Cookbooks are one of my greatest passions in life. In each episode of Tastemakers, I go behind the scenes with the authors of my very favorite cookbooks and uncover their stories, what makes them tick, and the secrets to making mouthwateringly delicious food. Let’s get into it with Lindsay Maitland Hunt.
If you don’t already own Lindsay’s cookbook, Healthyish, scoop it up right here! It is truly one of my faves of all time. And guess what? We’re giving away 10 copies of the book to you guys. To enter, all you have to do is hop over to my Instagram post about this episode and leave a comment stating your favorite part. Watch the video above, then keep scrolling for the recipe to the Quick Rotisserie Chicken Tacos with Smashed Avocado that Lindsay showed me how to make, and stay tuned for the recipe for her Single Serving Chocolate Peanut Butter Cookies comin’ at you next week!
1 avocado, chopped
1 tbsp fresh lime juice, plus wedges for serving
1/4 tsp crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
8 corn tortillas
1/2 of 2- to 2 1/2-pound (907-g to 1.2-kg) rotisserie chicken, shredded
1 cup (240 ml) store-bought salsa verde or pico de gallo
3 ounces (85 g) Cotija cheese, crumble, or extra-sharp Cheddar cheese, shredded
1/4 cup pickled red onions
fresh cilantro leaves, for serving
- Mash the avocado with the lime juice, red pepper flakes, and 1/4 tsp each salt and black pepper in a small bowl.
- Using tongs, toast each tortilla directly on the grate of a gas burner turned to medium-high. Cook, flipping once, until the edges are charred and the tortilla is hot. If you don't have a gas burner, microwave the tortillas until hot, 15 to 30 seconds.
- Spread the mashed avocado on the toasted tortillas, dividing it equally. Top with the chicken, salsa, cheese, and pickled onions. Sprinkle with cilantro leaves, red pepper flakes, and additional salt. Serve with lime wedges alongside.