1
Avocado, firm but not rock hard
1
Jalapeno
1
Tomato
Corn
Tortillas
2
Tablespoons Olive Oil
Lavender
Salt
Wash and dry the jalapeno. Roast on stove top on
medium heat. Use tongs to turn and char but not burn each side evenly. Place
charred jalapeno on a cutting board and cover with a dish for five minutes.
In the meantime, wash and dry the tomato; then chop
and place in a bowl. Wash the avocado well and then dry. Slice open and remove
the pit. Wash and dry the knife and then cut the interior flesh into a grid.
Use a spoon to scoop out the avocado and place the chunks in a bowl with the
tomato.
Rinse the charred jalapeno under water and remove
the skin. Place the jalapeno on a cutting board and cut off the stem end. Slice
open the jalapeno and remove the seeds and veins. Chop the remaining jalapeno
and add to the tomato avocado mixture. Toss.
Heat olive oil in a heavy skillet. Dip corn
tortillas in oil and heat. Drain on a paper towel lined plate.
To assemble tacos, grind one or two sprinkles of
lavender salt on each tortilla. Top with a spoonful of avocado, tomato and
jalapeno mixture.
Yields: 8 small tacos.
Notes: A friend Wanda, gave a lavender salt and pepper mix, from Western Colorado, to
me. I have altered many recipes using
these flavorful condiments.
Lavender salt may be found at A Pinch of Lavender at https://www.nielsenvillage.com/.
Lavender salt may be found at A Pinch of Lavender at https://www.nielsenvillage.com/.
