Saturday, July 3, 2010


Last night was taco night at  our house.  We don't often cook Mexican at home because there are so many good restaurants around here, but we're trying to eat in as much as possible since I have a hard time trusting restaurant kitchens.  And for good reason - we have had several cheesy mishaps.

If I've learned anything from going dairy-free, it's that you can't take away cheddar cheese and sour cream without replacing it with something else creamy and homemade guacamole.  I've tried eating tacos with just meat, lettuce and tomato and they are no bueno!  This guacamole works equally well as a dip for tortilla chips and as a condiment.


2 medium avocados, ripe but not mushy
1 small shallot, finely chopped OR 2 Tbsp finely chopped red onion
2 Tbsp fresh cilantro, finely chopped
2 garlic cloves, minced
juice of 1/2 lime
salt & pepper to taste
1 small jalapeno, seeded & finely chopped (optional)

Peel avocados and remove pits.  Mash with a fork and stir in remaining ingredients (guacamole should be chunky).  Serve immediately.

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