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.
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.
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
f you like a creamier guacamole.
Dice red onion, peppers
Prepare Spicy Seasoning Mix. Store in airtight
Heat oil in a large frying pan over medium heat. Saute onions, chili and cumin for 30 seconds. Add kidney beans. Cook, stirring, for 2 mins. Transfer to a serving bowl. Keep warm.
To make the coriander fish, brush fish with oil and sprinkle with coriander. Season. Cook over high heat for 1-2 mins per side, until just cooked through. Flake into large pieces.
Arrange beans, fish and corn on a large platter. Serve with tortilla chips, tortillas, guacamole, cheese, lettuce, tomato, lime wedges and cilantro leaves.
Place tortilla on a serving platter.
Top with lettuce, half of the turkey and 1 tortilla.
Reserve 1 tablespoon guacamole for top layer; spread remaining guacamole evenly over tortilla. Sprinkle with half of cheese, olives, bell pepper and green onions.
Top with remaining tortilla.
Spread sour cream; sprinkle with remaining cheese, olives, bell pepper and green onions.
Top with guacamole.
Serve immediately.
Serve with salsa.
Makes 4 to 6 servings.
pieces.
Serve with spicy guacamole.
our choice of sour cream, guacamole, salsa, or all three!
and another tortilla.
Spread guacamole even over tortilla.
(Use
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
and hot pepper sauce until guacamole is well-combined.
Preheat