Celebrate Cinco de Mayo with these quick and tasty avocado recipes, each designed to be prepared in just 15 minutes:
Avocado Cilantro Chicken Tacos
A perfect blend of creamy and fresh flavors, these easy soft tacos are perfect for a quick dinner or a casual gathering with friends. Topped with a vibrant avocado cilantro crema, they are sure to impress your taste buds.
Serves 4
Avocado Cilantro Crema Ingredients
- 1 bunch cilantro, finely chopped
- 2 ripe avocados, pitted, peeled
- 1/2 cup plain Greek yogurt
- 2 Tbsp lime juice
- 1 clove garlic, minced
- Salt to taste
Avocado Cilantro Crema Instructions
- Add ingredients to a blender or food processor and blend until smooth.
- Add a tablespoon of water if the crema is too thick and continue blending.
- Set aside.
Taco Ingredients
- 2 rotisserie chicken breasts, chopped or shredded
- 1 cup shredded cabbage
- 1 package corn tortillas
- 1 bunch cilantro, roughly chopped
Taco Instructions
- Arrange tortillas on a cutting board.
- Layer on crema, chicken, cabbage, and more crema.
- Sprinkle with cilantro.
- Serve immediately.
Chicken, Bean & Avocado Tostadas
This quick and delicious meal brings together crunchy tortillas, savory refried beans, and fresh toppings. Perfect for a weeknight dinner or noshing with friends, these tostadas offer a flavorful bite that’s sure to please everyone!
Serves 4
Ingredients
- 1 pack street taco tortillas
- ¼ cup vegetable oil
- 1 16-ounce can refried beans
- 1 rotisserie chicken breast, shredded
- 1 cup shredded iceberg lettuce or cabbage
- 1 cup crumbled Cotija cheese
- 1 tomato, finely chopped
- 1 avocado, pitted, peeled, sliced
Instructions
- Heat oil in a skillet. Carefully slide a tortilla into the heated oil and cook on each side until lightly browned. Remove from the skillet and blot with a paper towel.
- Spread heated refried beans over each tortilla.
- Top with chicken, lettuce or cabbage, cheese, tomatoes, and avocado slices.
- Serve immediately.
Guacamole Dip with Baked Zucchini Sticks
Enjoy a delicious and healthy snack with this guacamole dip paired with crispy baked zucchini sticks. It’s the perfect combination of creamy and crunchy, making this simple dish ideal for gatherings or a tasty treat at home!
Serves 4
Dip Ingredients
- 2 avocados, pitted, peeled, mashed
- 1 tsp lime juice
- 1 garlic clove, minced
- Salt to taste
Dip Instructions
- Add all dip ingredients into a small bowl and mix.
- Cover with plastic wrap and refrigerate until ready to serve.
Ingredients
- 3 zucchinis
- 2 Tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp sea salt to taste
Instructions
- Heat airfryer to 400˚
- Cut zucchinis into thin strips.
- Brush with olive oil.
- Sprinkle with garlic powder and sea salt.
- Place in a single layer in the air fryer.
- Air fry for 8-10 minutes or until zucchini is tender.
- Remove from the air fryer and serve immediately with guacamole dip.
Avo-Taco Salad
This veggie-loaded dish is a refreshing twist on the classic taco salad, packed with vibrant ingredients like creamy avocado, zesty peppers, and hearty beans. Ideal for a festive gathering, it combines bold flavors with a satisfying crunch from homemade tortilla wedges.
Serves 4
Dressing Ingredients
- 2 Tbsp olive oil
- 2 Tbsp white vinegar
- 1 tsp taco seasoning
Dressing Instructions
- In a small bowl, whisk together olive oil, vinegar, and taco seasoning.
- Set aside.
Salad Ingredients
- 1 package flour tortillas, cut into wedges
- 1 15.5 oz can corn
- 1 15.5 oz can red kidney beans
- 4 cups shredded lettuce
- 2 tomatoes, chopped
- 1 red bell pepper, deseeded, chopped
- 2 avocados, pitted, peeled, chopped
Salad Instructions
- Heat oven to 400˚
- Mist tortilla wedges with cooking spray and sprinkle taco seasoning.
- Arrange wedges on a baking sheet.
- Bake for 10 minutes or until lightly browned.
- Place corn, beans, lettuce, tomatoes, red pepper, and avocados in a medium bowl.
- Drizzle dressing over the mixture and lightly toss.
- Arrange the tortillas up the inside of each serving bowl.
- Add the veggie and avocado mixture to each bowl.
- Serve immediately.
