Avocado Salsa – Yummy!


My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive).  Credit is to Barbara Vinson the creator of the recipe and Allrecipes.com where I originally found this recipe.  It has my stamp of approval.

INGREDIENTS:

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced

DIRECTIONS

  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.

Served best with tostidos scoops

Chipotle Shrimp Tacos with Avocado Salsa Verde


Okay make sure you have your blender ready because this recipe smells SO much like authentic mexico you are gonna want a margarita in your hand when you are done!

I found this recipe online and tried it….it is now a staple especially in the hot weather because it is so clean and crisp and requires very little cooking.

INGREDIENTS

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder (I recommend chipotle)
1 teaspoon kosher salt (I cheated and used what I had on hand – pickling salt…but cut it in half)
1 pound of medium shrimp, peeled and deveined
tortillas or hard tacos (I use the ones that stand up on their own…the shrimp fit in the better)
fresh cilantro

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered (seeds optional)

Tomatillos
Tomatillos

1 garlic clove, smashed
4 medium tomatillos, husked, rinsed and coarsely chopped (these are those green tomato like veggies that are covered with a skin that resembles chinese lanterns Рfound in the produce section)
1 large avocado, peeled seeded and cut into small chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves (coarsely chopped)

DIRECTIONS:

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 OR more if they love them like we do!!! Yum Yum