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| Yellow Tomato by ET Charles |
1 large avocado
1 yellow tomato, medium
2 Mandarins, small
½ of a 4 ounce can chopped green chiles, medium heat
For Tacos:
2 cups grated cheddar cheese
10 corn tortillas
Olive oil
Directions for the guacamole:
Wash and dry all produce. Chop yellow tomato and place in a bowl.
Peel and dice the two Mandarins, a small, sweet citrus fruit, and add to the bowl with the yellow tomato.
On a cutting board, slice the avocado in half. Wash the knife. Remove the pit. Score the fruit in each half vertically and horizontally. Using a spoon, scoop the fruit out of each half shell and add to the bowl with the tomato and the citrus. Smash avocado with a fork and mix the three ingredients together.
Add 2 ounces or to taste of canned chopped chiles to the avocado, tomato and mandarins and smash and mix again.
Directions for the tacos:
Pour 1 tablespoon of olive oil into a cast iron skillet and heat the corn tortillas as singles or groups of three until warm, turning the tortillas so both sides are moistened with olive oil. Place tortillas on plates, spoon guacamole on tortillas and top with grated cheddar cheese.
Yields: 10 guacamole tacos
Notes: Guacamole variation 6
