Name: Taco Party Fixings
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 3 ripe avocados; 1/4 cup finely chopped cilantro; 1/4 red onion, finely diced; 2 cloves garlic, finely minced; 1 to 2 limes, juiced; Kosher salt; 3 to 4 tomatoes on the vine, diced; 1/2 red onion, diced; 1 clove garlic, finely minced; 1/3 to 1 jalapeño or serrano pepper, finely diced; 1/4 cup chopped cilantro; 1 lime, juiced; Kosher salt; 2 cups (230 grams) shredded Cheddar or jack cheese; 6 to 8 corn or flour tortillas

Directions

For the guacamole: Cut the avocados in half and carefully remove the pits. Scoop the flesh into a bowl and add in the cilantro, onion, garlic and lime juice to taste. Mash to your desired consistency and season with salt and more lime juice if needed. If making ahead, squeeze some extra lime juice on top and cover the surface directly with plastic wrap to avoid oxidation. Store in the fridge for up to 2 days, mixing well before serving.
For the pico de gallo: Add the tomatoes, onion, garlic, jalapeño or serrano to taste, cilantro and lime juice to a bowl and toss to combine. Season with salt and set aside for 5 minutes to allow the flavors to mingle. If making ahead, cover and store in the fridge for up to 3 days.
For the crispy cheesy shells: Place a nonstick skillet over medium heat. Scatter in about 1/4 cup of the cheese and, once melted, top with a tortilla. Cook until the cheese is golden and a bit crisp, then flip and cook for a few seconds just to heat the other side of the tortilla. With the cheese on the outside, lightly fold the tortilla over to form a crispy taco shell and allow to firm up before serving.

Taco Party Fixings

Ingredients

Guacamole:

Pico de Gallo:

Crispy Cheesy Shells:

Directions

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