Grilled Avocado Tacos and A Trip To Carlsbad

 Amazing Taco Shop in San Diego California  

This is my copy cat Avocado Grilled Tacos recipe from Galaxy Tacos 

Easy Grilled Avocados

2

 

ripe, fresh Hass avocados, seeded and peeled

2

 

Tbsp.

 

fresh lime or lemon juice

Olive oil or cooking spray

Sea salt to taste

Fresh ground pepper to taste

1. Cut avocado in half and remove seed with a spoon.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place cut side down on grill over hot coals for 2-3 minutes.
4. Season with salt and pepper to taste.​

Mexican Street Corn

Ingredients

• 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
• 2 tablespoons olive oil
• 3 tablespoons mayonnaise (I used light)
• 3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
• 2 tablespoons lime juice (fresh is my favorite)
• 1 tablespoon jalapeno peppers, finely chopped
• 1/3 cup fresh cilantro, finely chopped
• 2 tablespoons red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• salt and pepper to taste

Instructions

1. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
3. Serve immediately and store any leftovers in the refrigerator.

Slow Cooker Re fried Beans

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
• 2 tablespoons minced garlic
• 3 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin (optional)
• 5 cups water
• 4 cups chicken broth

Instructions

1. -Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

I spread a Hummus (I used Chile Lime from Haromons I has a little kick)  on the cooked Corn Tortilla

then some refried beans then grilled avocado then the Mexican sweet corn then some Cilantro to garnish then some Queso Fresco Cheeses. So yummy! We served it with fresh fruit. 

 Jackie, Diana and I 

 Kirk Jackie and Scott

 The Jesperson's have E Bikes and we went everywhere on them! So much fun!

 We eat at Jake's on the beach and it was yummy and a beautiful view.

   The Jesperson's own a home in Carlsbad and it is beautiful. We went down for 5 days. So much fun! We hiked Torrey Pines and rode the E bikes to the beach, the store and to Trader Joe's. Went to the movies and enjoyed the pool and hot tub. Great conversation. It was a fun week.