$2 to add avocado? Avocados are always worth any upcharge they might incur according to Pati Jinich. We agree, Pati!
Jinich was born and raised in Mexico, which influenced her love of avocados.
“It is part of your soul as a Mexican,” she said. “Avocados are easily accessible and can be dressed up or dressed down. These qualities highlight the Mexican character; we are very accommodating.”
Jinich is a chef and the star of national public TV series Mexican Table, in its eighth season. She has published two cookbooks: Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking, published in 2013, and Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, published in 2016. She is also a brand ambassador for Avocados from Mexico.
Her tips for picking a good avocado? Find one with a little give when you press on the skin, but not too soft where it’s overripe. If the avocado is still a little green, bring it home anyway as it will ripen in just a few days. If your avocado ripens faster than you can eat it, store it in the refrigerator to give it an extra 4-5 days.
The Hass Avocado Board is projected that the US will consume 153 million pounds of avocado during tomorrow’s SuperBowl game.
We asked Jinich, our avocado queen, to share three recipes all involving the delicious healthy fats for your Super Bowl party. Below is Jinich’s essential guacamole recipe. She also shared two taco recipes, one with chicken and one vegetarian option, because she loves how portable tacos are – easy to eat and serve as you mingle and watch the game!
If you try any of these recipes and post to Instagram, tag @stayfit305 and @patijinich!
And if you’re a superfan heading to the Super Bowl at the Hard Rock Stadium on Sunday, check out Tacos Por Favor by Avocados from Mexico to get your taco fix.
1. Essential Guacamole
- 3 ea. Avocados From Mexico, halved, pitted, & peeled
- 2 ea. limes, juiced
- 2 ea. garlic cloves, minced
- 1/2 ea. tomato, finely diced
- 3 T. cilantro, finely chopped
- 2 T. sweet onion, finely chopped
- 4 t. chives, finely chopped
- 1 t. basil, finely chopped
- Salt to taste
- Pepper to taste
- In a large bowl, mash the avocados until smooth.
- Fold in lime juice, garlic, tomatoes, cilantro, onions, chives, and basil. Season with salt and pepper.
2. Avo-Mojo Chicken Tacos
- Olive Oil
- Chicken Breast
- Prepared Mojo = 1 bottle Goya Prepared
- Sour Orange Juice
- Bay leaf
- Salt and Pepper
- In a large heavy pot, heat olive oil over medium high heat.
- Add chicken and combine with olive oil.
- Add remaining ingredients and cook for 25-30 minutes at low heat.
- (Let chicken slightly cool down)
- (After cooled down – Shred chicken breast)
- (Add shredded chicken breast back into cooking liquid)
3. Avo Vegetarian Tacos
For Fried Avocado:
- Panko Bread Crumb
- Cut each avocado into 8 wedges lay on sheet pan.
- Using a food processor, pulse only 8 oz of panko to a fine consistency
- Mix together fine & regular panko with tajin into a mixing bowl.
- Place eggs into a bowl and mix well and set aside
- Toss sliced avocado in seasoned panko and then to egg wash then back to seasoned panko.
- Then place slices onto a parchment paper-lined sheetpan.
- Place another piece of parchment paper on top of coated avocados.
- Wrap sheetpan of avocados tightly with plastic wrap.
- Place into freezer till frozen or up to 72 hours.
- Fry at 350 till golden brown and season with salt immediately after frying.
Build taco from bottom to top as on the ingredients starting with the tortilla and ending with the grilled avo in the following order
- White Corn Tortilla 4.5 inches
- Avo Mojo Chicken
- Cilantro Lime Slaw
- Pickled Red Onions
- Cotija Cheese