Avocados! What can I say? I simply love them. In a good guac, on sandwiches, chunky salsa, chilli, tacos, grilled, in smoothies, hummus, salads, pasta, even as a baking ingredient…. you name it! And one of the most trendy ways to enjoy avocados lately are the famous avocado toasts. People are going crazy with the many ways you can top an avocado toast and I am loving every little bit about it. I personally do not mind if my avocado is sliced, mashed, cubed… I will eat avocados how ever you serve them. But if I have to share a tip of a way I am really enjoying avocados lately, I have to say is avocado filled Taco Boats. This is how I am now making my morning avocado “toast” using the Old El Paso Taco Boats which are so fun! It is a perfect party food for sure, which is why my plan for the big game day is to make an avocado taco boat bar and let everyone add their favorite toppings. On this Avocados From Mexico website you can find topping ideas, other ways to use avocados and taco boats, plus coupons: yourflavorgame.com don’t miss it!
My personal favorite combination is mashed avocado, crumbled queso fresco and quick pickled onions. Yum!
Start by using these crazy awesome taco boats.
Bake them so they get nice and crunchy.
Fill them as you like best. I am telling you, pickled onions, queso and avocados… so so good!
- 1 package (8 count) Old El Paso Soft Tortilla Taco Boats
- 4 avocados (best if they are Avocados from Mexico)
- 2 tablespoons lime juice
- 1 large red onion, thinly sliced
- ½ cup white vinegar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup queso fresco, crumbled
- Place taco boats on a baking sheet in the center rack under the broiler for about 2 minutes or until golden brown and toasty. Remove from the oven and set aside.
- Mash the avocados with the lime juice and season with salt and other spices to taste. Set aside.
- Place the thinly sliced red onion in a bowl and combine it with the vinegar and salt. Toss to help all the onions get covered in the vinegar. After five minutes drain the vinegar.
- In a small frying pan heat the oil and add the onions, being careful as it will splatter. Cook until they turn pink and not too translucent, about 2 to 3 minutes.
- Assemble the avocado toast tacos by filling the taco boats with the avocado lime mash, topping it with queso fresco and the quickly pickled red onions.
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