Type what you have

Ingredients

• ✓ avocado
• onion
• garlic salt
• corn tortilla
• cilantro leaves
• jalapeno pepper sauce

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

Ingredients

• ✓ avocado
• tomato
• green onion
• black bean
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ avocado
• whole wheat pita bread
• refried bean
• salsa
• feta cheese
• cilantro
• hot sauce

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

Ingredients

• ✓ avocado
• ground turkey breast
• mexican cheese blend
• green poblano pepper
• seasoned salt
• onion
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
3. 3 Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

By SIMIBURTONS

Ingredients

• ✓ avocado
• ground beef
• ready rice garden vegetable
• taco seasoning
• water
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10-inch round baking dish.
2. 2 Heat a 10-inch non-stick skillet over medium heat. Cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. Drain off fat.
3. 3 Stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes.
4. 4 Cook rice according to package directions.
5. 5 Stir together ground beef mixture, rice, and 1/4 cup cheese. Spread into prepared baking dish.
6. 6 Top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes .
7. 7 Serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.

By Uncle Ben's

Ingredients

• ✓ avocado
• tomato
• orange
• kiwi
• red onion
• cilantro
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ avocado
• shrimp
• lime juice
• serrano chile
• cilantro
• salt
• red onion
• cucumber

Instructions

1. 1 Divide shrimp onto two shallow plates.
2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Ingredients

• ✓ avocado
• water
• olive oil
• liquid smoke
• fajita seasoning
• bell pepper
• onion
• flour tortilla

Instructions

1. 1 Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. 3 Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. 4 Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. 5 Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. 6 Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

By Elaine Nash

Ingredients

• ✓ avocado
• cauliflower
• carrot
• plum tomato
• onion
• cilantro
• lime
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ avocado
• salt
• black pepper
• cayenne pepper
• chicken breast
• olive oil
• red onion
• lime juice

Instructions

1. 1 Stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper in a small bowl until well combined; rub evenly into chicken breasts.
2. 2 Heat olive oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stir together onion, avocado, and lime juice in a medium bowl until combined; season with salt and pepper. Spoon over chicken breasts to serve.

By emarika

Ingredients

• ✓ avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• kosher salt
• black pepper
• garlic powder
• hot sauce
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ avocado
• corn on the cob
• tomato
• onion
• cilantro
• garlic
• olive oil
• red wine vinegar
• kosher salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until kernels are lightly charred but still firm, flipping often, 3 to 5 minutes per side. Cut kernels from cobs, transfer to a large bowl, and cool, about 10 minutes.
3. 3 Stir tomatoes, avocados, onion, cilantro, garlic, olive oil, and vinegar into corn; season with salt.

By Lisa Avery Croff

Ingredients

• ✓ avocado
• flour tortilla
• chicken breast
• pinto bean
• rice
• pico de gallo
• mexican blend cheese
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ avocado
• chicken breast
• tomato
• chipotle salsa
• cream of chicken soup
• sour cream
• salt
• white rice
• mexican-style cheese blend

Instructions

1. 1 Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
3. 3 Turn slow cooker off. Stir in sour cream and season with salt.
4. 4 Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

By Keri

Ingredients

• ✓ avocado
• water
• long-grain white rice
• refried bean
• salt
• garlic powder
• olive oil
• onion
• beef steak

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. 3 Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. 4 Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. 5 On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. 6 Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

By Jennifer Stout

Ingredients

• ✓ avocado
• olive oil
• ground beef
• taco seasoning
• romaine lettuce
• cherry tomato
• green onion
• salsa
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
2. 2 Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

By Fioa

Ingredients

• ✓ avocado
• egg
• bacon
• lime juice
• mustard powder
• paprika
• salad dressing
• tomato
• onion
• salt
• cayenne pepper

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
2. 2 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
3. 3 Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

By eye2une2a440

Ingredients

• ✓ avocado
• tuna
• mayonnaise
• salsa
• vegetable oil
• corn tortilla
• tomato
• spinach
• onion
• cheddar cheese

Instructions

1. 1 Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.
2. 2 Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.
3. 3 Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

By SteveSB

Ingredients

• ✓ avocado
• corn kernel
• vegetable oil
• tomato
• lime juice
• onion
• garlic
• jalapeno pepper
• salt
• cumin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
2. 2 Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
3. 3 Mash 1 avocado and coarsely chop the remaining one.
4. 4 Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl.

By CajunGrocercom

Ingredients

• ✓ avocado
• corn tortilla
• avocado oil
• guajillo chile
• olive oil
• onion
• garlic
• tomato
• vegetable stock
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
4. 4 Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
5. 5 Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
6. 6 Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

By gem

Ingredients

• ✓ avocado
• tomato
• mango
• cilantro
• red onion
• lime juice
• garlic
• salt
• honey butter
• shrimp
• flour tortilla

Instructions

1. 1 Toss tomatoes, mango, avocado, cilantro, onion, lime juice, garlic, and salt together in a bowl. Cover and refrigerate for 30 minutes.
2. 2 Melt honey butter in a skillet over medium-high heat. Add shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
3. 3 Place a few shrimp on a warm tortilla, top with mango salsa, and fold up. Repeat with remaining ingredients.

By abewasabe

Ingredients

• ✓ avocado
• yam
• red bell pepper
• cilantro
• olive oil
• green onion
• cumin
• lime juice
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
2. 2 Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
3. 3 In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
4. 4 Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.

By Lynn Mott

Ingredients

• ✓ avocado
• bean burrito
• cheese burrito
• cream of chicken soup
• cream of mushroom soup
• sour cream
• green chile pepper
• cheddar cheese
• tomato
• black olive
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place burritos in a row across the bottom of a 9x13-inch baking dish. In a medium bowl, stir together condensed soup, sour cream, and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives, and salsa.

By foodinmybelly

Ingredients

• ✓ avocado
• ground beef
• onion
• jalapeno pepper
• taco seasoning mix
• lettuce
• tomato
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
2. 2 Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

By Sarah

Ingredients

• ✓ avocado
• corn tortilla
• vegetable oil
• salt
• chicken broth
• cilantro
• tomato
• onion
• chipotle pepper in adobo sauce
• salt

Instructions

1. 1 Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
2. 2 Using a blender or food processor, blend tomatoes, onion, and cilantro until completely puréed.
3. 3 In a saucepan, heat chicken broth, chipotle chili, and puréed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado.

By ANDREE

Ingredients

• ✓ avocado
• peach
• red bell pepper
• red onion
• jalapeno pepper
• black bean
• cilantro
• cumin
• sea salt
• lime juice
• olive oil

Instructions

1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson

Ingredients

• ✓ avocado
• salmon fillet
• tomato
• garlic
• balsamic vinegar
• olive oil
• corn kernel
• red onion
• cilantro
• salt
• pepper
• lime

Instructions

1. 1 Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
2. 2 In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
3. 3 Serve salmon surrounded by the salsa and lime wedges.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ avocado
• shrimp
• green bell pepper
• red bell pepper
• garlic
• onion
• cilantro
• salt
• pepper
• olive oil
• chili pepper flakes

Instructions

1. 1 Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

By Nilda Cruz

Ingredients

• ✓ avocado
• shrimp
• red onion
• cilantro
• garlic
• tomato juice
• clam juice
• ketchup
• lime juice
• horseradish
• hot pepper sauce
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Ingredients

• ✓ avocado
• olive oil
• onion
• taco seasoning
• chicken broth
• fire-roasted diced tomato
• corn
• chicken breast
• tortilla chip
• oaxaca cheese
• sour cream

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
2. 2 Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
3. 3 Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

By thedailygourmet