GUACAMOLE RECIPE BY TASTY
Here's what you need: avocados, small red onion, jalapeño, fresh cilantro, lime juice, kosher salt, freshly ground black pepper
Provided by Kiano Moju
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, mash the avocados until desired consistency is reached.
- Add the onion, jalapeño, cilantro, and lime juice, and season with salt and pepper. Stir to combine.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 14 grams, Fat 22 grams, Fiber 10 grams, Protein 3 grams, Sugar 1 gram
TEX MEX GUACAMOLE RECIPE BY TASTY
Here's what you need: avocados, corn, red onion, jalapeño, canned black bean, lime, salt, pepper, tortilla chip
Provided by Matthew Johnson
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the avocado, corn, red onion, jalapeño, black beans, lime juice, salt, and pepper. Mix together until fully incorporated.
- Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 89 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 1 gram
30 BEST TEX-MEX RECIPE COLLECTION
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Nutrition Facts :
CHICKEN FAJITA
This appetizing recipe has been on my weekly menu since I first tried it. One of the best dishes out there!
Provided by Jennifer Vahlbruch | Jen's Tasty Tidbits
Categories Savory
Time 5h
Number Of Ingredients 13
Steps:
- In a medium bowl, combine 2 tablespoons of each olive oil, lemon juice and Chicken Fajita Seasoning. Add the chicken strips and stir well so that they are all coated with the marinade. Put the covered bowl in the fridge and let the chicken marinate for at least half an hour, better 1 - 4 hours.
- Prepare the Pico de Gallo according to my instructions. Let the Pico de Gallo marinate for at least 15 minutes, better several hours in the refrigerator.
- Cut the vegetables and put them aside. Put the sliced lettuce in an extra bowl and store it in the fridge.
- Prepare the Guacamole Dip according to my recipe and put it covered in the refrigerator until use.
- Preheat a large cast-iron ***** with 1 tablespoon of olive oil and fry the chicken for about 3-4 minutes at high to medium heat.
- Add the vegetables and cook with the meat over medium heat for about 6-7 minutes until the vegetables have a tender-crisp texture or to your liking. Season with salt and pepper to your own taste.
- Warm up the tortillas and fill them with all your fajita filling within the centre. I do it this way: First, Guacamole Dip as a base, then lettuce, Pico de Gallo and finally the chicken and veggie fajita mixture.
- Fold in half or gently fold over one side of your tortilla into the middle fold over the other side of the tortilla into the middle.
Nutrition Facts : Calories 492 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 24 grams fat, Fiber 8.5 grams fiber, Protein 25 grams protein, SaturatedFat 4.2 grams saturated fat, ServingSize 4, Sodium 1121 grams sodium, Sugar 6.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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