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Avocado Brioche
Bread & Baking American

Avocado Brioche

4.0

Prep
30 min
Cook
30 min
Total
335 min

Instructions

  1. 1 Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
  2. 2 Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes; dough will appear sticky, but it will not stick to fingers.
  3. 3 Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.
  4. 4 Punch dough down, cover, and let rise again for another 2 hours.
  5. 5 Combine olive oil and salt in a small bowl.
  6. 6 Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Brush remaining oil mixture on top of the loaf.
  9. 9 Bake in the preheated oven until golden brown, about 30 minutes.

By Arae

Easy Avocado Bread
Bread & Baking American

Easy Avocado Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
  3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
  4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
  5. 5 Divide batter evenly between the two loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Best Guacamole
Appetizer Mexican

Best Guacamole

4.3

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
  2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Easy Quesadillas
Appetizer Mexican

Easy Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
  3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
  4. 4 Cut the quesadillas into triangles and serve.

By Cody

Avocado Tacos
Dinner Mexican

Avocado Tacos

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
  3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
  4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
  5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Avocado Paletas
Dessert Mexican

Avocado Paletas

4.4

Prep
20 min
Cook
5 min
Total
865 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
  2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
  3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Mexican Spicy Tomatillo Sauce
Mexican

Mexican Spicy Tomatillo Sauce

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Easy Keto Beef Tacos
Mexican

Easy Keto Beef Tacos

4.2

Prep
20 min
Cook
18 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
  2. 2 Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
  3. 3 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
  4. 4 Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
  5. 5 Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
  6. 6 Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

By Fioa

Avocado Lime Cheesecake
Dessert Mexican

Avocado Lime Cheesecake

4.7

Prep
20 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
  2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
  3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
  4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd

Fiesta Pita
Dinner Mexican

Fiesta Pita

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
  2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Puerto Rican Gazpacho Salad
Lunch Mexican

Puerto Rican Gazpacho Salad

4.7

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
  2. 2 Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

By Chef Victor A Rodriguez

Mean Green Guacamole Salsa
Appetizer Mexican

Mean Green Guacamole Salsa

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
  2. 2 Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
  3. 3 Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

By Lindsey Eustace