California Avocado Chicken Taquitos

Serves: 10


Spice Blend:

1/4 tsp. salt
1/4 tsp. ancho chile ground
1/4 tsp. smoked paprika
1/4 tsp. cumin ground
1/4 tsp. coriander seed ground
1/4 tsp. oregano dried
1/8 tsp. chipotle ground
1/8 tsp. clove ground


1/4 cup ghee divided
1 garlic clove minced
1 1/4 lb. chicken boneless skinless diced (I use 1 breast and 1 thigh, any type will do)
1 Tbsp. rice vinegar
1 1/2 ripe, Fresh California Avocados seeded, peeled, chopped
1/4 cup shallot fine diced
1/4 cup cilantro fine chopped
3 Tbsp. lime juice
10 grain free tortillas
1/8 tsp. salt or to taste

California Avocado Salsa Verde Ingredients:

2 jalapeƱos roasted, peeled and seeded
1/2 ripe, Fresh California Avocado seeded, peeled, chopped
1/2 cup water
1/4 cup shallots diced
1/4 cup cilantro whole leaves
2 Tbsp. lime juice
1 Tbsp. rice vinegar
1/4 tsp. cumin seed whole, toasted
1/4 tsp. coriander seed whole, toasted
1/8 tsp. fennel seed whole, toasted

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit