Prep Time: 15 mins
Total Time: 50 mins
Servings: 8 tacos
Ingredients:
Avocado Ranch Sauce:
- 200g avocado
- 15g jalapeño, seeded and chopped
- 2 cloves garlic
- 15g packed fresh cilantro
- 60ml buttermilk
- 60ml sour cream
- 30ml lime juice (juice of 1 lime)
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Tacos:
- 15ml extra-virgin olive oil
- 150g yellow onion, chopped
- 3 cloves garlic, minced
- 450g ground chicken
- 30g chipotle chile in adobo sauce, chopped, plus 30ml adobo sauce
- 5ml chilli powder
- 5ml cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 340g shredded cheddar, divided
- 8 small corn tortillas
Directions:
Avocado Ranch Sauce:
1. In a food processor or blender, combine avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, lime juice, and cannabis oil. Puree until smooth, then season with salt and pepper to taste.
2. Transfer the sauce to an airtight container and refrigerate until ready to use.
3. Make Ahead: The sauce can be made up to 3 days ahead; keep refrigerated.
Tacos:
1. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring, until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute until fragrant. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 8 minutes.
3. Stir in the chopped chipotle chile, adobo sauce, chili powder, and cumin. Season with salt and pepper, then remove from heat.
4. In a small non-stick skillet over medium heat, arrange about 30g of cheese in an even layer, forming a circle about the size of your tortillas.
5. Place a tortilla on top of the cheese.
6. Spoon some of the chicken filling on one half of the tortilla and add about 30ml more cheese on the other half. Cook until the cheese on the bottom starts to crisp, about 4 minutes. Using a rubber spatula, fold the half with cheese over the chicken, pressing to help the taco stay closed.
7. Cook until warmed through, about 1 minute, then flip and cook the other side for about 1 more minute.
8. Transfer to a plate and repeat with the remaining tortillas and filling.
9. Top the tacos with fresh cilantro and serve with avocado ranch sauce on the side.