Preheat oven to 425 degrees.

Heat 1 tablespoon of avocado oil in a medium skillet. Once hot, add the sliced onion. Sauté for about 10 minutes, or until the onions are translucent and soft. Add in minced garlic and sauté additional 1-2 minutes.

In a medium bowl, combine the shredded chicken and buffalo sauce. Mix until fully combined.

Microwave tortillas for 15-30 seconds. Place them onto a baking sheet line with parchment paper. Spray all the tortillas with cooking oil and flip over. On one side of the tortilla start to build the taco by placing a little bit of cheese, chicken, sautéed onions and more cheese. Fold over other side and press firmly down so they tortilla stays closed against the cheese.

Place the tacos in the oven for Bake for 9-15 minutes or until the tortillas are golden brown.

While the tacos bake, make the avocado crema by placing the ingredients into a food processor and blending until smooth. Taste and adjust salt level to personal preference.

When the tacos are done, remove from oven and serve with avocado crema. Enjoy!