Ingredients
- 12 EA Mini beef taco, prepared, fried
- 2 oz Green lettuce, shredded, prepared
- 3 oz Cheddar cheese blend, shredded
- 1 oz Hot sauce, prepared
- 1 oz Pickled jalapeño, sliced, prepared
- 2 oz Traditional Guacamole
- 1/2 Tbsp Cilantro, fresh, chopped
- Guacamole with Pico de Gallo
- 2 EA Avocados From Mexico, whole, fresh
- 1 Tbsp Lime juice
- 1/4 tsp Kosher salt
- 1/4 c Pico de Gallo Salsa, fresh
- Pico de Gallo
- 5 oz Roma tomatoes, diced small
- 3 oz Yellow onion, diced small
- 1 oz Jalapeño peppers, minced
- 1 Tbsp Lime juice
- 1/4 tsp Kosher salt
- 2 Tbsp Cilantro, fresh, chopped fine
Instructions
- Pico de Gallo
- Place all ingredients into a mixing bowl and gently toss to evenly coat.
- Place in container with lid and refrigerate until needed for up to 24 hours.
- Guacamole with Pico de Gallo
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove the pit and scoop out the pulp from the avocado into a large bowl.
- Gently mash avocados with lime juice and salt.
- Transfer guacamole to a mixing bowl and gently fold in pico de gallo. Serve as needed.
- Loaded Mini Taco Bowl
- Place prepared mini tacos into serving dish.
- Sprinkle with lettuce and drizzle with cheese sauce and hot sauce. Garnish with jalapeños.
- Place a scoop of fresh guacamole onto the center of the dish and sprinkle with cilantro. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
