Ever since I made those crispy chicken tacos a few weeks ago, I haven’t been able to stop talking or thinking of them. And as avocado season (is there such a thing?) comes to a close, I knew I wanted to make an avocado-filled taco. Voila. Crispy avocado tacos that are ready in. No time at all. Perfect for a taco Tuesday.

If you’re new to this whole crispy taco thing go ahead and catch up. If you’re not and you still haven’t made these, please tell me what your waiting for.

Shell: Store-bought corn tortillas, crispified by The Pioneer Woman’s method
Filling: Avocado
Toppings: Lettuce, diced tomato, jalapeño jack cheese, Alex’s Ugly Sauce & semi-homemade salsa

Results: If you don’t now by now, avocados are one of my favorite foods. They pretty much quantify a food group in our home these days. These were just as tasty and filling as the chicken ones made a few weeks ago. Taco #19 gets two thumbs up.

Only one left?! (Not ever, there are plenty of tacos to be had, no worries.) any suggestions for the final taco?