It’s Tuesday night, so in keeping up the t-shirt trend #tacotuesday, it’s time to make tacos! Well, maybe it’s Sunday, but who cares. Tacos are great because they’re easy no matter what day of the week it is. But you can’t have tacos without the best guacamole recipe on the internet!
Best Guacamole Recipe for Your Taco Tuesday!
Chef-Fitz has been making this recipe for years. It’s a house-favorite, but not just at our house. When we asked our family friend and ‘part-time child,’ Jenika, what we could contribute to her college care package: “guacamole,” she says.
A healthy snack, sans taco, or as a trusty sidekick to your weekday taco menu, this guacamole recipe calls for the freshest ingredients and comes complete with a couple of hacks to keep it fresher, longer.
Tuesday Taco Tidbits
Tuesday without the tacos is just Tuesday, and this post wouldn’t be true to its title if all I did was talk guac, even if ours is the best. So, moving on to tacos for a minute. Fun fact: Did you know that October 4th is National Taco Day or that the word “taco,” actually means “light lunch?” I don’t know about you, but when I eat tacos, there’s nothing “light” about it. Pass the full-fat sour cream please!
A traditional Mexican dish consisting of a hand-sized corn or wheat tortilla, filled with the protein of your choice, tacos are a favorite, with Americans consuming 4.5 billion tacos each year. How do you taco? With beef, chicken, fish, turkey, or pork? We generally use ground beef, but are not at all opposed to changing it up at times.
Do you use store-bought taco seasoning packets or make your own? We buy the pre-measured packets for simplicity, but Chef has made his own in a pinch, or when we combined households and discovered we had enough chili powder to choke a horse. If you’re up for it, or find yourself mid-taco-prep, without one of those handy-dandy packets, you can make your own with the following ingredients, to taste of course:
Saute a little garlic and onion before browning your beef, chicken or turkey. Once you’ve done that, you’re ready to add your seasoning. Here’s where most people, me included, would add a little water to allow the taco seasoning to adhere to the meat. Chef Fitz took me by surprise as I interviewed him for this post, and said “or chicken broth.” [insert look of confusion here] “Really?” I asked. I’ve probably seen him do this countless times, it just never registered. Even if it had, food is his area of expertise, so a critic I am not. A girls gotta eat!
Here we are. The entire reason you read this far – you’re ready to rock the guac! For this guacamole recipe, you’ll need:
- 4 avocados, cubed (save a seed or two)
- 1/2 fresh cilantro bunch, chopped
- 1 tomato, medium sized; diced
- 1/2 a medium sized onion, diced
- 1 medium jalapeno, diced (more or less to your liking)
- juice of 1/2 a lemon
- juice of 1/2 a lime
- 2 tsp. minced garlic
- salt & pepper to taste
Mix all ingredients together and serve with tortilla chips, or add a dollop or two to your tacos. Should you have any leftovers, drop a couple of the avocado seeds in the dish and cover it with wax paper before adding a lid. You’ll want to press the wax paper onto the top layer of guacamole, ‘sealing’ it to the edges to lock out air. This will slow the browning of the avocados so you can enjoy some later!
Guac On, but Don’t Go Too Far. Salsa Anyone?
Urban Farm & Table is brand new to our site. You can check out our intro here. You’ll want to stick around for fresh recipes, food hacks, and how-to’s that will have dinner on the table faster than you can say, “salsa!” Speaking of salsa – I happen to know where you can get a fast and fresh salsa recipe for free!