Chicken Avocado Steak Tacos W Avocadocharred Tomato Salsa Food

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

CHICKEN TACOS WITH MANGO AVOCADO SALSA

Steps:

• Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
• In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
• Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
• Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
• While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
• Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
• To make the mango avocado salsa:.
• Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.

CHICKEN, AVOCADO&QUESO FRESCO TOSTADA; STEAK TACOS W/ AVOCADO&CHARRED TOMATO SALSA

Steps:

• Steak Tacos 3 medium tomatoes, halved and cored 1 fresh Serrano chili, stemmed Salt 1 pound flank steak ½ tablespoon olive oil 3 tablespoons finely diced red onion 3 tablespoons finely chopped cilantro 2 large ripe avocados, halved and pitted 2 limes, cut into wedges 8 fresh corn tortillas 1. Place tomatoes and chili on a roasting tray and set under the broiler. Roast, turning once, until charred all over, about 12 minutes total. Place charred tomatoes and chili in a food processor and pulse until a coarse salsa forms, about 1 minute. Season with salt to taste. Set aside. 2. Season steak with salt. Set a grill pan over high heat. Once pan is very hot, swirl in oil. Lay in steak and sear until charred and medium rare, 3-5 minutes per side. Remove steak from heat and set aside. 3. Meanwhile, in a small bowl, toss onions with cilantro and a pinch of salt. In another small bowl, make guacamole: Mash avocado with a fork. Season to taste with juice from a few lime wedges and salt. 4. Set a stovetop burner to high. Using tongs, hold each tortilla over burner until soft and charred in spots, less than 1 minute per side. Slice steak thinly against the grain. 5. Smear guacamole over tortillas. Top with sliced steak and onion-cilantro mixture. Serve with salsa and remaining lime wedges on the side.