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

Book Review and Interview: Swim Jim

 

 

Wildlife has intersected with the suburbs for years. It becomes attention grabbing when the wildlife is a larger predator. Kaz Windness, who is celebrated on social media for her thrift store chic, has written and illustrated a delightful, juvenile, crocodile trek through swamps and backyard pools with her sparkling, fun picture book, Swim, Jim! which was designed by Laurent Linn and published by Paula Wiseman Books an imprint of Simon & Schuster. Ms. Windness rendered her lively drawings in graphite on paper and then used a computer software program to color the drawings in appealing shades of green. The illustrations convey a young crocodile named Jim, and his siblings.  Onomatopoeia carries the text. Jim has a fear of swimming while his siblings both teasingly comment and eventually help. Swim Jim is a humorous and sweet story about conquering fear. Ms. Windness includes a sheet of crocodile facts and the source of inspiration for this reptilian tale in the endpapers.

Two Question Interview with Kaz Windness: 

    Once you decided to become a picture book illustrator, who or what was the most helpful resource?

 

KW: I’ve never not wanted to be a picture book illustrator. I did go to art school but attending children’s book writing and illustrating conference was most helpful in leveling up my professional skills. I learned what it took to be successful, networked with industry people, and met creative colleagues. Joining a critique group has been my best decision for long-term support and day-to-day companionship. Writing and illustrating can be a lonely journey, and it’s incredibly helpful to have friends who can help you and know what you are going through.

 

    Would you have any recommendations for illustrators, 12 years and younger?

 

KW: Carry a sketchbook everywhere and draw from life. This is the best way to grow and improve your skills. What you learn in observation and how your brain translates that to your hand and onto the paper will serve you in ways that no amount of making fan art or watching YouTube or TikTok tutorials can. Those are all valuable activities, too, but your uniqueness and true artistry come from how you look at and interpret your world. Draw the people in the dentist's waiting room. Draw glimpses of what you see from the windows of the bus. Draw your friends while you’re hanging out at McDonald’s. And be sure to draw young kids if you want to be a children’s book illustrator.

 

    Thank you for your thoughtful responses.

Visit Kaz Windness: Windness Books

Learn about alligators and crocodiles in Florida: USGS alligators and crocodiles

Learn about crocodiles in the Everglades: NPS American crocodile

Learn about American alligators: Smithsonian National Zoo

Visit your local book store: Second Star to the Right

 

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.

Sketch in Orange: Fox, Pumpkin, Squirrel

 

Sketchbook - Study in Orange