Of the ingredients I like most, my favorite without a doubt, is the avocado. So, I am sharing with you all some recipes that are easy to make, delicious, and above all, healthy. Here’s to cooking with Mexican avocados. Bon appetit!
Read Related: Healthy Thanksgiving Leftovers: Just Add Avocados!
AVOCADO CRAB TACOS WITH JICAMA TORTILLA
Makes: 16 small tacos
2 avocados from Mexico, halved, pitted and peeled
2 TBSP mayonnaise
1 TBSP finely chopped onion
1 TBSP chopped parsley
1 TBSP chopped cilantro
1 to 2 TSP minced Serrano chile
½ TSP salt
½ cup crab meat
16 super-thin slices jicama
¼ cup finely diced radish
Soy sauce, for dipping
- In a large bowl combine avocado, mayonnaise, onion, parsley, cilantro, chile and salt.
- Mash gently with a fork until combined.
- Stir in crab just until blended.
- Place filling on jicama slices; fold to form a taco.
- Top with radish. Serve with soy sauce on the side.
Tip: To make appetizer canapés, serve mixture on small rounds of sliced jicama.
AVOCADO & QUESO PANELA TORTAS
Yield: 4 sandwiches
4 TBSP extra virgin olive oil, divided
4 whole wheat bolillos or mini baguettes, split
6oz queso panela or feta cheese, sliced
2 Roma tomatoes, sliced
2 avocados from Mexico, halved, pitted, peeled and sliced
1 TBSP rice vinegar
½ TSP toasted sesame oil
½ TSP salt
¼ TSP dried oregano
½ cup thinly sliced red onion (about ½ small onion)
4 thinly sliced radishes
2 cups alfalfa sprouts
Chipotle chiles in adobo, optional
- Hollow out excess dough of each bolillo top. Drizzle 2 tablespoons of the oil on the inside of each half.
- Layer bottom halves with slices of cheese, tomato and avocado. In a medium bowl, combine remaining 2 tablespoon of oil, vinegar, sesame oil, salt and oregano; whisk to blend. Add onion and radishes; toss.
- Top sandwiches with salad and fill hollowed tops with sprouts; cover bottom halves with stuffed tops.
- Serve with chipotle chiles, if desired.
ENFRIJOLADAS WITH AVOCADO & QUESO FRESCO
1 Tbsp olive oil
¾ cup chopped white onion, divided
1 dried chile de arbol
1 cup chicken broth
3 fully ripened avocados from Mexico, halved, pitted and peeled
1 cup ¼-inch cubes queso fresco or mild feta cheese
¼ cup chopped fresh cilantro
1 Serrano chile, finely chopped
½ TSP salt
½ TSP ground black pepper
1 (15.5oz) can black beans, drained and rinsed
8 corn tortillas
¼ cup thinly sliced white onion
¼ cup crumbled queso fresco
2 TBSP chopped cilantro, optional garnish
- In a medium saucepan, heat oil over medium heat until hot. Add ¼ cup of the onion and the chile de arbol; cook, stirring constantly, until onions begin to brown, about 5 minutes.
- Add chicken broth, bring to a boil; reduce heat to low and simmer, covered, 5 minutes.
- Meanwhile, in a medium bowl, coarsely mash the avocados. Stir in cheese, remaining ½ cup onion, the cilantro, Serrano chile, salt and pepper.
- Heat a heavy skillet over medium heat until hot; add a tortilla and warm 30 to 60 seconds on each side. Remove tortilla to work surface and spoon about 1/3 cup avocado filling onto center in a crosswise mound.
- Roll sides of tortilla over filling and set aside fold side down. Repeat to use all of filling and make 8 rolls.
- Remove chile from chicken broth. In a blender, combine beans and broth; blend until smooth. Return to saucepan and bring just to a boil, about 5 minutes.
- Set aside ½ cup bean sauce.
- Divide remaining sauce among 4 plates. Place 2 rolls on the sauce on each plate; drizzle remaining sauce over rolls.
- Top with onion, crumbled cheese, and chopped cilantro, if desired.
- Serve immediately.