Chicken Avocado Steak Tacos W Avocadocharred Tomato Salsa Recipes

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

STEAK TACOS WITH AVOCADO SALSA

Steps:

• Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
• Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
• Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
• Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

CHICKEN TACOS WITH AVOCADO SALAD

Steps:

• Toss the chicken with 1/2 cup salsa, the juice of 1 lime and 1 tablespoon vegetable oil in a large bowl; let marinate 10 minutes. Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper. Cover and refrigerate. Gently toss the hearts of palm, avocado, radishes, the remaining cilantro, 1 tablespoon vegetable oil and the juice of the remaining lime in a medium bowl; season with salt and pepper.
• Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side. Transfer to a cutting board and chop; season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.