The avocado is a standard on my menu. I'm not a huge meat eater and, so, this little green fruit makes a regular appearance as the protein on my plate. I love it. Sliced up plain with a sprinkle of kosher salt, splayed atop a salad, or sandwiched as part of a BLTA between bread, it's healthy and lovely in so many ways. Naturally, then, I adore a good batch of guacamole, as well. It mixes up quick and utilizes the cilantro and tomatoes that are happily taking up residence in my little garden plot. The following recipe is simple and just right every time. I usually sprinkle in a touch extra salt and a squeeze more lime before all is said and done. Just taste and add more as you go. And, of course, just multiply the recipe as needed for a crowd.
I must also report that I have recently developed no small obsession with corn tortillas. Seriously, what was I thinking ordering flour my whole life?? I've missed out on so many great tacos. They make such a difference. You simply must see for yourself. This taco, then, has been a favorite this summer: Warm corn tortillas topped with melted cheese, a healthy spread of said guacamole, sometimes a scrambled egg or two, fresh cilantro, a dollop sour cream/greek yogurt, a squeeze of lime. Yu-um. Take me there.
makes 4 small tacos, or 2 servings
2 ripe Haas avocados
1/4 onion, minced
2 cloves garlic, minced
juice of 1/2 lime, plus more to taste
1/2 teaspoon salt, plus more to taste
large handful of fresh cilantro leaves, chopped
several cherry tomatoes or one small tomato, diced
pepper/hot sauce, to taste
the taco extras:
the taco extras:
4 corn tortillas
grated cheese of choice (chedder, gruyere, parmesan...), enough to cover tortillas
several sprigs cilantro, chopped
several dollops sour cream or plain Greek yogurt
1. Slice avocado lengthwise, circling all the way around. Twist the two sides, separating the avocado into two halves. Taking a spoon, scoop out the meat of the avocado into a medium bowl, discarding the pit.
2. Add onion, garlic, lime juice, salt, and cilantro, mashing all together with a fork until at desired consistency. Mix in diced tomatoes. Add pepper and additional salt and lime juice as desired. Guacamole is done! Serve immediately with tortilla chips, or continue on to make the tacos.
3. Place tortilla on small skillet lightly coated with olive oil. Grate cheese on top, bring to medium heat, and remove all when cheese is slightly melted. Repeat for each tortilla you have and top each with guacamole, more cilantro, sour cream/yogurt, and additional pepper and/or lime juice as desired. Serve.