In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
For the guacamole, peel the avocado and place
Peel, remove seed, and mash avocados.
Mash everything together.
Chill for at least one hour to re-hydate the guacamole mix ingredients.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
b>Recipe #227901.Tomatillo Salsa.
Two hours before:
Prepare Recipe #51532 Guacamole
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
pieces.
Serve with spicy guacamole.
he mixture.
It is best to make this one day
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Cook rice in boiling salted water for 12 mins, or until tender. Drain. Combine with corn, pepper and cilantro. Season.
Sprinkle both sides of fish with seasoning. Heat oil in a large frying pan over medium heat. Cook fish for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the guacamole, mash avocados until almost smooth. Add lemon juice and cilantro. Season.
Distribute rice between serving plates. Top with fish, guacamole and cilantro leaves. Serve with lime slices.
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
owl for the remaining batches. Recipe recommends serve hot-but I
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To
rill. Charcoal grills are best for this recipe (and they're all
f you like a creamier guacamole.
Dice red onion, peppers
Prepare Spicy Seasoning Mix. Store in airtight