1 Mission Produce avocado, diced
2 tbsp milk
1⁄4 cup sour cream
1 tbsp lime juice
1 tsp salt
12 corn tortillas, warmed
2 cups turkey breast, shredded (store- bought or homemade)
1 cup pepper jack cheese, shredded
2 tbsp avocado crema
Canola oil for frying
Pico de gallo
Prep Time: 20 min
Cook Time: 20 min
1In a small bowl, mix ingredients for avocado crema until smooth. Use a fork to continuously smash up the avocado while stirring. Store in an airtight container in refrigerator for up to 5 days.
2In a medium bowl, mix shredded turkey with pepper jack cheese and 2 tbsp avocado crema.
3Working with one tortilla at a time, spread 2 tbsp of turkey filling across the center of the tortilla. Roll tortilla tightly around filling and insert toothpick through center to hold together. Repeat with remaining tortillas.
4In a large skillet, heat ½ inch of canola oil over medium heat. Add three prepared taquitos to the oil and allow to cook until golden brown (about 2 minutes). Flip and continue cooking on other side until golden brown. Remove from oil and set on a paper towel lined plate. Continue with remaining taquitos.
5Serve over shredded iceberg lettuce, pico de gallo, and cotija. Drizzle with more avocado crema and serve immediately!
For more delicious, healthy, & easy-to-prepare recipes visit www.worldsfinestavocados.com/recipes