MEXICAN AVOCADO SALSA
Steps:
- Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
- Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.
EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP
A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!
Provided by Amy Duchesne
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take avocados and cut into and around the circumference of the avocado's pit.
- With both hands twist the two halves in opposite directions and pull apart.
- Remove the pit with a knife or a spoon.
- Carve out the flesh of the avocado with a tablespoon.
- Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
- Some people like the avocados more chunky than others-- either way it tastes great.
- Add diced onion and tomatoes to the avocados.
- Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
- In a separate small bowl put in 2 tablespoons of the dip.
- Add 1 tbsp of sour cream and adjust your seasonings again.
- Taste it and decide if you prefer your guacamole with or without sour cream.
- If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
- If not, do nothing and leave it like it is.
- Serve chilled with chips or add a little to your taco salad, tacos or fajitas.
Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6
TOMATILLO GUACAMOLE
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
MEXICAN TUNA-AVOCADO TOSTADAS
Because it's one of our favorite healthy convenience foods for a quick lunch (or dinner), we've taken canned tuna -- high in protein and Omega-3s -- beyond the classic mayo-laced sandwich salad. Here, rich avocado is swapped in for an easy salad that takes canned tuna to the next level.
Provided by Silvana Nardone
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together the tuna, avocado, chile powder and lime juice; season with salt and pepper. Place each toasted corn tortilla on a plate and top with half of the tuna salad. Top each with jalapenos and half of the olives, tomato and scallions.
Nutrition Facts : Calories 302, Fat 15.8 grams, SaturatedFat 2.7 grams, Cholesterol 29.1 milligrams, Sodium 303 milligrams, Carbohydrate 26.4 grams, Fiber 9.5 grams, Protein 20.1 grams, Sugar 1.3 grams
MEXICAN BREAKFAST TOSTADAS WITH AVOCADO PICO DE GALLO
Ready, Set, Cook! Special Edition Contest Entry: I grew up eating mexican food for breakfast, and knew I wanted to develop something that reminded me of home. This is an easy, savory breakfast that anyone can put together in the morning. It's not overly time consuming, and the end result is a beautiful breakfast meal. The avocado pico is the perfect compliment to the cumin spiced potatoes, black beans, and eggs. Top with sour cream if desired. Enjoy!
Provided by mnvolz
Categories Breakfast
Time 35m
Yield 8 tostadas, 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the tortillas, add 2 tablespoons of vegetable oil in large frying pan. Place over medium-high heat. Add the tortillas one at a time and fry until golden brown and crispy, about 1 minute each side. Use a tong to transfer to paper towl covered plate. Set aside.
- Next, heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas. Add the entire package of Simply Potatoes Diced Potato with Onion, diced red pepper, black beans, cumin and salt to pan; stirring to coat potatoes evenly. Cover and cook the potatoes 10 minutes, stirring every 2-3 minutes.
- While the potatoes are cooking, combine avocado, diced onion, diced tomatoes, jalapeno pepper, and lime juice together in a medium bowl. Cover and refrigerate until you are ready to serve.
- Next, heat a large non-stick frying pan on medium. Add butter to frying pan. Beat eggs and milk together in a medium bowl for about 2 minutes. Add the egg mixture to pan. Once eggs begin to set, stir and fold eggs over until no visible liquid remains. Remove from heat.
- Assemble each tostada by topping with the potato black bean mixture, scrambled eggs, avocado pico, and 1 tablespoon of goat cheese. Serve extra potato/black beans on the side. Enjoy!
Nutrition Facts : Calories 518.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 288.8, Sodium 463, Carbohydrate 51.2, Fiber 14.8, Sugar 4.4, Protein 21.6
TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
AVOCADO PICO DE GALLO
Make and share this Avocado Pico De Gallo recipe from Food.com.
Provided by drhousespcatcher
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients in medium bowl.
- Add the Avocado, Palm, Lime Juice and salt/Dash.
- Toss gently.
- Spoon into 6 martini glasses
- garnish with a sprig of parsley or cilantr.
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 0.8, Sodium 406.4, Carbohydrate 8.9, Fiber 4.8, Sugar 1.6, Protein 3.1
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