1 tablespoon olive oil
1 cup julienned onions
4 cups duck confit, shredded
1/2 cup tamarind sauce
1/4 cup chopped green onions
12 small flour tortillas
Vegetable oil for frying
1 cup sour cream
Juice of one lemon
2 avocados, seeded, peeled and diced
Juice of one lime
1 teaspoon minced garlic
1 cup plus 2 tablespoons diced tomatoes, peeled and seeded
1 cup grated Monterey Jack cheese
2 cups shredded lettuce
Salt and pepper
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