Avocado On The Half Shell Recipes

AVOCADO ON THE HALF SHELL

Steps:

• Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld.
• Halve and pit the avocado, leaving the skin on.
• Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell.
• Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco -- it really makes the dish with a vinegary, spicy effect.
• Serve immediately with thin, warm tortilla chips.

AVOCADO TACOS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix avocados, onions, and garlic salt.
• Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
• Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

A WILD RIDE ON THE HALF SHELL

Steps:

• Combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
• Alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
• Combine and chill the cooked brown and wild rice.
• Preheat the oven to 350°F.
• Pour boiling water over raisins and apricots in small bowl.
• Let fruit stand 10 minutes, then drain and cool.
• Place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
• Remove from oven, set aside.
• Toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
• Just before serving, halve the avocados.
• Remove the seed by whacking a large knfe into the seed and twisting slightly-- that pit will pop right out!
• Then take a soup spoon/tablespoon and, starting at the top of one half, slide the tip of the spoon into the avocado trying to keep as close to the peel as possible.
• Gently move the spoon along the avocado until the flesh comes out.
• You are just trying to scoop out the avocado to make a little bowl from each half shell.
• Repeat this with all 4 halves.
• Next, fill each half shell with rice salad.
• Finally, slice each half of avocado flesh and place the slices on top of each shell.
• It looks nice if you fan out the slices.
• Serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.