White Corn Tortillas
Salsa, Sour Cream (For Serving)
Meat of Choice (Seasoned Mexi Style/Taco Pkt. Optional): Turkey/Chicken/Beef/Pork/etc., cooked, shredded (I used Leftover Pork Roast-Not seasoned)
Cream Cheese Avocado (Blend):
1 nicely ripened Avocado
1/2c Shredd. Mont. Jack Cheese, or more to taste
4 oz. Low Fat/No Fat Cream Cheese
1tsp Lime Juice (100% fridge kind)
1/2tsp Garlic Powder
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
A smidge shy of 1/4tsp Red Pepper Flakes
Cook Meat of Choice. Seasoning, with Mexi/Taco Season (Optional). Shred, if need be. I used leftover Pork Roast (Not seasoned).
In blender, blend Avocado Cream Cheese Ingredients.
Spread Corn Shell with Cream Cheese Mix. Top with Meat of choice, Mont. Jack Shredd. Cheese, Red Onions. Roll, place in TOOTH PICKS to secure. Bake 425 20-35 minutes.
Top with Sour Cream and Salsa.
*** OR ***
Roll up in Corn Shell. Fry in Coconut Oil. Serve with Sour Cream, Salsa.