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08 April 2019

Chipotle Shrimp Taco with Avocado Salsa Verde


Avocado Salsa:

1 small onion, quartered

1 jalapeno, quartered, seeds optional

1 garlic clove, smashed

4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped

1/2 Hass avocado, peeled, seeded, and cut into chunks

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped



1 tablespoon olive oil

1 teaspoon chipotle or blended chili powder

1 teaspoon kosher salt

1 pound medium shrimp (about 20), peeled and deveined

8 corn tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges



- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.


Papaya Avocado Salad


2 avocados, semi-ripe

2 papayas, not too soft

3 limes

1 small red onion, minced

1 teaspoon ginger, minced

2 tablespoons olive oil

2 scallions, white part only, cut thin on the bias

1 tablespoon fresh mint leaves, sliced thin

Salt and pepper



- Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.

- Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.


Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous



1 cup diced ripe mango

1 cup diced ripe California avocado

2 tablespoons minced red onion

2 tablespoons fresh lime juice

2 tablespoons freshly chopped cilantro leaves

1 tablespoon finely chopped and seeded jalapeno pepper

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups reduced-sodium chicken broth

1 (10-ounce) box couscous

12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

1 tablespoon hot chili oil



- In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.

- In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.

- Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.

- Serve pork over couscous with salsa spooned on top.


Avocado Toasts


One 8-ounce ripe avocado, halved, pitted and peeled

Fine salt and freshly ground black pepper

4 slices whole grain or whole wheat bread

1 clove garlic, peeled and halved

2 tablespoons extra-virgin olive oil or unsalted butter, softened

Flaky sea salt, for serving

Crushed red pepper flakes, optional



- Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.

- Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.




4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

8 dashes hot pepper sauce

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced



- Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

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