Best Ever Homemade Guacamole - Avocado Dip

Tip: Read directions completely before preparing.

Ingredients:

8 large, Hass avocados

½ lime, fresh squeezed lime juice

¼ cup, Roma tomato, minced

¼ cup, white onion, minced

¼ cup packed, cilantro, minced

3 large cloves, garlic, finely minced

1 teaspoon, sea salt

¼ teaspoon, fresh ground black pepper

¼ teaspoon, ground comino (cumin)

1/2 jalapeno, slice lengthwise, seeds and veins removed, finely minced

(Leave the seeds and veins if you like it hot and add the whole finely minced jalapeno! For even spicier Guacamole use a Serrano pepper.)

Directions:

Mince the tomato, white onion, cilantro, jalapeno, and garlic. Using a large bowl add the onions, tomato, cilantro, jalapeno, garlic, salt, black pepper, lime juice, and comino (cumin).

To prepare the avocados, pop off the dried stem from all the avocados and discard the stem. 

Slice the avocados in half. And carefully remove and discard the pit.

Scoop out of shell with a spoon. Place in the bowl with the other ingredients.

Then using a fork mash avocados and mix to desired chunky consistency.

Tip: Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish. Great on fajita tacos! I take this dish to all my family gatherings! It disappears!

Creamy Cilantro Avocado Sauce

Tip:  Read directions completely before preparing.

Ingredients:

1 large sized ripe Avocado, pitted, skin removed

1/4 cup, cilantro, chopped

1/2 lemon, juiced

1 garlic clove, chopped

1/2 teaspoon, Herbamare Seasoning or kosher salt

2 tablespoons, extra virgin olive oil

Freshly ground black pepper, to taste

Directions:

Place the garlic cloves, lemon juice, and olive oil into a food processor, then process until smooth.  Add in the avocado, cilantro and Herbamare or Kosher salt. Process until smooth and creamy.

Garnish with lemon zest and black pepper.  Serve immediately.  Enjoy!

Servings:  Makes 1 cup, 8 - 1/8 cups servings.

Tip:  You can use the Creamy Cilantro Avocado Sauce on regular pasta too!  Or as a dip for veggies! On tacos, salads, etc.

Shrimp Tacos with Avocado Cream Sauce

Tip:  Read directions completely before preparing.

Ingredients:
1 pound large shrimp
non-stick spray
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
¼ teaspoon garlic salt
¼ teaspoon paprika
1 tablespoon olive oil
1 cup finely shredded purple cabbage
½ cup chopped plum tomatoes
1 cup Avocado Cream Sauce
8 flour tortillas

Directions:

In a small bowl add, black pepper, cayenne pepper, garlic salt and paprika.  Mix well.

In a large bowl add your shrimp, olive oil and spice mixture.  Mix well and chill for about 30 minutes.

In a large skillet over medium high heat, spray with non-stick spray, then sear the shrimp for about 1 minute on each side.  Sear in batches, so that you do not over growd the pan and end up steaming the shrimp, instead of searing.  You also, do not want to overcook the shrimp.  Remove and place on paper towels to cool.

Heat the flour tortillas in a hot pan, or on a grill, until just turning a light brown and starting to puff up.

Place tortilla on plate and add 4 to 5 shrimp.  Top with some cabbage, tomatoes, and about 1 tablespoon of Avocado Cream Sauce and fold.  Enjoy!

Servings:  4

Labor Day Avocado Dip

Avocado Dip
 Ingredients:
2 large Hass Avocado
1/2 cup Pico de Gallo
Salt to taste

Directions:
Peel and mash the avocadoes.  Add the Pico de Gallo, mix and salt to taste.  Enjoy!