Posts Tagged ‘Easy Guacamole Recipe’

…In under 30 MINUTES!
adapted from a recipe in the San Francisco Chronicle Food and Wine Newsletter

Make the whole family happy by putting out the basics for the kids and lots of spicy options for the adults. If your kids like helping in the kitchen, have them mash the avocado for the Guacamole (fun for the kids).

2 small, ripe avocados
1/4 cup finely chopped white or sweet Walla Walla-type onion
2 tablespoons chopped cilantro
Juice of half a fresh lime
Salt and black pepper to taste

Fish Tacos:
1 pound thick fish fillets, such as salmon or halibut, cut into 1-inch cubes
1/4 cup all-purpose flour
4 tablespoons corn or peanut oil
Salt and black pepper to taste
8 or flour corn tortillas
Optional garnishes: Small head of cabbage, cored and thinly sliced; fresh salsa; chopped cilantro; Mexican crema or sour cream; slices of lime; diced tomatoes; shredded cheeses; sliced jalapeno peppers (fresh or canned)

INSTRUCTIONS: To make the guacamole, pit the avocados and place the flesh in a bowl. Use a fork to mash roughly. Mix in the onion, cilantro and the juice of half a lime or to taste. Season with salt and pepper to taste.

Coat the fish in flour, dusting off any excess. Set out a plate lined with a paper towel. In a heavy skillet over medium-high heat, heat 2 tablespoons of the oil. Add the fish and let cook in the pan for about 2 1/2 minutes per side without moving, turning individually with tongs, a total of 5 minutes. The fish should be a light golden brown. Salt and pepper to taste. Remove the fish the paper-towel lined plate.

To prepare the tortillas, place directly over a medium gas burner flame, turning with tongs, about 20 seconds per side. If you don’t have a gas burner, place in a hot, dry skillet for the same amount of time. As you warm them, place them on a plate and cover with foil.

Place the fish, the tortillas, and the fixings in separate dishes and let your family serve themselves.

Serves 4

PER SERVING: 375 calories, 28 g protein, 29 g carbohydrate, 17 g fat (3 g saturated), 36 mg cholesterol, 124 mg sodium, 5 g fiber.

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