Taqueria Guacamole Recipes

TAQUERIA GUACAMOLE

Taqueria Guacamole image

Provided by Rachael Ray : Food Network

Time 10m

Yield 2 to 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 ripe avocados
1 lemon, juiced
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt

Steps:

Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.

TACO TRUCK-STYLE GUACAMOLE

Taco Truck-Style Guacamole image

The acid in the tomatillos will keep your guacamole bright green even if not serving right away.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 ripe but firm avocados, peeled, pitted, and chopped
2 cups chopped tomatillos
1/4 cup chopped white onion
1/4 cup chopped jalapeno
1/2 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

In a food processor, combine avocados, tomatillos, onion, jalapeno, cilantro, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 cup water. Puree until smooth. Serve immediately or refrigerate in an airtight container up to 3 days.

FISH TACOS WITH GUACAMOLE

Fish Tacos with Guacamole image

Fish tacos are my new favorite thing-lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 cups angel hair coleslaw mix
1-1/2 teaspoons canola oil
1-1/2 teaspoons lime juice
GUACAMOLE:
1 medium ripe avocado, peeled and quartered
2 tablespoons fat-free sour cream
1 tablespoon finely chopped onion
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
Dash pepper
TACOS:
1 pound tilapia fillets, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
8 corn tortillas (6 inches), warmed
Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper

Steps:

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper., Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

Nutrition Facts : Calories 308 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 299mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

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