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.  

Geoff, Stacy and Mekk in town. And taco Sunday

The grill in the middle of the table is a Raclette Grill. Check this link for more info. I love mine!

 http://studio5.ksl.com/?nid=126&sid=33682807#7FmKUs6awYhuOmwZ.32

 Grilled Zucchini Tacos

Serves 4 to 5

Ingredients:
2 zucchinis, tops and bottoms removed and sliced into strips
2 yellow squash, tops and bottoms removed and sliced into strips
3 tablespoons extra virgin olive oil
salt and pepper to taste
roasted tomatillo salsa:
8 tomatillos, cut in half
2 garlic cloves, gently smashed
2 tablespoons extra virgin olive oil
1 jalapeno, seeded and roughly chopped
½ avocado
½ bunch cilantro, roughly chopped
1 limes, juiced
sweet corn succotash:
2 tablespoons unsalted butter
¼ cup red onion, diced
¼ cup red bell pepper, diced
½ jalapeno, seeded and diced
1 garlic clove, minced
1 corn on the cob, kernels and milk removed from cob
18  4-5 inch corn tortillas
½ cup queso fresco, crumbled
2 limes, cut into wedges

Directions:
1. Preheat grill or grill pan to medium-high heat.
2. Preheat oven to 350°F.
3. Brush the zucchini and squash with olive oil,  season with salt and pepper and place on a hot grill/grill pan.
4. Grill on each side for 4 to 5 minutes or until slightly softened. Remove from grill and set aside.
5. Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper.
6. Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized.
7. Remove from the oven and place tomatillos and garlic into a food processor with the remaining salsa ingredients.
8. Puree the mixture until smooth, Season with salt and pepper. Set aside.
9. Melt the butter in a skillet over medium-high heat.
10. Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes.
11. Add the corn and continue to sauté for 5to 7 minutes. Season with salt and pepper.
12. Remove from heat and set aside.
13. Warm the tortillas over a griddle for about 3 minutes on each side.

 Slow Cooker Refried Beans (without the Refry!)

Author: Six Sisters Stuff

Recipe type: Side Dish

Prep time:  10 mins

Cook time:  8 hours

Total time:  8 hours 10 mins

Serves: 12 servings

Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can’t go wrong!

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• ¼-1/2 fresh jalapeno pepper, seeded and chopped (I used about ¼ because I wanted my kids to eat it and not think it was too hot)
• 2 tablespoons minced garlic
• 3 teaspoons salt
• 1¾ teaspoons fresh ground black pepper
• ⅛ teaspoon ground cumin (optional)
• 5 cups water
• 4 cups chicken broth
• -If you want to turn this into a big batch of bean dip, add the following:
• 2 cups salsa
• 2 cups shredded Colby Jack cheese
• 2 cups shredded pepperjack cheese
• 8 oz. cream cheese
• 16 oz. sour cream
• 2 Tbls chili powder
• ½ tsp. ground cumin
• Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

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.

Geoff and Stacy came in to town to clean out their Town Home to get it ready to sell. The are in Colorado for awhile. They love it there and just moved into a home with a back yard! Mekk and Stacy love it. It was a short visit and we decided a while ago to have a Taco Sunday. It's a family favorite. It's fun to watch your kids have kids and see the cousins play. I am truly blessed lady. I love my family.