18Corn Tortillaswarmed, a few at a time and then cut into 3" rounds using a sharp cookie cutter
Oilfor pan frying
1/2lbGround Chicken
1/2packetTaco Seasoningalthough our Homemade Taco Seasoning recipe equals 1 full packet, so you will have leftovers
FOR THE CREAMY AVOCADO LIME DIPPING SAUCE:
1Avocadomashed
1tbspSour Creamor more for looser consistency
1-2tspLime Juiceor to taste
Salt & Pepper to taste
Garlic Powderoptional
HOMEMADE TACO SEASONING BLEND:
2tspChili Powder
1 1/2tspGround Cumin
1/2tspPaprika
1/4tspCayenneif you'd like some heat
1/2tspSalt
1/8tspGarlic Powder
1/4tspOnion Powder
1/4tspDried Oregano
1/8tspBlack Pepper
Instructions
Combine ground chicken with taco seasoning and a splash of water, cooking in a skillet until done. Cool slightly, then add to a food processor and add sour cream, processing until it holds together. A little stickier consistency helps hold the tacos together.
Warm two or three corn tortillas on a paper towel lined plate in the microwave for 15 seconds. Using a 3" cookie cutter, create your rounds and immediately place a small mound of the filling in the center. Do not over fill. Fold and press slightly, placing on a cookie sheet.
Place a piece of parchment over the finished tacos and then add another same-sized cookie sheet. Do not press. Freeze for at least 20 minutes.
Add oil to a skillet over high heat. Carefully add the tacos in batches and cook for a few minutes until golden, flip and repeat. Remove to a paper towel lined plate to drain any excess oil.
Meanwhile, mash the avocado in a small bowl, add lime juice, salt, pepper (garlic powder optional) and the sour sour cream. Whisk until smooth.