INGREDIENTS
4 smalls
corn tortillas
1/2 cup
vegetable oil
4
peruvian avocados
3
green onions
1
lime
1
lemon
1 serving
kosher salt and freshly cracked pepper
1 cup
charred corn
1 cup
heirloom cherry tomato
1/2 cup
colby jack cheese
1
shallot
4 oz
tightly cilantro leaves stems removed
1 clove
garlic
1/2 tsp
pepper flakes
1/2 cup
olive oil
2 tbsp
red wine vinegar
1 tsp
salt