Acapulco Avocado Salad Food

AVOCADO SALAD

Steps:

• Whisk 3 tablespoons vegetable oil, 1 tablespoon each fresh lime juice and orange juice, 1 minced shallot and 1/2 teaspoon salt in a large bowl. Add 2 diced avocados, 1 1/2 cups cubed jicama or radishes, 1/2 cup each cubed mango and pineapple and 2 tablespoons chopped cilantro; gently toss. Season with salt.

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

TANGY CUCUMBER AND AVOCADO SALAD

Steps:

• In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

PICKLED AVOCADOS

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

CUCUMBER-AVOCADO SALAD

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE

Steps:

• For Cilantro Cream Sauce:
• Puree garlic with salt.
• Combine sour cream, onion, cilantro and sugar.
• Add garlic mixture and stir gently to blend well.
• For Enchiladas:
• Heat tortillas, 1 at a time, in oil until soft.
• Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
• Spread a little Salsa Con Tomatillos on top.
• Roll enchiladas, and place, seam-side down, in shallow baking dish.
• Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
• Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
• Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.