We have really been getting into cooking Mexican food lately and for me it’s all about the salsas and toppings. My ideal taco is one that is overflowing with guacamole, tomato salsa, pickled onions, sour cream and hot sauce. Guacamole is a must have on pretty much all Mexican dishes and is such a great snack with tortilla chips. I’m a big fan of including chopped up tomatoes in the recipe as it brings a nice acidity to the creamy avocados.
This is best made just before serving to avoid the avocados going brown.
3 x Ripe Avocados
½ Red onion, finely diced
1 x large red chilli, finely diced
1 small bunch of coriander, chopped finely
1 x large ripe tomato
2 x limes
Salt and Pepper
Prep Time: 10 minutes
Cooking Time: n/a
Serves: 4 - 6 people as a taco topping or dip
I think the best way to make this recipe is on a large chopping board. This can be used for the chopping and the mixing of the guacamole.
1. On a large chopping board, finely dice the red onion, chilli and coriander. Set to the side of the chopping board.
2. Cut the tomato into quarters. Cut out the middle section of seeds and discard. Finely dice the tomato flesh.
3. Cut open the avocados, removing the seeds and skin. Place the flesh on the chopping board and squeeze the juice of the limes over the avocado. Season with salt and pepper. Using a fork or potato masher, mash the avocado until smooth.
4. Using a large knife, fold in the other chopping ingredients. Mix well. Taste and season with more salt, pepper or lime juice if required.
5. Serve as a topping for tacos or as a snack with tortilla chips or carrot sticks.