Official version - Guacamole of the Hass Avocado Board
The delicious taste of Hass avocados is accented by just a few simple ingredients and is seasoned to your taste.

4 Ripe, fresh Hass avocados
1 Tbsp.  fresh lemon juice
½ small sweet white onion, minced
1 ripe Roma tomato, seeded, diced

2 Serrano peppers, seeded if desired, diced
Cilantro, chopped, optional
Salt and pepper, to taste



2 ripe avocados
1/2 teaspoon Kosher salt
1 Tbsp. of fresh lime juice or lemon juice
2 Tbsp. to 1/4 cup of minced red onion or thinly sliced green onion
1-2 Serrano Chiles, stems and seeds removed, minced
2 Tbsp. Cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.



3 Haas avocados, halved, seeded and peeled
1/2 lime, juiced

1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced


Notes: Since Peppers are a part of these recipes: 

If heat equals strength and this is the World's Strongest Man Contest, the habanero chile can lift an 18-wheeler. The serrano can lift a VW van. The jalapeño can lift a Vespa, which is still pretty powerful compared to the pepperoncini lifting a Big Wheel way down at the bottom of the Scoville scale.

The habanero: Lantern-shaped and bright yellow or orange, the habanero is the hottest chile that is readily available in U.S. groceries. You can seed habaneros to lower the heat, but when working with them, wear gloves and keep your hands away from your face. Wash anything that touches the chile's seeds or juices. The habanero’s floral, tangy flavor works well as the focal point of a dip.

The serrano: Looks like a slender jalapeño. As it ages, it turns from green to red to yellow. Rich and potentially blistering (though sometimes fairly mild), serranos show up most often in salsas, marinades, sauces and chilis. Its size and shape make the serrano difficult to core and seed, so the best way to temper it is by using less of it.

The jalapeño: A workhorse pepper that is easy to find in most grocery stores. It's easy to work with, too. If you have a moderate tolerance for heat, you should be able to handle a jalapeño without removing the seeds and ribs. (If you're less tolerant of heat, try taking out the seeds and ribs.) Jalapeños are dark green (red when extra ripe) and have a sweet flavor that is similar to a bell pepper with a kick.

NOTE:  Serrano peppers preferred over Jalapeño peppers. Forget about Habaneros or Ghost peppers.  Kosher salt over table salt.

3 tablespoons freshly squeezed lemon juice (1 lemon) instead of lime (Preference)
8 dashes hot pepper sauce instead of pepper like Crystal or Chilulo  (Preference)





1lb. shelled deveined uncooked medium shrimp 
2 tablespoons    Taco Seasoning Mix 
3 garlic cloves, minced
3 tablespoons lime juice
2 tablespoons oil 
1 Ripe avocado, pitted, peeled and diced
1 pkg.  Taco shells (Soft or Hard)

cups shredded iceberg lettuce or Cole Slaw
1 Medium tomato, chopped 
¾ cup Salsa

In medium bowl, combine shrimp, taco seasoning mix, garlic and 2 tablespoons of the lime juice; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on plate. Cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat.

In small bowl, toss avocado with remaining tablespoon lime juice.  Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.


20 medium prawns, peeled and deveined
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 corn tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)

For the Cilantro-Lime Sour Cream:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
 juice and zest from one lime and salt to taste


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