Spicy Guacamole Wrap
Serves 4 people
INGREDIENTS
4 pita bread
4 salmon steak
8 asparagus
1/4 chopped purple onion
Salt and pepper, to taste
2 tablespoons of olive oil
2 tablespoons of Spicy Guacamole
PROCESS
COOK the asparagus in boiling water for 5 minutes.
STRAIN and sauté for 3 minutes with salt and pepper. Cut in half.
SEASON and roast the salmon for 3 minutes on each side or until cooked.
HEAT the pita bread and spread the guacamole.
ADD salmon, asparagus and lettuce.
WRAP up the pita bread by bending one end inward and shaping into a cone. The other end is open.
SERVE.
Guacamole Turkey Burger
Serves 6 people
INGREDIENTS
6 Seasoned Turkey Burgers
6 slices cheese
6 hamburguers buns
1 - 2 cups of greens (Optional, watercress)
1 a tray of guacamole
PROCESS
Cook the turkey burger meat, following the packet instructions until cooked thoroughly.
Place the cheese to the top of the burgers during the last minute of cooking.
Remove the sliders to a platter and cover with foil.
Lay the buns with the cut side down on the grill and cook until lightly toasted, approximately 30 seconds. This step is optional.
Place the greens among the 6 bottom buns, top each with a turkey patty, and finish with a big spoon of guacamole.
Cover with the top bun and serve hot.
Classic Guacamole Hot Dog
Serves 4 people
INGREDIENTS
Hot dog bread
1 onion
2 tomatoes
guacamole
1 jalapeño (optional)
Pepper
Guacamole Classic Guacamole
PROCESS
Heat the hot dog bread "divided into 2" on a plate, without reaching the full division and at the same time prepare our pork sausage rotating it to cook all sides for a total of 6/8 minutes.
Add diced tomatoes, previously washed and dried, to the center of the bread, the warm pork sausage, 2 tablespoons of guacamole and finally a mayonnaise decoration (also optional).
Shrimp and Smashed Avocado Tostadas
Serves 6 people
INGREDIENTS
1 pound of shrimp, clean
1 tablespoon guajillo chili powder
½ lemon, juice (or to taste)
Salt and pepper to taste
To Serve
Tortilla
Guacamole
Pico de Gallo Salsa (diced tomatoes, onion, salt, lemon, cilantro, optional, jalapeno)
PROCESS
In a mold, mix the shrimp, chili powder, cumin, lemon juice and season to taste with salt and pepper.
Heat a pan with a little oil, and fry the shrimp. Cook until they change color. Remove from heat and set aside.
To prepare the tortillas, on a toast, place guacamole, then the shrimp and then a little bit of a pico de gallo salsa.