op bag, add the drained Quick Pickles and flour and shake
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.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
hrough.
Meanwhile, for the guacamole, mash avocado with lime juice
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco
ours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and cube
r you may put the guacamole into a tupperware or a
Layer equal amounts of guacamole, dairy sour cream and picante sauce in a clear glass bowl.
Serve with tortilla chips or corn chips.
Serves 8 to 12 people.
Spread Fritos in cake pan.
Sprinkle on grated cheese.
Cover with heated chili.
Broil until cheese melts (not long).
Cover with lettuce, tomatoes, etc.
Serve with salsa and guacamole.
Spread pita round with refried beans.
Top with cheese and picante sauce.
Heat in microwave until cheese melts.
Top with guacamole and enjoy.
Serves 6.
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Remove avocado flesh from shells and chop. Squeeze lemon juice onto avocado to keep from browning. Lightly mash avocado with fork. Mix in red onion, tomato, cilantro, jalapeno, garlic, pepper and smart salt. Serve with tortilla chips.
Preheat oven to 475 degrees.
Brown meat with onion and garlic; drain.
Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
Fold 2 sides over filling; fold ends down.
Place seam side down in 13x9x2-inch baking dish.
Bake in preheated oven about 13 minutes or until golden brown.
To serve, top with sour cream, guacamole and additional picante sauce.
nd cabbage.
Top with guacamole, chipotle white sauce and salsa
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.
ooked through.
For the guacamole, mash avocado flesh with a