GET TO KNOW
YOUR AVOCADOS

Scroll on to learn the easiest tips and tricks for making the most out of your fresh avocados from H-E-B®.

WANT TO CHANGE THE
RIPENING OF YOUR AVOCADO?

WANT TO
SERVE YOUR
AVOCADO?

CUT, DICE & SCOOP

Avolicious RECIPES

Wonder what to do after you've cut, diced, and scooped? Toss together these
simple dishes with a few more ingredients from your local H-E-B®.

Chocolate Avocado
Brownies

Baja Fish
Avocado Tacos

CHOCOLATE AVOCADO BROWNIES

INGREDIENTS

  • 1/2 c. semisweet chocolate, melted
  • 2 ea. eggs
  • 1 ea. Avocado From Mexico, mashed
  • 1 t. vanilla extract
  • 3/4 c. cocoa powder
  • 1/2 c. sugar
  • 3 T. crushed almonds
  • 1 t. baking powder
  • 1/2 t. instant coffee powder

INGREDIENTS

  1. Preheat oven to 350°F. Grease a baking dish with cooking spray.
  2. To melt the chocolate, carefully microwave in intervals of 15-20 seconds, stirring between each trip to the microwave.
  3. When the chocolate is melted, add eggs, avocado, and vanilla, whisking constantly so that the egg does not cook.
  4. Add cocoa powder, sugar, crushed almonds, baking powder, and instant coffee powder. Continue to beat until everything is well combined.
  5. Pour into greased pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Baja Fish Avocado Tacos

INGREDIENTS

  • 2 ea. Avocados From Mexico, cubed
  • 1 10.5-oz container tomatoes, halved
  • 8 ea. Corn tortillas, (6-inch)
  • 1/2 c. Plain Greek yogurt, non-fat
  • 2 T. Lime juice
  • 1 t. Lime zest
  • 2 c. Purple cabbage, shredded
  • 2 T. Cilantro, chopped
  • 1/2 t. Ground cumin
  • 1 T. Olive oil
  • 4 4-oz Tilapia filets
  • 1/2 t. Chili powder
  • 1/2 t. Dried oregano
  • Salt and pepper, to taste

INGREDIENTS

  1. Heat a small skillet on high, and toast each of the tortillas in the dry skillet until they begin to blister. Remove tortillas from the skillet, wrap in aluminum foil and allow them to steam a bit. Hold until ready to assemble.
  2. In a small bowl, mix yogurt with the juice and zest of a lime. Set aside.
  3. In another mixing bowl, combine the cabbage, tomatoes, cilantro and cumin with the juice of another lime. Gently fold in cubed avocado. Set aside.
  4. Over medium heat, add oil to the skillet. Add the tilapia filets, and sprinkle with chili powder and oregano. Flip the fish after about 4 minutes, and continue cooking for another 2 minutes, until firm. Note: You may have to cook in batches.
  5. To assemble a taco, place half a tilapia into a warmed tortilla, add some of the tomato/cabbage mixture and top with a dollop of the lime yogurt.

Close info about THE RECIPE

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