados and how much guacamole you taste, the number of tortillas you need could vary)
1/4 cup olive oil
4-5 oz. cheddar cheese, cut into long strips
Fry corn tortillas in olive oil over med. high heat briefly on both sides. They need to remain soft, so do not leave in oil too long. After both sides are hot and sizzling fold like a taco and fry on both sides briefly to shape. Add some cheddar cheese to fold but not too close to melt out of edges. Hold taco shell upright with tongs so just the bottom fold is touching oil. You just want to let the cheese get really warm, do not try to melt completely or else, you'll have a mess in your skillet.
Remove and drain on paper towelling. After all taco shells are ready, add 2 Tbsp. guacamole. Stand tacos upright in 2 two loaf pans, staggered. Salt lightly and place in 300 degree oven until ready to serve (30 minutes or less). Do not over heat.
Serve with typical taco toppings. Lettuce, tomato, onion, salsa, sour cream, etc. We love them just plain.
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