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.
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
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!
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.
This main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.
Adapted from LAURA REGE
Food & Wine Magazine
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.
Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.
Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.
To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.
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