Avocados from Mexico
Search

Click to: Share, Subscribe, & Much More!

AVOCADO SANDWICHAND WRAP RECIPES

recipe1

FIERY CHILI

CRISP CHICKEN SANDWICH
recipe1

Spicy Tuna & Avocado

Poke Tacos
recipe1

Avocado Ranch

Smash Bacon Burger
recipe1

Bacon Avocado &

Pork Bahn Mi
recipe1

KITCHEN

SINK BURRITO

INGREDIENTS

  • 1 EA brioche bun, toasted
  • 2 oz Avocado Chili Crisp Aioli
  • 1/2 oz shredded green lettuce
  • 1 EA chicken breast, crispy, 6 oz
  • 2 Tbsp Asian chili sauce, prepared
  • 1 EA pepper jack cheese, sliced
  • 2 EA bacon, cooked
Avocado Chili Crisp Aioli
  • 1 c. mayonnaise, heavy
  • 1 EA Avocados fresh, diced, medium
  • 8 EA garlic clove, roasted
  • 1 tsp Dijon mustard, prepared
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Kosher salt
  • 2 Tbsp chili crisp, prepared
Fried Chicken Breading
  • 40 oz white flour, all purpose
  • 8 oz corn starch
  • 5 oz onion powder seasoning
  • 5 oz garlic powder seasoning
  • 2 oz ranch packet seasoning
  • 1 oz blackening seasoning, prepared
  • 1/2 oz ground paprika seasoning
  • 2 tsp ground cayenne seasoning
  • 1 oz black pepper, coarse, ground
  • 32 oz buttermilk, prepared
  • 5 oz Valentina sauce, bottled, prepared

INSTRUCTIONS

Fiery Chili Crisp Chicken Sandwich
  1. Place toasted brioche bun onto a clean work surface.
  2. Spread chili crisp aioli across the bottom bun.
  3. Spread more chili crisp aioli across top bun.
  4. Place on top of sandwich to close. Serve as needed.
Avocado Chili Crisp Aioli
  1. Place all ingredients into a food processor. Process to a smooth consistency.
  2. Once processed, pour aioli into a clean container. Fold in chili crisp.
  3. Place plastic wrap on top of aioli and press down firmly to prevent oxidization.
  4. Place lid on top of the plastic wrap to seal plastic wrap. Refrigerate until needed for up to 24 hours. Serve as needed.
Fried Chicken Breading
  1. Preheat deep fryer to 375 degrees before placing all dry ingredients into a mixing bowl.
  2. Mix all dry ingredients together and set aside.
  3. In a separate bowl, add buttermilk and Valentina sauce together and mix to well combined.
  4. Set wet mixture aside and dredge chicken breast into dry mixture to well coat all the chicken.
  5. Dip the dredged chicken into the wet mixture to coat.
  6. Shake off any excess wet mixture.
  7. Then place the chicken breast back into the dry mixture to form breading.
  8. Place breaded chicken breast into the preheated deep fryer.
  9. Cook until golden brown and internal temperature has reached 165 degrees.
  10. Serve as needed.

INGREDIENTS

  • 2 EA wonton taco shell, fried, medium
  • 2 oz Lemon Cilantro Slaw
  • 4 oz Tuna Avocado Marinated Poke
  • 1 oz Avocado Soy Vinaigrette
  • 1 oz Avocado Sriracha Sauce
  • 2 Tbsp crispy fried onions
  • 2 tsp red radish, fresh, julienned
  • 6 EA jalapeño, fresh, sliced thin
  • 1/2 tsp nori furikake seasoning, prepared
Tuna Avocado Marinated Poke
  • 8 oz Ahi tuna, fresh, diced small
  • 10 oz soy sauce, low sodium, prepared
  • 1/2 oz sesame oil
  • 1/2 tsp garlic, fresh, minced
  • 1 tsp rice wine vinegar, prepared
  • 1 EA Avocados From Mexico, fresh, diced
Avocado Soy vinaigrette
  • 1 EA Avocados From Mexico, fresh,
    diced medium
    diced large
  • 1 tsp garlic, fresh, minced
  • 1 tsp ginger, fresh, minced
  • 9 oz volume soy sauce, prepared
  • 9 oz volume rice wine vinegar, prepared
  • 2 oz volume honey, bottled, prepared
  • 1/4 tsp black pepper, ground
  • 3 oz volume sesame oil, prepared
  • 1 oz volume avocado oil, prepared
Avocado Sriracha Sauce
  • 1 EA Avocados From Mexico, fresh,
    diced large
  • 5 oz volume Sriracha sauce, prepared
  • 6 oz volume heavy mayonnaise, prepared
  • 1 oz volume lime juice, fresh
  • 1/2 Tbsp garlic, fresh, minced
  • 1/4 tsp Kosher salt
Lemon Cilantro Slaw
  • 14 oz mixed coleslaw, purple and green
  • 2 oz lemon juice, fresh
  • 1 Tbsp cilantro, fresh, chopped rough
  • 1/4 tsp Kosher salt

INSTRUCTIONS

Lemon Cilantro Slaw
  1. Place all ingredients into a mixing bowl and fold together.
  2. Place dressed coleslaw into a container with lid. Cover with lid and refrigerate for up to 6 hours as per HACCP. Serve as needed.
Avocado Sriracha Sauce
  1. Place all ingredients into a food processor. Process until a smooth consistency has been reached.
  2. Place sauce into a clean container. Place plastic wrap on top of sauce and press down firmly. Then, cover with lid and store as per HACCP. Serve as needed.
Soy Vinaigrette
  1. Place all ingredients except sesame oil and avocado oil into a blender. Blend the ingredients on high.
  2. While blending, slowly pour both oils into the vinaigrette to emulsify.
  3. Once the vinaigrette is emulsified, pour into container with lid. Store as per HACCP or until needed for up to 24 hours. Serve as needed.
Tuna Avocado Marinated Poke
  1. Place all components into a mixing bowl. Gently fold all ingredients together.
  2. Place plastic wrap on top of the poke and press down firmly to prevent oxidization. Refrigerate and marinate until needed for up to 24 hours. Serve as needed.
Spicy Tuna and Avocado Poke Taco
  1. Place the wonton taco shells onto a clean work surface. Fill each taco shell with lemon cilantro slaw and tuna avocado poke.
  2. Drizzle each taco with avocado soy vinaigrette and avocado sriracha aioli.
  3. Garnish each taco with crispy onions, radish, sliced jalapeño and furikake seasoning. Serve as needed with a side of avocado sriracha aioli.

INGREDIENTS

  • 1 EA brioche burger bun, toasted, bottom
  • 2 oz Smashed Avocado Ranch
  • 2 EA pork bacon, lay flat, cooked
  • 1.5 oz yellow onion, caramelized
  • 2 EA beef burger, 4oz, seasoned, grilled
  • 1 EA American cheese, sliced
  • 2 oz Avocado Secret Sauce
  • 1 EA brioche burger bun, toasted, top
Smashed Avocado Ranch
  • 8 oz Avocados From Mexico, fresh,
    mashed, stage 4
  • 6 oz ranch dressing, homestyle, prepared
  • 1 Tbsp parsley, fresh, chopped, rough
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Kosher salt
Secret Avo Sauce
  • 1 EA Avocados From Mexico, fresh
  • 16 oz heavy mayonnaise, prepared
  • 4 oz yellow mustard, prepared
  • 4 oz ketchup, prepared
  • 3 oz sriracha sauce, prepared
  • 1 oz Worcestershire sauce, prepared
  • 1 oz garlic, fresh, minced
  • 1 oz shallots, fresh, Pld, minced
  • 2 oz dill pickles, minced

INSTRUCTIONS

Secret Avo Sauce
  1. Place all ingredients into a food processor and process until a smooth consistency has been reached.
  2. Place sauce into a clean container and place plastic wrap on top of sauce, pressing down firmly. Cover with lid and store as per HACCP. Serve as needed.
Smashed Avocado Ranch
  1. Place all ingredients into a bowl. Mash to a chunky consistency.
  2. Remove sauce from bowl and place sauce into a clean container.
  3. Place plastic wrap on top, pressing down firmly to remove any air bubbles to prevent oxidization.
  4. Cover, label and date, and store as per HACCP. Serve as needed.
Avocado Ranch Smash Bacon Burger
  1. Place bottom toasted bun onto a clean work surface.
  2. Spread mashed avocado ranch across bottom bun.
  3. Place beef burger on top of mashed ranch avocado and cheese on top of beef burger. Repeat with second burger and cheese.
  4. Place bacon and caramelized onions on top of cheese.
  5. Spread secret avocado sauce onto top bun.
  6. Place top toasted bun onto burger to close. Serve as needed.

INGREDIENTS

  • 1 EA bolillo hoagie bread, sliced, toasted, bottom
  • 2 oz Avo Roasted Garlic Aioli
  • 2 oz cilantro lime cabbage, shredded
  • 3 EA bacon, lay flat, folded, cooked
  • 4 EA pulled pork, roasted, prepared
  • 1 oz hoisin sauce, prepared
  • 1 oz carrot, fresh, julliened
  • 4 EA English cucumber, fresh, sliced
  • 1/4 c cilantro leaves, fresh, picked
  • 5 EA Sweet & Sour Marinated
    Avocados From Mexico, sliced
  • 1 oz Avocado Sriracha Sauce
  • 1 EA bolillo hoagie bread, sliced, toasted, top
Avo Roasted Garlic Aioli
  • 1 EA Avocados From Mexico, fresh,
    diced medium
  • 1 c heavy mayonnaise
  • 8 EA garlic clove, roasted with oil
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Kosher salt
Avocado Sriracha Sauce
  • 1 EA Avocados From Mexico, fresh,
    diced large
  • 5 oz volume sriracha sauce
  • 6 oz volume heavy mayonnaise
  • 1 oz volume lime juice
  • 1/2 Tbsp garlic, chopped fine
  • 1/4 tsp Kosher salt
Sweet & Sour Marinated Avocado
  • 16 oz volume sweet and sour sauce,
    3 Dragons, prepared
  • 8 oz Avocados From Mexico, fresh,
    sliced .25 in, widthwise

INSTRUCTIONS

Sweet & Sour Marinated Avocado
  1. Pour sweet and sour sauce from the container into a bowl and place the sliced avocados into the sauce.
  2. Allow to marinate for at least 3 hours before use. Do not drain.
  3. Place plastic wrap on top of sweet and sour avocados and press down firmly. Cover with lid and store as per HACCP. Serve as needed.
Avocado Sriracha Sauce
  1. Place all ingredients into a food processor. Process until smooth.
  2. Place sauce into a clean container.
  3. Place plastic wrap on top of sauce and press down firmly. Cover with lid and store as per HACCP. Serve as needed.
Avo Roasted Garlic Aioli
  1. Place all components into a food processor. Process until smooth.
  2. Once processed, pour dressing into a clean container.
  3. Place plastic wrap on top of dressing and press down firmly to prevent oxidization. Place lid on top of the plastic wrap and refrigerate until needed for up to 24 hours. Serve as needed.
Bacon Avocado and Pork Banh Mi
  1. Place the toasted bolillo roll onto
    a clean work surface.
  2. Spread the avocado garlic aioli across
    the bottom bun.
  3. Top with cabbage, bacon, roasted pork, hoisin sauce, carrots, cucumber, and cilantro.
  4. Place sweet and sour marinated avocados across the entire sandwich.
  5. Drizzle with avocado sriracha sauce and place top bun onto sandwich to close. Serve as needed.

INGREDIENTS

  • 1 EA flour burrito tortilla, large
  • 1 Tbsp Avocado Salsa Verde
  • 2.5 oz fajita steak, beef, marinated, grilled
  • 2 oz chorizo pork, ground, cooked
  • 2.5 oz pub steak fries
  • 3 oz Traditional Guacamole
  • 2 oz Roasted Poblano Pico de Gallo Guacamole
  • 4 oz Chipotle Queso Blanco
  • 2 oz Avocado Salsa Verde
  • 1/2 EA Avocados From Mexico, fresh, sliced
  • 2 oz Roasted Poblano Pico de Gallo Salsa
Avocado Salsa Verde
  • 1 EA Avocados From Mexico, stage 4, mashed
  • 2 EA salsa verde, 7 oz, prepared
  • 1 EA jalapeño, fresh, roasted, chopped
  • 2 Tbsp lime juice, fresh
  • 2 Tbsp cilantro, fresh, chopped
Chipotle Queso Blanco
  • 30 oz Queso blanco cheese sauce, prepared
  • 1 oz Cholula Chipotle Hot Sauce, prepared
  • 2 EA Adobo Chipotle pepper, prepared
Roasted Poblano Pico de Gallo
  • 4 oz roma tomatoes, roasted, diced small
  • 3.5 oz poblano pepper, roasted, chopped
  • 2.5 oz yellow onion, diced small
  • 1 oz jalapeño peppers, minced
  • 2 Tbsp lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp cilantro, fresh, chopped fine
Traditional Guacamole
  • 4 EA Avocados From Mexico, whole, fresh
  • 2 Tbsp lime juice
  • 1/2 tsp Kosher salt
  • 2 Tbsp white onion, chopped fine
  • 1 1/2 Tbsp jalapeño pepper, fresh, chopped
  • 2 Tbsp cilantro, chopped fine

INSTRUCTIONS

Traditional Guacamole
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart. Remove pit from avocado and scoop the pulp into a large bowl.
  3. Gently fold in onions, jalapeño peppers, and cilantro and transfer to a clean serving dish.
  4. Garnish guacamole with cilantro or favorite topping and serve as needed.
Roasted Poblano Pico de Gallo
  1. Place all ingredients into a mixing bowl and gently fold together.
  2. Place in container with lid and refrigerate until needed for up to 24 hours. Serve as needed.
Chipotle Queso Blanco
  1. Place all ingredients into a food processor and process until smooth.
  2. Remove from food processor and place in a container. Heat and use as needed.
Avocado Salsa Verde
  1. Place all ingredients into a blender and blend until smooth.
  2. Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
Kitchen Sink Burrito
  1. Place flour tortilla onto a flat work surface.
  2. Drizzle avocado salsa verde over entire flour tortilla.
  3. Fill tortilla with fajita steak, chorizo, pub fries, guacamole, and poblano pico de gallo.
  4. Fold in both ends of the tortilla and tightly roll to form burrito.
  5. Place filled burrito onto a pre-heated flat top and sear until golden brown on both sides.
  6. Place a pre-heated cast iron skillet onto a charger plate and place the burrito into the center of the skillet.
  7. Cover burrito with chipotle queso, avocado salsa verde, sliced avocado and poblano pico de Gallo. Serve as needed.

See recipe

INSIDE THE AVOCADO KITCHENRECIPE VIDEOS

Kitchen
SINK BURRITO

Grilled skirt steak, crumbled chorizo, pico de gallo, pub fries and fresh traditional guacamole, all smothered with chipotle queso and rich avocado salsa verde. Top with fresh avocado slices and pico de gallo!

SPICY TUNA & AVOCADO
POKE TACOS

Crispy wonton shells topped with slaw and sushi-grade tuna, avocado and a drizzle of fresh avocado soy vinaigrette and sriracha. Finish with crispy onions, red radish, sliced jalapeños and nori seasoning.

FIERY CHILI
CRISP CHICKEN
SANDWICH

Crispy chicken breast with pepper jack cheese, lettuce, bacon, and avocado chili crisp aioli.

AVOCADO RANCH
SMASH BACON
BURGER

Two griddled all-beef smash burgers loaded with crispy bacon, melted American cheese, avocado ranch smash, caramelized onion and avo “secret sauce,” served on a toasted brioche bun.

BACON AVOCADO &
PORK BAHN MI

Bacon slices and pulled pork with cabbage slaw, sweet and sour pickled avocados, carrots, cucumbers, cilantro, avocado sriracha sauce, hoisin sauce and avocado garlic aioli.

WE’RE BRINGIN' FRESH AVOCADO
SANDWICH IDEAS TO THE TABLE

Looking to elevate your sandwich and wrap menu with something trendy? Timely? Simple? Simply delicious? You’re our kind of people! We’re excited to share how fresh avocados can be used in truly unique and memorable ways to deliver the kind of modern tastes patrons demand and are willing to pay more for.

Check out our full portfolio of handheld recipes and download our Handhelds Playbook to get more insight into all the things fresh avocados can add to your menu and business.

Download Our Handhelds Playbook

To see all our handheld recipes (with DATASSENTIAL SCORES), inspiration and insights.

GET BOLD WITH OUR BURGER BASH PROGRAM

We’re helping noncommercial operators put a fresh spin on burgers with our new turnkey program: Bold Burger Bash. It includes all the digital and customizable point-of-sale materials you’ll need to get customers excited to try fresh avocado on their burger, including more signature recipes. Click below to step up your burger game!

avocadosfrommexico.com © 2024 All rights reserved.