Tex Mex Guacamole Recipe By Tasty

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GUACAMOLE RECIPE BY TASTY



Guacamole Recipe by Tasty image

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

4 avocados, halved, pitted, and diced
¼ small red onion, finely chopped
½ jalapeño, seeded and finely chopped
¼ cup fresh cilantro, finely chopped
2 tablespoons lime juice
kosher salt, to taste
freshly ground black pepper, to taste

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



Tex Mex Guacamole Recipe by Tasty image

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

2 avocados, pitted, peeled, and diced
½ cup corn, cooked
½ red onion, minced
½ jalapeño, seeded and minced
½ cup canned black bean, drained
1 lime, juiced
salt, to taste
pepper, to taste
tortilla chip, for serving

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



30 Best Tex-Mex Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Tex-Mex Potato Salad
Tex-Mex Ground Beef Skillet
Tex-Mex Macaroni and Ground Beef Casserole
Tex-Mex Breakfast Bowl
Quick Tex-Mex Black Beans
Easy Homemade Salsa
Tex-Mex Corn Casserole
Tex-Mex Chili
Tex-Mex Corn on the Cob
Easy Taco Casserole
Fiesta Dip Recipe
Texas Nachos
The Best Steak Fajitas
Tex-Mex Chicken Chopped Salad
Perfect Tex-Mex Enchiladas
Tex-Mex Popcorn
Easy Crockpot Taco Soup Recipe
Tex-Mex Shepherd's Pie
Tex-Mex Oven Fries with 2 Dipping Sauces
Creamy Tex-Mex Pasta Salad
Tex-Mex Tamale Pie
Tex-Mex Cheese Quesadillas
Tex-Mex Rice
Tex-Mex Skillet Sweet Potatoes
Tex-Mex Stuffed Peppers
Tex-Mex Grain Bowl
Tex-Mex Cornbread
Tex-Mex Breakfast Burritos
Tex-Mex Biscuits
Tex-Mex Salad Bowl

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Tex-Mex dish in 30 minutes or less!

Nutrition Facts :

CHICKEN FAJITA



Chicken Fajita image

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

10.5 ounces (300 grams) chicken breast, sliced into narrow strips
2 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons Chicken Fajita Seasoning *
1 Recipe Pico de Gallo **
3.5 ounces (100 grams) red bell peppers, sliced (about 1/2 red pepper)
3 ounces (80 grams) onions, sliced (about 1/2 onion)
5.3 ounces (150 grams) zucchini, sliced and then cut in halves (about 1 medium-sized)
3.5 ounces (100 grams) mushrooms (Champignons), sliced (about 5)
3.5 ounces (100 grams) lettuce, sliced ***
Salt and Pepper for taste
1 Recipe Guacamole Dip ****
4 Tortillas (10 inches / 25 cm)

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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