Place the chopped cilantro, diced tomatoes and diced onion into a bowl. Add about 2 tablespoons of lime juice (taste to see if more is needed) then add salt and pepper to taste. Serve with chips and guacamole!
-Avocados (depending on how much you want to make, I used 5 for about 5 people)
-2 Tomatoes diced
-1 Red onion diced
Scoop the avocado pulp into a large bowl. Mush it together till soft. Then add the lime juice about 2 tablespoons however taste as you add to see if it is the right amount. Then, fold in the red onion, tomatoes & cilantro. Add salt & pepper to taste. I served it with chips however you can also eat this with pita bread or crackers.
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
I enjoy a good Mexican dish, and tacos served with tomato salsa and guacamole would be one of my fav! This is a quick and easy easy way to get your fix. The beef can be served in both hard taco shells as well as soft.
- Ground Beef
- Ortego tacos & taco seasoning mix
- 2 tbl Olive Oil
Brown the ground beef with the oil in a pan. After the beef has browned, drain the water from the pan, and add about a cup of water to the meat along with the seasoning mix (it says the exact amount of water on the packet of the seasoning mix) Warm up the tacos in the oven but be careful not to leave it in for more than a few min b/c it heats up quickly and will burn!
There are some nights that I don’t want to eat anything heavy for dinner. In fact, on those nights I usually tend to not want to have to cook anything difficult either! That’s when I opt for breakfast for dinner. Pancakes, french toast or omelets served in wraps with Salsa on the side. Below is a recipe I whip up on Sunday mornings, or on those nights I want something light. The omelets can be prepared with cheese, or if you want to keep it Pareve (dairy free) you can leave that ingredient out, it will come out just as good!
a small bunch of cilantro
1 garlic clove, diced
4 mushrooms, diced
1 small tomato, diced
2 egg whites
cheese of your choice (I like to use mozzarella)
Fry up garlic & cilantro in a pan. Add the diced up tomatoes & mushrooms. (Allow for the mushrooms to soften and brown slightly before adding the eggs.) Whisk the eggs in a bowl, then add them to the pan. The cheese can be added once the eggs have become slightly firm. Once the eggs are firm, flip over in half, forming a half moon. Allow it to cook for an additional minute or so before removing from flame. As mentioned above, I serve this in wraps with salsa and it’s fantastically simple and flavorful.
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
JUST MIX ALL THE INGREDIENTS.
I prefer mixing the mango, tomatoes and avocado first.
And feel free to experiment! You can add a small jalapeno pepper, or a can of baked black beans, or more garlic if you want to.
I used lemon juice since I didn’t have a lime, about half of a large lemon, and it worked out wonderfully, since I like my salsa to be on the tangy side.