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Tag: avocado

Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Mango Nectarine and Avocado Salsa

July 31, 2018

Mango Nectarine and Avocado Salsa

  • 1 medium mango, cut into ½ inch dice
  • 1 large nectarine, cut into ½ inch dice
  • 1 ripe avocado, mashed
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of 2 limes
  • Salt

Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.

Mango Avocado Kale Salad with Mango Tamarind Dressing

October 1, 2017

This recipe reminds me of summer and mangos are still available .. in case you can’t find them, substitute any seasonal fruit like an apple or pear… it will be delicious!

  • 1 to 2 mangoes, cut into ½ inch squares
  • 1 avocado, cut into ½ inch squares
  • 2 cups fresh kale, cleaned and chopped (I used a mix of chopped cruciferous vegetables)
  • 1/3 cup slivered onions

Transfer all the ingredients to a serving bowl.

Dressing

  • 1/3 cup mango juice
  • 2 teaspoons tamarind concentrate
  • Juice of one lime
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 2 tablespoon honey
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil

Add the mango juice, tamarind, lime juice, cumin, cayenne, honey, salt and oil to a air tight container with the lid on. Shake really well and taste for seasonings. Pour over the veggies, toss well and serve.

Quick Pork Tacos with Poblano and Pineapple Salsa and Avocado Crema

August 8, 2016

OMG, I am so excited about this recipe- this screams summer to me!! I love using Latin/Mexican ingredients in the summer… so good and delicious… this is perfect for through the week or to entertain with…

  • 1 to 2 pounds pork tenderloin, cleaned and excess fat cut off and cut into 1 inch squares
  • 2 chipotle peppers in adobo and some sauce
  • 1 teaspoon honey
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Blend the peppers, honey, lemon juice, oil and salt together and marinate the pork pieces in the mixture for at least 2 to 3 hours.

  • 2 tablespoons olive oil

Heat a grill pan with the oil and cook the pork pieces on a high heat till they are golden brown and just cooked through- about 3 to 4 minutes. Keep warm.

Salsa

  • 1 cup pineapple, sliced
  • 1 poblano pepper, cut in half
  • 1 onion, cut in half with skin on
  • Drizzle of olive oil
  • Salt
  • Juice of a lime

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet and drizzle with oil and sprinkle with salt. Mix well and roast in oven for about 20 minutes till the vegetables are soft. Take out and let cool. Take the skin off the poblano pepper and chop all the vegetables. Place in a bowl and add lime juice and more salt if needed. Set aside.

Avocado Crema

  • 1 avocado, cut in half
  • ½ cup cilantro, chopped
  • 1 jalapeno, deseeded, chopped
  • ½ cup chicken or vegetable broth
  • Juice on one lime
  • Salt

Transfer all the ingredients to a blender. Blend till a smooth consistency is achieved.

Serve the pork on warmed corn tortillas topped with the salsa and the crema!

 

Greens with Avocado and Cumin Dressing

July 6, 2016

I have making this salad almost twice a week. We love avocados- well, my husband and I do. I usually make guacamole a lot and we enjoy it with fish, chicken or any other Mexican cuisine. Since we love avocados so much, I now incorporate them into a simple salad. Some mixed greens, halved cherry tomatoes and a delicious dressing.

The dressing in this salad is the star- I used fresh lemons, honey and extra virgin olive oil. The main ingredients that make this dressing amazing is roasted cumin seeds and smoked paprika. I think I need to make a big jar of it as I find myself licking the plate after the salad is done.

Definitely try this salad- it is delicious…

  • 4 cups mixed greens
  • 1 cup cherry tomatoes, cut in half
  • 2 ripe avocadoes, cut into 1 inch pieces

Place the greens, tomatoes and avocado pieces into a medium salad bowl.

Dressing

  • 1 teaspoon roasted cumin seeds, crushed
  • 2 tablespoons extra virgin olive oil
  • Juice of two lemons
  • 2 to 3 teaspoons honey
  • 1 teaspoon smoked paprika
  • Salt

Add the cumin seeds, lemon juice, honey, paprika and salt into a small bowl. Slowly drizzle the olive oil until the dressing emulsifies. Check for seasonings and drizzle over the salad. Toss and serve.

Fresh Corn and Avocado Salad

June 19, 2016

This is a perfect summer salad to make either as on it’s own or as a side or even better- some grilled chicken, steak or shrimp on top!!!

Either way, it is quick, easy and yummy!

  • 2 fresh corn ears, taken off the cob
  • 1 large avocado, diced
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • Juice of ½ or 1 lime (depending on size)
  • 1 teaspoon salt

Mix all the ingredients and let sit for at least half an hour before serving.

 

Deconstructed Shrimp Enchiladas with Tomato Sauce

March 22, 2016

These are soooo good! I saw some chef make a version of these on The Chew… and it looked yummy.. and very interesting as she added nutmeg to the tomato sauce- not something I associate with Mexican cooking…. So, I tweaked it to my taste and came up with this version. They are easier than traditional enchiladas as there is no assembly requires.. just dip the tortillas in the sauce and add the filling, fold in half and serve!!! Definitely make yesterday’s slaw with them…

  • 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
  • 2 garlic cloves, peeled
  • 1 jalapeno chili, sliced in half and deseeded
  • 1 medium onion, chopped
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup fish stock
  • ½ cup heavy cream
  • 1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep warm.

  • 1 pound medium shrimp, cleaned and cut into half
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Heat a frying pan with the butter and olive oil. Add the shrimp and cook on medium heat, stirring constantly, for 3 to 4 minutes or till the shrimp is cooked through. Turn heat off and keep aside.

  • 1 large avocado, diced
  • Juice of half a lemon
  • 1 teaspoon salt

Mix the avocado, lemon juice and salt in a small bowl and keep aside.

  • 6 to 8 6 inch tortillas, heated in a toaster oven or stove top
  • ½ cup queso fresco, crumbled

Take each tortilla and immerse in the tomato sauce. Remove and place on a plate. Add some shrimp and avocado and garnish with some queso fresco. Repeat with the rest of the tortillas.