These are to die for tacos. I’ve made it so many times and each time, it turns out so great. It goes awesome with Virgin Mojito.
Ground beef hardshell tacos
Ingredients
- 1 lb ground beef
- 3 Tbsp taco seasoning
- 5 Tbsp cold water
- 1/2 cup cheese shredded
- 2 cups lettuce shredded
- 1/2 cup cilantro
- 1/2 cup salsa
- 1/2 cup sour cream
- 10 taco shells hard
Instructions
- Fully cook the ground beef. Drain extra grease. Add water and taco seasoning then cook for 3 more minutes.
- Dice tomatoes.
- Cut avocado into small cubes.
- Shred lettuce.
- Finely chop cilantro.
- Meanwhile, preheat oven to 375 degrees F. Place empty taco shells on a cooking sheet and bake for 5 minutes.
- Assemble each taco with meat mixture, tomatoes, avocado, cilantro and lettuce. Top it with sour cream and salsa. Sprinkle with shredded cheese. Serve immediately.
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This post was posted in Main Dish
Fresh Vegetable Salsa
Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers. This traditional Mexican sauce can be served with corn chips and tortillas. But also very good with meat, fish or simply as a summer salad.
Fresh Vegetable Salsa
If you don’t have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
Ingredients
- 4 tomatoes diced
- 1 english cucumber diced
- 1 sweet pepper (any color) cored and diced
- 1 onion diced
- 1 clove garlic diced
- 1/2 jalapeno pepper diced
- cilantro chopped
- salt and freshly ground pepper to taste
- 1 lime
Instructions
- Combine all ingredients in a bowl. Refrigerate for about 30 minutes, then serve.
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This post was posted in Appetizers
Kale Salad with Avocado and Mango
I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.
Kale Salad with Avocado and Mango
Ingredients
- 2 cups kale finely chopped
- 1 ripe avocado
- 1 large mango
- 1/2 red onion
- 1/2 cup cilantro
- 5 tsp mandarin juice freshly squeezed
- 1 tsp honey
- 8 tsp olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 Tbsp grated parmesan cheese (optional)
Instructions
- Wash all the ingredients.
- In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
- Meanwhile peel and dice mango into 1/2″ cubes.
- Cut onion into half-moon slices.
- Slice the avocado while it’s in its shell and gently scoop the slices with a spoon.
- Finely chop the cilantro.
- Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
- Mix everything together, top with grated parmesan cheese and drizzle with dressing.
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This post was posted in Salads
Delicious Tomato & Avocado Crostini
This Delicious Tomato & Avocado Crostini almost didn’t make it to the dinner table. I could eat them all day. Everyday.
Delicious Tomato & Avocado Crostini
You can use french baguette or any brad that you like or have in your pantry.
Servings 8 servings
Ingredients
- 8 large baguette slices diagonally cut
- 1 clove garlic minced
- 2 Tbsp cream cheese soft
- 2 large avocados fully ripe
- 1 avocado sliced
- 8 Cherry tomatoes sliced
- 2 Tbsp olive oil
- salt and pepper to taste
- cilantro for garnish
Instructions
- Position a rack in the upper third of an oven and preheat the broiler.
- Arrange bread slices on a baking sheet and drizzle with olive oil.
- Broil turning the slices over once, until golden brown, about 2-3 minutes per side.
- Halve two avocados lengthwise and remove pit; scoop the flesh into a small bowl, add cream cheese, garlic, salt and pepper to taste.
- Gently mash with a fork until spreadable.
- Spread the avocado mixture on the crostini, dividing evenly.
- Top each crostini with avocado slices and cherry tomatoes slices. Garnish with fresh cilantro.
This post was posted in Appetizers