Crispy Taquitos with Guacamole, Thick Cream and Fresh Cheese - Rick Bayless

Ingredients

• 1 1/2 cups coarsely shredded cooked chicken
• About 1 teaspoon Mexican oregano
• Salt
• 12 corn tortillas (the thinner the better—look for ones that make great chips)
• Vegetable oil (preferably one designated for high heat use) to a depth of about ½ inch for frying
• 2 avocados
• About ½ cup tomatillo salsa
• 4 or 5 leaves of romaine, cut crosswise into ½-inch strips
• 1/2 cup (loosely packed) chopped cilantro
• About 1/2 cup Mexican crema, crème fraiche or sour cream thinned with a little milk or cream
• A sliced radish or two
• Several tablespoons crumbled Mexican queso fresco or other garnishing cheese like feta, goat cheese or salted farmers cheese