Avocadotacodip Recipes

AVOCADO TACOS

Avocado Tacos image

These savory tacos are quick and easy.

Provided by Karyn Ulriksen

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

3 avocados - peeled, pitted, and mashed
¼ cup onions, diced
¼ teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.8 g, Fat 16.3 g, Fiber 10.4 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 110.5 mg, Sugar 1.5 g

AVOCADO TACO DIP

Avocado Taco Dip image

This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 14 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) refried beans
1 cup sour cream
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados, halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

Steps:

Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. , In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 275 calories, Fat 23g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 568mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.

CREAMY AVOCADO DIP

Creamy Avocado Dip image

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.

Provided by Food Network Kitchen

Categories appetizer

Time 5m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime
Pinch cayenne pepper
Kosher salt

Steps:

Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.

EASY AND DELICIOUS AVOCADO DIP

Easy and Delicious Avocado Dip image

This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.

Provided by ipekwilliamson

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

2 ripe avocados, peeled and pitted
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup sour cream

Steps:

Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 17.8 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 160.3 mg, Sugar 0.7 g

AVOCADO TACO DIP

Avocado Taco Dip image

Make and share this Avocado Taco Dip recipe from Food.com.

Provided by Ulsh72

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 avocado
1 cup sour cream
6 ounces cream cheese
2 tablespoons taco seasoning
1 tablespoon salt
1 tablespoon Mrs. Dash table blend seasoning
1 tomatoes
1 cup four-cheese Mexican blend cheese

Steps:

Peel and mash avocados.
Slightly heat Cream Cheese until very soft. Mix with Sour Cream.
Stir mashed Avocado into Sour Cream and Cream Cheese mixture.
Add Taco Seasoning, Salt, and Mrs. Dash.
Mix to taste. Add more seasoning to taste if desired.
Pour into flat bottomed serving dish.
Top with diced tomato and cheese.
Serve with Tortilla Chips.

Nutrition Facts : Calories 320.3, Fat 29.5, SaturatedFat 16.1, Cholesterol 71.2, Sodium 1519.2, Carbohydrate 7.1, Fiber 2.5, Sugar 1.9, Protein 8.9

CRISPY AVOCADO TACO

Crispy Avocado Taco image

The most unusual taco ever. This is the signature taco recipe at Border Grill restaurant. Note: Large avocados are recommended for this recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Provided by gailanng

Categories Avocado

Time 43m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 cups fresh corn kernels
sea salt & fresh ground pepper, to taste
1 red bell pepper, cored, seeded and cut into 1/4-inch dice
3 green onions, white and light green parts only, thinly sliced
1 canned chipotle chili, seeded, if desired and minced
1/2 bunch cilantro, chopped
3 tablespoons red wine vinegar
2 1/2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup quinoa
1/3 cup poppy seed
1/3 cup sesame seeds
all-purpose flour, for dusting
1 -2 avocado, ripe firm fresh seeded, peeled and cut into 1-inch slices (see note in description)
salt, to taste
vegetable oil, for frying
8 (4 inch) corn tortillas, warmed
4 leaves romaine lettuce, torn in half
1 cup corn salsa (recipe below)
8 sprigs cilantro, for garnish

Steps:

To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl.
Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors.
To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter.
In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
Place flour for dusting into a third bowl.
Season avocado liberally with salt.
To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.
Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.

Nutrition Facts : Calories 568.3, Fat 34.8, SaturatedFat 4.8, Sodium 722, Carbohydrate 58.4, Fiber 14.1, Sugar 9.2, Protein 13.7

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