Guacamole Tacos: Guacamole with Yellow Tomato and Mandarins

 

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

Guacamole with Mandarin and Poblano Chile

 

Poblano pepper

1 large avocado

2 Mandarins which are a small, sweet, orange citrus fruit

1 Poblano chile pepper which is a larger, dark green chile pepper

Directions: Wash and dry all ingredients, even though they will all be peeled.

Using medium heat, roast the Poblano chile on stove top to blacken the tough exterior layer. Turn to ensure even blackness. Remove chile using tongs. Place on cutting board and cover with medium sized bowl for 5 minutes and allow to steam.

Under cold running water peel the blackened exterior layer of the Poblano chile. It should slide off, leaving the green fruit. On a cutting board, remove seeds and veins. Dice chile and put in a bowl.

Peel and dice the two Mandarins, a small, sweet citrus fruit, and add to the bowl with the diced Poblano chile.

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 chile and the citrus. Smash avocado with a fork and mix the three ingredients together.

Serve with chips or as a topping on quesadillas and tacos.

Serves 6 people as an appetizer.

Notes: The Poblano chile gives this guacamole a hotter flavor and the Mandarins add a sweetness. This version of guacamole did receive rave reviews from the daughter.

Guacamole variation 5.

Guacamole with Nectarines

 

1 large avocado

2 small to medium nectarines

1 Anaheim chile

Directions: Wash and dry all ingredients, even though they will all be peeled.

Using medium heat, roast chile on stove top to blacken the tough exterior layer. Turn to ensure even blackness. Remove chile using tongs. Place on cutting board and cover with medium sized bowl for 5 minutes and allow to steam.

Under cold running water peel the blackened exterior layer of the chile. It should slide off, leaving the green fruit. On a cutting board, remove seeds and veins. Dice chile and put in a bowl.

Peel and dice nectarines and add to the bowl with the diced chile.

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 chile and nectarines. Smash avocado with a fork and mix the three ingredients together.

Serve with chips or as a topping on quesadillas and tacos.

Serves 6 people as an appetizer.

Notes: The nectarines give this guacamole a tart and sweet flavor.

Guacamole variation 4.