GAME DAY CRISPY ROLLED TACOS

Some people watch the Super Bowl for the game. Some people watch it for the ads.
And then there are those of us who are just in it for the food. For the big game or any special get together, skip the predictable chips-and-dip situation and bring something that actually disappears before halftime.

SERVES: 12 Rolled Tacos

TOTAL TIME: 30 minutes

INGREDIENTS
12 medium Coyotas tortillas
2 cups shredded cooked chicken, lightly seasoned
2 cups shredded lettuce
1 cup fresh tomato salsa
1 cup queso fresco, crumbled

CREAMY AVOCADO SALSA
2 ripe avocados
¾ cup heavy cream (or coconut cream)
¼ cup cilantro
Juice of 1 lime
½ teaspoon salt
 
INSTRUCTIONS
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Warm the tortillas. Heat a comal or cast-iron pan over medium heat. Warm tortillas a few at a time, turning once, until they soften and turn opaque. This keeps them from cracking when rolled.
3. Fill and roll. Place a small handful of chicken down the center of each warm tortilla. Roll tightly and place seam-side down on the prepared sheet pan. Repeat with all tortillas.
4. Bake. Transfer the pan to the oven and bake until the taquitos are golden and crispy, about 15–20 minutes.
5. Make the creamy avocado salsa.
While the taquitos bake, add avocados, cream, cilantro, lime juice, and salt to a blender. Blend until completely smooth and creamy. Adjust salt or lime to taste.
6. Serve. Transfer taquitos to a platter. Top with shredded lettuce, queso fresco, salsa fresca and creamy avocado salsa. Serve warm.