FROZEN AVOCADO MARGARITA
Steps:
- Add the tequila, lime juice, agave, triple sec and ice to a high-power blender. Blend until the ice is crushed and the mixture is homogeneous, about 20 seconds. Add the avocado and barely blend, about 10 seconds more. The mixture will be smooth and pourable. (Be sure not to overblend, because the mixture will become too thick.)
- Use a lime wedge to moisten the rim of the glass. Dip the rim into the coarse salt. Pour the margarita into the glass and garnish with another lime wedge.
LINGUINE WITH AVOCADO, TOMATO & LIME
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
- Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
PASTA WITH TEQUILA, AVOCADO AND SHRIMP
Steps:
- Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
- Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
- Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
- Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
- Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.
AVOCADO-TEQUILA LINGUINE
I could eat this everyday, I think! Lots of herbs and veggies, feta cheese, creamy avocado and a splash of tequila sauces up linguine (or fettucine). Bring on summer!
Provided by EdsGirlAngie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet.
- Add onion and bell pepper; cook for 5 minutes.
- Add garlic, chile pepper and tequila, cook another 5 minutes.
- Add tomatoes, oregano, and cilantro; cook for another 5 minutes, or until tomatoes are soft.
- Stir feta cheese and avocado into the skillet.
- Season to taste with salt and pepper and add to the hot linguine.
- Mix thoroughly; adjust seasonings again.
Nutrition Facts : Calories 595.1, Fat 25.5, SaturatedFat 7.3, Cholesterol 26.8, Sodium 349.7, Carbohydrate 75.7, Fiber 8, Sugar 6.6, Protein 17.7
AVOCADO SALSA
Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.
Provided by Nigella Lawson : Food Network
Time 10m
Yield serves 8 as a condiment
Number Of Ingredients 6
Steps:
- Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.
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SPICY AVOCADO PASTA WITH TEQUILA SHRIMP - BURRATA AND BUBBLES
From burrataandbubbles.com
Ratings 22Total Time 25 minsCategory Main DishCalories 997 per serving
- Heat the oven to 425 degrees and boil a pot of salted water for the fettuccine. When the water is ready, boil the fettuccine.
- Meanwhile, place the shrimp in a baking dish and drizzle with olive oil, salt, pepper and chipotle chili powder. Mix to coat and spread the spiced shrimp in a single layer. Roast the shrimp in the oven for five to seven minutes, depending on size. The shrimp are ready when pink and opaque, but keep an eye open to avoid overcooking.
- While the shrimp roast, add the avocado, garlic cloves, olive oil, cilantro, cumin, cayenne, smoked paprika, lime juice, salt and pepper in a food processor. For the salt and pepper, start with about 1/2-1 teaspoon. Blend until smooth and scrape the side of the bowl if necessary. Once it's blended, taste and add more salt if needed.
- Remove the shrimp from the oven, pour the tequila over the shrimp in the hot baking dish and stir to coat as it sizzles.
LINGUINI WITH CREAMY AVOCADO SAUCE - THREE MANY COOKS
From threemanycooks.com
Servings 4Published Feb 6, 2012Estimated Reading Time 2 mins
- Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender.
- Meanwhile, make sauce by mincing garlic cloves in a food processor. Add lemon juice and olive oil, process until smooth. Add avocado, basil, and a generous sprinkling of salt; process until smooth.
- Add sauce, and half of pine nuts to the pasta, along with enough pasta cooking liquid to create a light creamy sauce. Serve, sprinkling with remaining pine nuts and Parmesan cheese, if desired.
THE BEST AVOCADO PASTA
From gimmedelicious.com
4.6/5 (37)Category DinnerCuisine ItalianTotal Time 15 mins
- While the pasta is cooking, place the avocado, olive oil,parmesan cheese, garlic, cilantro, and lime juice in a blender or food processor and blend well. You can leave it chunky or process it until it's creamy.
- Toss the pasta with the avocado sauce. Season with salt and pepper to taste and top with parmesan or romano cheese, if desired. Enjoy!
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AVOCADO TEQUILA LIME PASTA - PLANT POWER COUPLE
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5/5 (3)Estimated Reading Time 4 mins
- First, make the pasta: Cook your pasta according to the directions on the box. Strain and spray with cold water to stop the cooking process.
- Next, make the sauce: Add the remainder of the ingredients (excluding the avocado) to a small saucepan and bring it to a simmer. Lower the heat and allow the mixture to simmer for 5 minutes, stirring occasionally. When finished, add the contents of your saucepan along with the ½ avocado to a blender or food processor and process on high for about 30 seconds until it’s a nice creamy texture.
- Assemble and serve: Pour the sauce over your pasta and serve with your favorite grilled or fresh summer veggies, a big handful of cilantro, and freshly ground black pepper. You can serve this dish either warm or cold!
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