Mexican Grilled Avocado Eggs With Fresh Tomato Salsa Food

MEXICAN GRILLED AVOCADO EGGS WITH FRESH TOMATO SALSA

Steps:

• Preheat grill to 350˚F (180˚C).
• Make foil 'boats' for the avocados to sit in by folding up the sides of four pieces of aluminum foil.
• Cut avocados in half lengthwise and remove pits then scoop out the avocado with a spoon, leaving a little around the sides.
• Throw the avocado into a blender with the lime juice and blend for a few seconds.
• Spoon mixture back into the avocado shells and smooth it out so that the filling is flush with the top of each shell.
• With the back of the spoon, create a well in each avocado half that is large enough for an egg to fit into.
• Place avocado halves into the foil boats. Crack an egg into a small bowl, then gently transfer into avocado. Be sure not to break the yolk. Repeat with remaining eggs and avocado halves.
• Carefully place avocados and eggs onto your grill and cook with the lid down until whites are set, approximately 20 minutes.
• Meanwhile, prepare your salsa by combining the tomatoes, cilantro, lime juice and salt.
• Serve avocado eggs immediately, topped with the fresh salsa.

GRILLED AVOCADO WITH SALSA

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

GRILLED MEXICAN CHICKEN WITH TOMATO AVOCADO SALSA

Steps:

• In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
• Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
• Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.

TOMATO AND AVOCADO SALSA

Steps:

• Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

GRILLED MAHI MAHI WITH AVOCADO SALSA

Steps:

• Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
• Mix together and store in fridge can be made hours before.
• Meanwhile take mahi mahi and cut into strips.
• Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
• Grill over coals or on a grill or under broiler for 6-8 minutes per side.
• Serve fish with salsa on top.

BBQ CHILI DRUMSTICKS WITH AVOCADO & TOMATO SALSA

Steps:

• Remove the skin from the chicken. Put the drumsticks in a medium bowl or plastic bag. Drizzle them with the olive oil and sprinkle in the ground cumin, chili powder, brown sugar, salt and pepper. Toss to coat.
• Preheat BBQ. Grill to medium heat. Grill the chicken turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into the chicken reads 165°F
• While the chicken cooks prepare the fresh salsa; cut the cherry tomatoes in half and place in a medium size bowl. Peel and dice the avocado, dice the onion, mince the cilantro and gently combine all the fresh vegetables. Drizzle with fresh lime juice and toss again. Serve alongside the chicken.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!