The season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.
So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!
Grilled Avocados with Pico de Gallo (GF) (V)
2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste
Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!
Pico de Gallo (GF) (V)
3 red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
Dice up equal quantities of onion and tomato. Roughly chop the cilantro.Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
First off, I want to apologize for the quality of this image. I left my phone that I usually use to take pics on my desk at work and this is all I have!
Last night was the Broncos game and I wanted to make something easy so Nick could just watch the game while I made dinner. Trust me, I didn’t mind – I’m not the biggest football fan in the world, but at least I try to make an effort. I had a hankering for Mexican food and remembered that I had purchased a package of Soyrizo when I was feeling spicy one day and it was just lounging in the fridge waiting for me to turn it into dinner. Not to mention that Fresh and Easy was having a killer sale on ground beef – it seemed like our destiny to have tacos.
That’s right – DESTINY.
The cleanest, easiest and prettiest way to make a taco spread is to set up a taco bar of course! Taco dishes have to be one of the cheapest dinners to make – yet still so incredibly satisfying. We kept it simple and just used the basics: shredded lettuce, shredded cheese, pico de gallo, guacamole and crispy taco shells. There’s something about that crunch that just makes the taco. I also served it along a bed of Cilantro-Lime Rice to pull the dish together.
- 1/2 package vegan soyrizo (or beef and taco seasoning for hungry bear boyfriends)
- 12 corn tortillas, crispy or soft (I prefer crispy)
- 1/2 cup shredded cheddar
- 1 head romaine lettuce, shredded
- pico de gallo
- Limes for garnish
- Heat a cast iron skillet on medium high heat.
- Cook the soyrizo according to package directions.
- Place about 1/4 c. soyrizo (or beef) in each tortilla, top with cheese, lettuce & pico, or serve family style & let everyone make their own tacos.
- Make sure to squeeze some lime juice on each taco for garnish. I like a lot of lime so I do about 1/2 lime per taco.
- We ate these with Cilantro-Lime Rice on the side. It would have been good in the tacos too!