Wednesday, September 5, 2012

Taco night

taco night bird's eye
chicken taco
When we are in the mood for a super fresh meal that is simple and quick to put together, I default towards lean chicken tacos accompanied by freshly baked tortilla chips and guacamole. I love shredded grilled chicken topped with fresh salsa, just-made guacamole, and lots of lime. Since a packet of corn tortillas is more than we can eat in one sitting, I habitually use the leftover tortillas to bake tortilla chips. They are irresistibly tasty, particularly when paired with fresh guacamole. My grandparents had an avocado tree as I was growing up, so we were spoiled with ripe and zesty avocados at each year's harvest. The tree is long gone now, but we are now fortunate to live across the street from a grocery store that touts the creamiest and biggest avocados I have ever tasted - perfect for a heaping bowl of guacamole, or as a friend dubs it, magic sauce. Guacamole seriously makes everything taste better; I have been guilty of devouring an entire bowl of guacamole by myself. Try these freshly baked tortilla chips and guacamole, and you shall never want to eat tortilla chips from a bag ever again.taco night
fresh guacamole
freshly baked chips and guacamole
Freshly-Baked Tortilla Chips and Guacamole (tortilla chip recipe adapted from here)

Ingredients:
12 small (6 in.) white corn tortillas
1 tbsp extra virgin olive oil
1/2 tsp paprika
1/2 tsp chili powder
1 lime
1 tsp sea salt plus more to taste
3 large avocados
Freshly ground pepper to taste
1 Roma tomato, minced
1/2 red onion, minced

Directions:
1. Preheat oven to 350 degrees. Stack tortillas and slice the pile like a pizza into 6 triangle-shaped wedges.
2. In a large bowl, drizzle extra virgin olive oil, paprika, chili powder, juice of half of a lime, and 1 tsp sea salt onto tortilla wedges. Toss wedges around to distribute seasonings evenly.
3. Arrange seasoned tortilla wedges in a single layer on a baking sheet. Do not layer wedges; you may need to bake extra batches if you do not have enough room for all wedges to fit on a single baking sheet. Bake for 8-10 minutes, or until slightly golden and crispy.
4. While tortilla chips are baking, scoop the flesh of the avocados into a bowl. Combine with juice of half of a lime, tomato, onion, and sea salt & freshly ground pepper to taste. Sample guacamole often as you fold in the ingredients until it is to your liking. Eat immediately with baked tortilla chips. Yum!

4 comments:

  1. Looks delicious!
    I should go home and make tacos!

    ReplyDelete
  2. YUMMMMM!! That looks amazing! I will DEFINITELY be making these sometime soon!

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  3. MMM :) Love the pictures..so fresh and yummy looking

    ReplyDelete

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