Guacamole

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Photo Credit: Instantparty.com, 2019.

For weekend get togethers,  your guests will forgive you if your party lacks guac. Make some in no time with the easy, no-frills recipe! Mushed avocado and diced tomatoes, onion, and jalapeno or habanero peppers give it a fresh, feisty kick that’ll make your mouth water! Pair it with classic Margaritas, if you like. 

Serves 4

Ingredients:

3 Haas avocados, peeled and diced
1/2 tomato, finely diced
1/2 onion, finely diced
1/2 habanero or jalapeño pepper, finely diced
1 garlic glove, minced
2 tablespoons chopped cilantro
Dash of lime juice
Salt, to taste
Tortilla chips, for serving
Pita bread, for serving

Directions:

In a bowl, mush avocados until slightly chunky.

Add tomato, onion, peppers, garlic, cilantro, lime and salt. Mix together.

Serve immediately with tortilla chips, vegetables or pita bread.

 

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Halibut Ceviche

 

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Photo Credit: Instaparty.com, 2019

A heat wave is upon us, s with 200 Million people caught up in if in the Midwest and Eastern United States these past few days.  And it is just too darn hot to cook. With that being said, ceviche is a great, refreshing summertime treat that makes it easy to beat the heat!  This recipe is made with fresh halibut, lemon juice, lime juice, a little vinegar, red onion, and a touch of cilantro for a light, fresh snack that’s great on sliced avocado or tortilla chips. Use it to get the party started, and follow it with a perfectly refreshing cocktail.

Serves 4

Ingredients:

11/2 pounds Halibut ,skinned and cut into 1 cm cubes (See Cook’s Notes)
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup white wine vinegar
1 tablespoon kosher salt
1/4 cup cilantro, finely chopped
1/2 cup red onion , diced
1 jalapeño  seeded and diced
Avocado slices, for serving
Tortilla chips, for serving

Directions:

Chill Halibut in fridge.

Combine lemon juice, lime juice, vinegar, salt, cilantro, red onion and jalapeño in a glass bowl. Add chilled halibut, cover and refrigerate for 4-6 hours. Drain some (but not all) of juice.

Serve with sliced avocado and tortilla chips.

Cook’s Notes:

Ceviche is typically made with raw seafood, lime juice, herbs, onion and other flavorings. The additional flavorings range from mango to avocado to cucumber. The common theme is that the seafood is “cooked” in the lime juice.

Shrimp, raw or cooked can be used as a great substitute for the halibut.


Shrimp and Fried Avocado Tacos

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Photo Credit: Dennis Prescott, 2016.

 

Take your avocado obsession to the next level by rolling them in breadcrumbs, baking them to crispy perfection and stuffing them in a tortilla with a few spicy shrimp. This version of a textural dream that is crunchy, spicy, and refreshing, all at the same time.We are sure that your hunger for tacos will never be the same on Taco Tuesday!

Serves 8

Ingredients:
For the Avocados:
1/4 cup all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large egg whites
1 cup Japanese panko breadcrumbs
2 tablespoons olive oil
2 medium firm but ripe avocados

For the Slaw:
1 lime
4 tablespoons mayonnaise
1/2 small red cabbage, cored and thinly sliced
2 scallions, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1/2 cup fresh cilantro leaves, plus more for serving

For the Spiced Shrimp:
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoons olive oil
A squeeze of fresh lime juice

For Assembly:
8 small flour tortillas, warmed
Lime wedges, for serving
Sour cream, for serving
Chopped tomatoes, for serving

Directions:
To make the avocados:
Heat oven to 425°F.

Line a large rimmed baking sheet with nonstick foil.

In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the egg whites in a second small bowl. In a third small bowl, combine the panko with the oil.

Cut the avocados in half, remove the pit and peel. Cut each half into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the egg, letting any excess drip off and finally in the panko, pressing gently to help it adhere. Transfer to the prepared baking sheet and repeat with remaining avocado slices. Bake until golden brown, 20 to 25 minutes.

To make the slaw: Finely grate the lime, making zest, into a large bowl, then squeeze in 2 tablespoon juice from the same lime. Whisk in the mayonnaise and a pinch of salt. Add the cabbage, scallions, and jalapeño and toss to coat; fold in the cilantro. Cover with plastic wrap and refrigerate until ready to assemble to tacos.

For the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, paprika, salt and pepper in a medium bowl. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours for best results.

Heat 2 tablespoons of the oil in a a large heavy-duty or cast iron skillet on high heat until it begins to shimmer. Add the shrimp.and cook until  just cooked through and slightly pink, about 3 minutes. Do this in batches if necessary with more oil; the shrimp should be in a single layer.   Turn off heat and finish with a squeeze of fresh lime juice. 

To assemble:  Grill tortillas on stove top over the flame until lightly charred.  Fill the tortillas with the avocados and top with the cabbage slaw, followed by three of four shrimp. Serve with extra cilantro, lime wedges, sour cream and chopped tomatoes, if desired.

Enjoy!