Cinco de Mayo: All Day Fiesta Foods!
Cinco de Mayo is a big day in the avocado world. It is the second-largest AVOccasion after the Big Game. In fact, 120 million avocados are expected to be consumed on May 5th alone! Because we know you will be buying ALL the avocados for the holiday, we have three recipes to help you celebrate all day long!
Breakfast: Turkey or Chicken Migas Frittata
- 3 tbsp olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 4 corn tortillas, cut into ½ inch strips
- 1 cup leftover shredded turkey/chicken
- 2 tbsp butter
- 8 eggs, beaten
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp chili powder
- 1 cup grated pepper jack cheese
- 1 Mission avocado, sliced
- Pico de gallo
1. Preheat the oven to 350°F
2. In a large non-stick skillet over medium heat, add olive oil. Add bell peppers and onions and sauté until just tender. Add corn tortillas and cook until soft, stirring often. Add butter and leftover turkey/chicken and cook until the turkey/chicken is warm, and the butter has melted.
3. In a small bowl, whisk eggs, heavy cream, salt, and chili powder together. Once your filling is prepared, add the eggs and cook, stirring with a heatproof rubber spatula until the ingredients are evenly distributed and the eggs start to set on the bottom. Add cheese and continue stirring another minute longer until the eggs are halfway cooked, but still very wet on top.
4. Place the entire pan on the center oven rack and bake for 8-10 minutes or until eggs are completely set.
5. Top with sliced avocado, cotija, cilantro, and pico de gallo.
Snack: Smokey Guacamole
- 4 ripe Mission avocados, halved, pitted, and scooped out
- 1 tbsp canola oil
- 2 roma tomatoes
- 1 jalapeño
- ½ white onion
- 3 garlic cloves, minced
- ⅓ cup cilantro, minced
- 1 lime, juiced
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp garlic
1. In a large pot heat oil over high heat. Add the tomatoes, jalapeño, and white onion in a single layer to the pan. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.
2. Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on for 15 minutes. Once cooked remove from heat and allow to cool completely.
3. In a bowl, mash the avocado with a fork. Don’t over-mash. Add in cilantro, lime juice, smoked paprika, salt, and garlic.
4. Roughly chop the charred veggies and fold them into the avocado mixture. Serve immediately or press a piece of plastic wrap flush onto the top of the guacamole, refrigerate, and serve preferably within 24 hours.
Lunch: Taco Stuffed Avocados
- 3 ripe Mission Avocado
Taco Seasoned Tofu
- ½ block tofu, pressed with the water removed
- ½ onion chopped finely
- 2 tsp oil
- 2 cloves garlic, minced
- 2 tsp soy sauce
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- 1/4 tsp cayenne pepper, optional
- Tomatoes, chopped
- Sour cream
- Cheese, optional
- Tortilla strips, optional
1. Using your hands or a spatula break the tofu into small pieces.
2. Heat a pan on medium heat. Once warm, add the oil, onion, and tofu. Saute for 4-5 minutes or until the onion starts to get soft.
3. Add the garlic, soy sauce, chili powder, cumin, salt, cayenne pepper and mix. Cook for an additional 3-4 minutes or until the spices are combined. Take the pan off the heat.
4. Assemble your avocados. Cut the avocado in half and remove the pit. Scoop a bit of the avocado out creating a well. Squeeze the lime juice over the flesh of the avocado, this will prevent browning. Fill the avocado with seasoned tofu and top with your favorite toppings.
5. Serve the Taco Stuffed Avocados by themself or with tortilla chips.
Dinner: Turkey or Chicken Taquitos with Avocado Crema
- 1 Mission avocado, diced
- 2 tbsp milk
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 tsp salt
- 12 corn tortillas, warmed
- 2 cups leftover turkey/chicken breast, shredded
- 1 cup pepper jack cheese, shredded
- 2 tbsp avocado crema
- Canola oil for frying
- Iceberg lettuce
1. In a small bowl, mix ingredients for avocado crema until smooth. Use a fork to continuously smash up the avocado while stirring. Store in an airtight container in the refrigerator for up to 5 days.
2. In a medium bowl, mix shredded turkey/chicken with pepper jack cheese and 2 tbsp avocado crema.
3. Working with one tortilla at a time, spread 2 tbsp of turkey/chicken filling across the center of the tortilla. Roll the tortilla tightly around the filling and insert a toothpick through the center to hold it together. Repeat with remaining tortillas.
4. In a large skillet, heat ½ inch of canola oil over medium heat. Add three prepared taquitos to the oil and allow to cook until golden brown (about 2 minutes). Flip and continue cooking on other side until golden brown. Remove from oil and set on a paper towel-lined plate. Continue with remaining taquitos.
5. Serve over shredded iceberg lettuce, pico de gallo, and cotija. Drizzle with more avocado crema and serve immediately.