Try this summertime twist on tacos from Carrian Cheney with Oh Sweet Basil.
Grilled Avocado Tacos
5 Corn Tortillas
1 Ripe, but firm Avocado
Queso Fresco cheese, crumbled (found in the cheese section or by the Mexican products by meat)
1 Lime, cut in wedges
Heat a grill to medium high heat.
Cut open the avocado and remove the pit. Do not remove from the peel yet. Brush each open face with olive oil, and sprinkle with salt and pepper. Place inside down on the grill and cook for 2-5 minutes or until grill marks have appeared. Remove from the grill and allow to cool while you proceed.
Place each tortilla on the grill and grill each side for a few seconds, flip, and cook again, until grill marks begin to form and the tortilla puffs slightly. Remove from the grill and set on a plate.
To assemble –
Slice the avocado in 1/8 inch slices lengthwise, and layer a few slices in each tortilla with a little cheese and a squirt or two of lime juice. Enjoy!