Tonight we had fish tacos for supper. I wanted to do a post about those, but we ate them up before I got a photo. I used tilapia and the marinade and sauce recipe from Guy's Big Bite. I wasn't a huge fan of the sauce, but the marinade was much better than just sprinkling the fish with some spices. I didn't bread the fish, and just sauteed the pieces in a skillet.
These were placed in corn tortillas with the sauce, some shredded cabbage, some crumbled queso fresco, and homemade guacamole.
I LOVE good guacamole. This means made fresh, and I prefer that it be a little bit chunky. I'm okay with diced tomatoes, but I don't put them in mine since Greg wouldn't eat it if I did. My method is simple, and one I developed as I tried different recipes.
First off, make sure your avocadoes are ripe. That means a little bit soft when you give them a gentle squeeze, but not too soft, and keep the squeeze really gentle. I cut the fruit in half, remove the pit, and scoop into a bowl with a spoon.
Add finely diced red onion (white onion works, but I prefer red). Diced finely, remember, unless you're running it through the food processor.
A splash of lime juice - I prefer fresh, but bottled will do.
A sprinkle of salt - trial and error here. Just remember you can always add, but you cannot remove...
If I have fresh cilantro, I'll chop some finely and toss it in.
Mash it together with a fork. Let it sit awhile before scarfing it down - lets the flavors "marry". My guacamole is smooth, not spicy, and so VERY yummy!
Oh, and avocadoes are GOOD FOR YOU! YEA!
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