Avocado Tacos

Supplies:

• Guacamole (See Family Favorite: Guacamole Recipe)

• Corn Tortilla Shells

• Shredded Cheese

• Tin Foil or Cookie Sheet

• Optional: Salsa

Instructions:

1. Make Guacamole and set it aside.

2. Set oven rack in the second position from the top and cut a sheet of tin foil to fit.

3. Place 4-6 corn tortilla shells on the tin foil and sprinkle liberally with shredded cheese. We like a Cheddar/Monterey Jack mix but use your favorite.

4. Turn the broiler on and leave the oven door ajar.

5. *Do Not Walk Away* <-- This is a warning to the absentminded cook, like me. :P

6. When the cheese is melted, bubbling, and beginning to brown, pull the shells. The timing of this will depend on your oven. It is usual just a few minutes. My oven cooks the back middle shell the fastest, so I pull them as they begin to turn golden.

7. Put a generous spoonful of Guacamole in the center and fold over.

8. You can dip in salsa if you like, but they are perfect as is.

9. Enjoy!

Other Tips:

• You can use Flour Tortilla Shells if you prefer them or if that is what you have available. The corn shells add another level of flavor that we enjoy.

• If you don't have all the ingredients for Guacamole. Sliced Avocados sprinkled with Garlic Salt works great too.

• Or you can skip the Guacamole and just dip in salsa. Quesadilla-style!