Sauté onion in small skillet with 1 teaspoon avocado oil until nicely browned, and then set aside
Take mashed yuca and blend with peeled plantain, garlic sea salt, and avocado oil in sturdy blender until a dough is made.
Remove dough from blender and allow to cool slightly.
Take a small handful of the dough and roll it between two pieces of parchment paper to form a “tortilla” about ¼” thin . Note: Making tortillas too thick will cause them to crack during the rolling process down below.
Repeat until baking sheet is filled, or yuca dough is used in its entirety.
Bake for about 15 minutes or until the tortillas can be worked with more easily.
While tortillas are baking, poach chicken breasts in simmering water in a stock pot for about 20 minutes or until cooked through.
Drain water from chicken and transfer chicken to a sturdy blender with remaining seasonings.
Blend until chicken is finely shredded and add in sautéed onion.
Raise oven setting to 425 F.
Now take one baked tortilla and place 1-2 tablespoons of the seasoned chicken and onion mixture in the tortilla lengthwise.
Roll up tortilla into a taquito and place back on parchment lined baking sheet. Note: if your tortilla cracks while rolling, use a little extra avocado oil and “seal” the cracks by pressing the dough back together manually. Repeat with remaining tortillas and chicken.
Bake for another 15-20 minutes or until nice and crispy; you will want to keep an eye on them to prevent burning.
For avocado dipping sauce, mix all of the dipping sauce ingredients in a blender or food processor and serve.