Purslane And Avocado Tacos With Pico De Gallo Food

EASY PICO DE GALLO

Steps:

• In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine.
• Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.
• Sprinkle on the cilantro, and stir to combine. Serve.

PURSLANE AND AVOCADO TACOS WITH PICO DE GALLO

Steps:

• Make Pico de Gallo:
• Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
• Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
• Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
• Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
• Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.

AVOCADO PICO DE GALLO

Steps:

• Combine the first 5 ingredients in medium bowl.
• Add the Avocado, Palm, Lime Juice and salt/Dash.
• Toss gently.
• Spoon into 6 martini glasses
• garnish with a sprig of parsley or cilantr.

CHICKEN TACOS WITH PICO DE GALLO

Steps:

• Slice the chicken breasts into thin strips then place in a bowl. Add all the remaining ingredients and mix well. Allow to marinade for 10-15 minutes.
• Heat a large non-stick frying pan till hot then fry the chicken strips in batched until golden brown and cooked through.
• While the chicken is frying, combine all the ingredients for the pico de gallo and set aside.
• Serve the chicken and pico de gallo with bowls of guacamole, sour cream and tortillas and extra lime wedges (optional).

FISH TACOS WITH PICO DE GALLO

Steps:

• Cut the tomato in quarters. Remove the seeds and pulp and discard.
• Cut the tomato quarters in 1/4" pieces.
• Cut the onion into 1/4" pieces.
• Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
• Finely chop the jalapeño.
• Finely chop the cilantro.
• Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
• Mix with a spoon until all of the ingredients are evenly dispersed.
• Set aside while you prepare the fish tacos.
• In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
• Rinse and dry the 8 leaves of romaine lettuce.
• Cut the fish into 2" to 3" pieces.
• Coat the pieces of fish in the flour mixture and set aside.
• In a large frying pan heat the cooking oil to medium hot.
• Fry the fish for about 3 minutes per side.
• Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
• Heat the tortillas in a frying pan or comal.
• Warm the tortillas on a hot griddle or comal until pliable.
• On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
• Top with a spoonful of pico de gallo and serve with a halved lime on the side.