Fried Avocado Slices With Spicy Lime Cream Recipes

Steps:

• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

Steps:

• In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
• In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.
• In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
• Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
• Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

Steps:

• In a medium bowl, combine buttermilk, hot sauce and avocado slices.
• Soak for 30 minutes.
• In a small bowl, combine the sour cream, lime juice, cilantro, red onion, jalapeno pepper, and 1/2 teaspoon of salt.
• Stir to combine.
• Chill until ready to use.
• In a medium deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
• Combine cornmeal, flour, 3/4 tsp Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
• Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
• Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side.
• Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
• Season with additional Essence.
• Serve immediately with spicy lime crema and garnish with lime wedges.
• For the Essence:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.