Crispy Pan-Fried Avocado Tacos with pickled red onions and Mexicali slaw

Halve and peel onion. Slice halves into thin strips (julienne). Halve avocados and remove pits one at a time by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/3" slices. Toss slaw mix and ranch dressing in a medium mixing bowl. Season with a pinch of salt and pepper and refrigerate until serving.

Good

% Daily Values based on a 2,000 calorie diet

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