Quick Avocado Tacos
- 3 avocados, peeled, seeded, and smashed
- 1 clove garlic, smashed
- 1 small red onion, diced
- 1 small jalapeno, seeded and thinly sliced
- 2 large tomatoes, coarsely chopped
- 1 bunch cilantro, finely chopped
- 1 lime, cut into wedges
- 8 corn tortillas
- Extra virgin olive oil
- Salt and pepper to taste
Lightly brush tortillas with olive oil and place in a single layer on baking sheets. Heat for 5-6 minutes or until heated through.
In a medium bowl, gently mix avocados, garlic, and onion. Spread this mixture onto heated tortillas. Top with jalapenos, tomatoes, and cilantro. Squeeze the juice of a lime wedge over each taco. Add salt and pepper to taste.
Serves 4. Ready in: 15 minutes
We always have salsa on taco nights. There's nothing better than a hot, spicy salsa served with warm tortilla chips. Alton Brown truly has the best tomato salsa recipe, and it's super easy too. You'll never buy the jarred stuff again!
- 6 Roma tomatoes, chopped
- 4 garlic cloves, minced
- 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
- 1 red bell pepper, fine dice
- 1/2 red onion, fine chopped
- 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
- 1 tablespoon olive oil
- 1 lime, juiced
- Chili powder, salt, and pepper, to taste
- Fresh scallions, cilantro or parsley, to taste
Recipe courtesy of Alton Brown, The Food Network
Serves 4-6. Ready in 12 hours
There are tons of good bagged tortilla chips out there, but nothing beats homemade. If you don't want to go though the trouble of frying your own, try baking them.
Baked Tortilla Chips
- 12 corn tortillas
- 1 tablespoon vegetable oil
- Juice of 1 lime
Serves 6. Ready in: 20 minutes
Nothing's better with spicy Mexican food than a good margarita! Remember to use good tequila only. the cheap stuff just doesn't taste good, and you're in for a killer headache tomorrow.
- 2 oz 100% agave tequila (I use Cazadores)
- 1 oz Cointreau
- 3/4 oz freshly squeezed key lime juice
Vigorously shake ingredients, strain into salt-rimmed margarita glasses. Garnish with a slice of lime
(I use a mixture of coarse salt and sugar for a little extra sweetness, and I like mine on the rocks.)
Serves 2. Ready in: 2 minutes