Tacos. So simple. So versatile. Let’s start off with some fish. And since it’s summer, we’ll cook outside on the grill. The best part is that you can decide how to top them however you like best. Everyone can make it their own! This grilled fish tacos recipe offers a perfect blend of simplicity and sophistication.

Some of the best fish tacos we’ve ever had were at a small place on shore during our Alaskan cruise. The crunch, the flavor, everything came together. It didn’t hurt that it was fried, freshly caught halibut. Since then, I’ve been on a mission to perfect my homemade grilled fish tacos.

Simple ingredients, elevated. Fresh, flaky white fish serves as the base, providing a mild flavor that pairs beautifully with the vibrant toppings. A marinade adds depth. The grill adds some smoke and char. Heated corn tortillas are the vehicle. Then sauces, salsas, and toppings can be piled on to your heart’s content.

Mmmmm! Perfection.

This grilled fish taco recipe is bound to become a favorite. Get ready to wow your taste buds with these irresistible grilled fish tacos!

​The Essentials for Perfect Grilled Fish Tacos

Crafting the perfect grilled fish tacos is an art that combines the right ingredients, techniques, and flavors. But don’t worry, it’s not too difficult to get it right. Whether you’re hosting a summer cookout or just craving a taste of the coast, focus on these essentials to create homemade grilled fish tacos that are truly irresistible.

Selecting the Right Fish for Grilling

For choosing the best fish for this recipe, consider flavor, texture, cost, and – of course – your own preferences. Firm fish that can stand up to grilling are ideal. We need them to be solid enough that we can grill it without the fillet falling apart on us. Here are some top picks:

• Halibut: This fish offers a mild taste with a firm, flaky texture, making it perfect for grilling – this is one of my favorites personally
• Mahi-Mahi: Known for its mild, sweet flavor and firm texture, Mahi-Mahi is a popular choice for fish tacos
• Cod: If you prefer a milder flavor, cod’s flaky white flesh is a great choice, though it requires careful handling on the grill – this one is also pretty easy to come across
• Swordfish: A bit rarer to find but can hold up beautifully on the grill
• Shrimp: This taco recipe could work well with shrimp, but you’ll need to skewer them (like my shrimp kabobs recipe) or use some sort of grill basket to cook them up

I tend to get my fish frozen. That’s mostly because I have previously not lived close the the ocean. With frozen fish, make sure to fully defrost them before beginning the marinating process. For fresh fish check the following:

• Firmness: Press the flesh gently; it should spring back and feel firm, not soft or mushy
• Smell: Fresh fish should have a mild scent of the ocean, not a strong, fishy odor
• Moisture: The skin should be shiny and moist, not dry or discolored

Marinating for Maximum Flavor

Marinating is about adding flavor, keeping things from drying out (more so with a brine), and helping with the texture. A well-balanced marinade can impart your grilled fish tacos with depth and complexity, ensuring every bite is packed with deliciousness. For us, this marinade is more about seasoning the outside of the fish, since it won’t be sitting long enough to really penetrate.

Begin by mixing together the dry ingredients as evenly as possible. Then add in the wet ingredients and stir to a nice slurry.

Lay your fish out on a baking sheet or parchment paper. Evenly coat the fish with the marinade on all sides. Then let it sit for 10 to 15 minutes or so. I like to start the fish marinating and then go preheat the grill. Then they’re typically ready to go around the same time.

Don’t over-marinate! This can turn the fish into mush. That’s not a great texture for grilled fish tacos. I wouldn’t go longer than 45 minutes. But even then…

​Step-by-Step Guide to Homemade Grilled Fish Tacos

With the fish marinating, we’re ready for the next steps. We’ll prepare the grill. Then get to actually cooking everything. One of the key steps here will be timing your fish properly. And then work on assembling our irresistible tacos.

Preparing the Grill

Start with a clean grill. You can clean the grill grates thoroughly using a bristle-free wire brush or your favorite cleaning method. Then you can use a paper towel and some high-heat oil to lightly oil the grill grates. This helps prevent fish from sticking to the grates, reducing the risk of the fish falling apart.

Now, preheat the grill. Preheat your grill to a medium heat (about 350°F). This temperature allows the fish to cook through while achieving a beautiful, flavorful char on the outside. We want the grill preheated so we get that instant cooking when the fish hits the grates.

Grilling the Fish to Perfection

We’re looking for perfectly grilled, flaky fish that isn’t dry and tough.

Before putting the fish on the grill, brush it with a bit of mayonnaise. This will help prevent sticking by creating an oily layer on the outside of the fish. If you’re confident enough in your skills, you can skip this step if you want. But it doesn’t change the flavor and can really help prevent some sticking issues.

Grill with care. Place the fish on the preheated grill. Close the lid and cook for 4-5 minutes. Flip the fish gently with a wide spatula and cook for another 3-5 minutes. Overall about 10 minutes of cook time. For a very thick piece, add a minute or so to each side. Use an instant-read cooking thermometer to check for something between 130 and 135°F (54 and 57°C).

Tips for avoiding common fish grilling mistakes:

• Don’t over-flip – Resist the urge to flip the fish more than once to prevent it from breaking apart (I have a serious problem with over-flipping, so this one’s really for me)
• Keep a close watch – Fish cooks quickly, so stay attentive to avoid overcooking, which leads to dry, blah fish that nobody wants to eat
• Use a grilling basket – If you’re really worried about the fish sticking or falling apart, a grilling basket can offer additional support

Assembling the Best Grilled Fish Tacos

I go for small corn tortillas for an authentic touch. Their flavor complements the fish perfectly. The fresher the better for making sure they don’t fall apart. Unfortunately, many store-bought corn tortillas are so bland and dry. I haven’t found ones I truly love yet.

You can make your own tortillas too if you’d like! And you may opt for flour as well, just know I’ll be slightly shaking my head in disappointment.

Warm your tortillas on the grill for 20-30 seconds on each side to make them pliable and enhance their flavor.

Now let’s get to layering our tacos.

• Base Layer: Start​ with a generous portion of your grilled fish, flaked into bite-sized pieces
• Freshness Factor: Add some cabbage, lettuce, sliced radish, diced tomatoes, pickled red onions, and/or chopped cilantro for a bright crunch
• Add some salsa: Try your typical salsa, or mix it up with some guacamole, grilled poblano corn salsa, or pineapple salsa
• Creamy elements: Sprinkle on some queso fresco or cotija cheese, then drizzle with a homemade sauce like avocado, lime, or chipotle crema
• Finish with lime: Give a good squeeze of fresh lime juice to top it all off

By following these steps, your homemade grilled fish tacos will not only wow your taste buds but also impress your family and friends.

​Serving Suggestions for Grilled Fish Tacos

Grilled fish tacos are a delightful and versatile dish that can be the star of any meal. To elevate your culinary experience, pairing them with the right sides and beverages, as well as focusing on presentation, will ensure they’re not only irresistible but unforgettable.

Pairing Sides and Drinks

Try pairing any of the following side dishes with your grilled fish taco recipe:

• Mexican Street Corn (Elote): With its creamy, tangy, and spicy notes, Mexican street corn is a classic side that pairs beautifully with the light and fresh flavors of grilled fish tacos.
• Refried Beans: One of my favorites, though my wife isn’t the biggest fan. The best refried beans are creamy and salty with a hint of spicy heat.
• Mexican Rice: This subtly flavored rice brings great savory flavors to the table. Plus my recipe can be made using the rice cooker.
• Black Bean Salad: A protein-rich side that’s both hearty and refreshing, black bean salad with tomatoes, avocado, and corn, dressed in a lime-cilantro vinaigrette, brings the southwestern flair.

For drinks, we are looking for bright, refreshing flavors:

• Watermelon Limeade Freeze
• Frozen Mint Lemonade
• Agua frescas – such as melon, pineapple, or jamaica
• Family-Friendly Pina Colada Mocktails
• Flavored Lemonade Varieties

By thoughtfully pairing your grilled fish tacos with complementary sides and drinks and focusing on presentation, you’ll transform a simple meal into an irresistible dining experience that truly wows.

Mastering these techniques can transform a simple grilled fish taco recipe into a sensational culinary experience.

Now, as you stand ready to impress your family and friends with your own homemade grilled fish tacos, I encourage you to experiment and make this recipe distinctly yours. Try different types of fish, explore new spices, or incorporate seasonal produce to keep your creations fresh and exciting. Remember, the best grilled fish tacos are those that reflect your taste and creativity.

Happy grilling!

How did yours turn out?

I’d love to hear when you try out this grilled fish taco recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Irresistible Grilled Fish Tacos

Recipe by Marc PetersonCourse: EntreeDifficulty: Intermediate

Servings

5

servings

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Tender, perfectly seasoned grilled fish nestled in warm tortillas with fresh toppings and all of the toppings. These crowd-pleasing tacos are easy to make and bursting with flavor – ideal for almost any meal!

Ingredients

• 2 teaspoons Old Bay seasoning

• 1 teaspoon kosher salt

• 1 teaspoon ancho chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon fresh ground black pepper

• 2 cloves minced garlic

• 2 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 pounds white fish fillets (halibut, mahi mahi, cod, swordfish, tilapia)

• 4 tablespoons mayonnaise

• Corn tortillas

• Toppings: Pico de gallo, cotija cheese, queso fresco, chipotle crema, shredded cabbage, fresh cilantro, avocado, guacamole, lime wedges, corn salsa, diced onion, hot sauce, tomatoes, pickled onion, pineapple salsa

Directions

• Mix together the Old Bay seasoning, salt, ancho powder, paprika, and pepper until evenly distributed
• Finish the marinade by stirring in the garlic, olive oil, and lime juice to make a slurry
• Lay your fish out on a baking sheet or parchment paper, evenly coat the fish with the marinade on all sides, and let sit for 10 to 15 minutes
• Preheat the grill to a medium heat – about 350°F (175°C)
• Brush both sides of the fish with a thin, even layer of mayonnaise and then place them on the grill
• Grill with the lid closed for 4 to 5 minutes, then flip and grill for another 3 to 5 minutes until the internal temperature is between 130 and 135°F (54 and 57°C) – add another minute or two of cook time for extra-thick fillets (over 1.5 inches)
• Place the tortillas on the grill in the final minute to minute and a half of grilling time and flip after 30-45 seconds
• Remove everything from the grill and begin assembling the tacos with all of the toppings, or let people assemble their own how they prefer

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The post Irresistible Grilled Fish Tacos That Wow appeared first on Do You Roux?.

Aioli is a smashing together of the words garlic and oil in Catalan, Provençal and Italian. Though traditionally only garlic is added for flavor, in some cases the mixture can also contain other ingredients. And in our case today, we’ll make a simple, basic, and yet still delicious smoked paprika aioli.

This is my go-to quick dip recipe to throw together in a pinch when I want a condiment to go with the meal I am making. It’s fast, easy, and simple in a way that lets you adjust everything to your own tastes.

This recipe is quite similar to my spicy chipotle crema. This one, however, is not spicy at all. It does still have some of the same smoky pepper notes that really bring some flavor to the table.

So, let’s get into what aioli is and how we’ll simplify things for ourselves to make this a quick condiment.

What Is Aioli?

Aioli is an emulsion of olive oil, garlic, salt, and usually egg that is essentially very similar to mayonnaise. An emulsion is just a fancy way of saying that one liquid is suspended in another. It first originates in the Mediterranean region and there are a whole lot of variations of this condiment.

This creamy emulsion of garlic and oil is used as a sauce or for dipping. It’s also great to use as a spread on sandwiches. A true traditional aioli would only have garlic. So some people say that most things we call aioli are just flavored mayonnaise. Which I guess is kinda true, but aioli sounds fancier and has kind of been taken over to mean something new now.

It is really all about the flavor, though. Consequently, I have no reservations about keeping ‘true’ to traditional aioli and will be adding other ingredients with wanton abandon. I know, I’m a rebel.

So, you can make aioli from scratch using olive oil and egg yolk to make a homemade base with which you can flavor things. But it can be a bit tricky to get the emulsion just right. And when I am whipping together a quick dipping sauce, I don’t want to be worried about getting things just right so it doesn’t break.

But I cheat by using store-bought mayo to make my aioli dip. It’s just too convenient in most cases.

And the best part? You don’t have to spend hours in the kitchen creating it!

Ingredients for Smoked Paprika Aioli

All you need are some basic ingredients: mayonnaise, garlic, lime juice, and kosher salt. You’ll also need to have some smoked paprika on hand – the star of this show.

First, let me tell you what makes smoked paprika so special. If you’ve never used it before, you’re in for a real treat.

You can buy smoked paprika at most grocery stores, but some don’t carry it or only have it in very small containers. If you like the flavor of smoked paprika, I suggest buying a larger container of it. My recommendation is this McCormick Culinary Smoked Paprika that I have purchased twice now already since discovering it a year or so ago.

From blackened seasoning to tortilla soup to roasted chicken and more, I use smoked paprika a whole lot to add flavor to dishes. And no, I don’t have a smoked paprika problem. I can stop any time I want.

For the smoked paprika aioli, we’re going to use premade mayonnaise. However, you can make your own mayonnaise if you’d prefer. It’s not a super long process, but it can be complicated to get the emulsion just right. I have done it a few times before, and I think eventually I will add it as a recipe here on the site.

But for now, I use premade mayo. It’s too convenient.

Then make sure you use some fresh-squeezed lime juice and fresh garlic cloves to get the best possible results out of this aioli recipe.

Steps to Make Smoked Paprika Aioli

Making smoked paprika aioli isn’t difficult at all. This is one of the best parts of the recipe – there’s not really that much to it.

Start by measuring out all of the ingredients into the bowl or container of a food processor or small blender. I typically love to use a small container of my NutriBullet because it is easy to make and store within that same jar. Smaller is better because, unless you are multiplying this recipe a few times, it doesn’t take up much space. A smaller container will help it blend together better.

Now pulse everything together until it becomes smooth. Don’t just let it sit and run too long because it will start to heat things up as it blends. If things are getting stuck or not blending 100%, you may want to shake or stir together the ingredients and then try pulsing again.

If you don’t have access to a food processor, you can simply whisk the ingredients together. But for the garlic, try grating it with a zester. It will turn the garlic into kind of a paste that will whisk together much better than even minced garlic.

And that’s it, it’s ready to serve!

Ways to Use Smoked Paprika Aioli

The smoked paprika aioli is a very versatile condiment. It is great on anything fried or baked. And, if you want to get really fancy, you can substitute it for regular aioli for dipping fries into.

In addition to being tasty, aioli is very versatile. It works well as a dip, spread, and dressing. If you have smoked paprika on hand, it also makes for a great topping or dip for chips.

There are tons of ways to use your aioli. Try any of the following ideas:

• Dipping sauce for fish, seafood, and fries
• As a sandwich spread
• Topping for burgers
• As a dip for chips and crackers
• Topping for roasted vegetables
• Added sauce for tacos
• As a salad dressing

The most common use case for smoked paprika aioli is as a dipping sauce for fries or as a sandwich spread instead of mayo. Basically, think of places where you might use mayonnaise and could want a different pop of flavor instead and try substituting aioli.

Tips to Store Aioli After Making It

If you manage to have any leftover aioli, I’d be a little surprised. But maybe you made a large batch and wanted some leftovers for later use. In that case, you’ll have to store it so that it will keep well.

Here are my three main tips for storing your aioli:

• Keep it in the fridge (and don’t keep it out of the fridge for very long)
• Store it in an airtight container
• Cover the surface with plastic wrap before closing the container

When storing it in the fridge, it can stay fresh for up to two weeks.

Plastic wrap placed directly on the surface of the aioli will help prevent the surface from drying out. It also limits the contact it will have with oxygen, which is usually the enemy of keeping things from going bad.

However, aioli can have a tendency to separate – especially if you have made the mayonnaise from scratch. If this happens after storing it, just whisk or blend it up again and it should be back to normal.

Use this recipe to make quick and easy garlic and smoked paprika aioli. This will definitely become a family favorite for any occasion. So, get blending and make your own homemade smoked paprika aioli today!

How did yours turn out?

I’d love to hear when you try out this smoked paprika aioli! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Perfect Garlicky Smoked Paprika Aioli

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Aioli with the power of garlic, lime, and smoked paprika to use as a spread or dip with its creamy, smoky flavor

Ingredients

• 1 cup mayonnaise

• 1 tablespoon + 1/2 teaspoon smoked paprika

• 3 cloves garlic

• 1 tablespoon lime juice

• 1/4 teaspoon kosher salt

Directions

• Add all of the ingredients into a blender or food processor
• Slowly pulse everything together until fully blended
• Serve immediately or refrigerate until ready to serve

Notes

• To make it without a food processor or blender, grate the garlic with a zester and whisk all ingredients together

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The post The Perfect Garlicky Smoked Paprika Aioli appeared first on Do You Roux?.

I have long loved a good fish or shrimp taco. And after ordering so many of them, I noticed that a lot of those dishes were served drizzled with a creamy red-orange sauce. Eventually, I learned that was a chipotle crema, used to pack a punch of creamy, sweet, smoky flavor with a hint of lingering spice.

I love a simple recipe, and this one is hard to beat. Toss everything in a blender or food processor and let it rip. I tend to use my Nutribullet because it has smaller attachments that are a perfect fit for this.

Just make sure to let it blend until it is smooth.

Don’t worry too much about the spiciness of the peppers. The crema helps tame the heat a bit and shifts the focus to the flavor of the peppers more than anything.

Fun fact – jalapeño peppers turn red when left on the plant to ripen. I found that out when I grew them myself for the first time and wasn’t super vigilant in picking them while they were still green. But it turns out that was a fairly fortuitous discovery.

What are Chipotle’s in Adobo?

First of all, chipotle itself is a jalapeño pepper that had been smoked and dried. This gives it that unique smoky flavor that I love. I use ground chipotle powder all the time in my cooking. It adds a little bit of heat and a whole lot of smoky flavor to any dish.

The smoked and dried peppers are then stewed in adobo sauce and canned or jarred. Adobo is a vinegar and ground pepper/paprika-based sauce. It adds another depth of flavor, and usually even more smokiness to the mix.

For this chipotle crema, you will need less than one can from the store. I like to store any leftovers in a Ziploc in the freezer to use in later recipes.

Once you open the can, you’ll see the small peppers in a deep red sauce. We will use both the peppers and the sauce from the can for this crema.

Note – I have even tried my own hand at this whole process. I let my jalapeños stay on the plant long enough to turn red. Then I used my Traeger grill to smoke them. And finally made a homemade adobo sauce to put them in.

Unfortunately, I did not have a dehydrator. But it was a very fun process that I will have to try again someday.

Using Your Chipotle Crema

Chipotle crema is typically paired with Mexican or Tex-Mex dishes. Use it as a dip, a drizzle, or a sauce. But try it on or with anything that could use a punch of smoky flavor and a bit of heat.

Try it with tacos, nachos, tostadas, chilaquiles, or fajitas.

I like to use it with the following recipes:

• Fried Baja Shrimp Burrito
• Meat and Cheese Quesarito (Taco Bell Copycat)
• Fully Loaded Breakfast Burrito

I find that it pairs especially well with seafood. Any shrimp and white fish will pair well – especially with it drizzled as a taco topping.

Even use it as a dip for fries. Or use it as a dip for what is currently the most popular recipe on the site: fried potato and onion strings. Or use it in place of tartar sauce as a dip for fish and chips!

Basically, I think you could use it on anything. But you can make it yourself to test out the flavor and let me know what you think pairs with it best.

Simple and Spicy Chipotle Crema

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Total time

5

minutes

Drizzled over tacos, nachos, burritos, and any Tex-Mex dish, chipotle crema gives creamy, sweet, smoky flavor with a hint of lingering spice

Ingredients

• 1 cup Mexican crema (can sub sour cream)

• 1/3 cup mayonnaise

• 1 clove garlic

• 2 chipotle peppers in adobo

• 1/2 tablespoon adobo sauce

• 1 tablespoon lime juice

• 1/4 teaspoon salt

Directions

• Add all ingredients into a food processor or blender
• Pulse on high for about 30 seconds until it is smooth
• Use immediately or store in the fridge in an airtight container for up to 10 days

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The post Simple and Spicy Chipotle Crema appeared first on Do You Roux?.

As I promised in my watermelon feta mint salad recipe, it is time to make a watermelon drink. Citrus and melon are perfect summer flavors. So here they combine for the best watermelon limeade drink possible – because we’ll add ice to make it a frozen blended drink. What could be better than that?

Cool and sweet with a little bit of sour pucker, the watermelon limeade freeze is a refreshing summer treat. Whip it up whenever the weather outside has started to warm up and it will be sure to cool you down.

This recipe is simple because you need only four ingredients and a blender to make it happen. And the steps basically boil down to tossing it all in the blender and giving it a whirl. Honestly, the most difficult aspect may be cutting up the watermelon itself. They can be a bit large and unwieldy.

So let’s get to it.

Tips for Success

The best tip for success that I can give you is to start off with ripe watermelon. In fact, if you have a good watermelon, you may need less or no extra sugar at all. Try following these tips from Eagle Eye Produce on how to pick a good watermelon.

My second tip is to chill your watermelon beforehand. So cut and cube up the watermelon and then place it in the fridge to chill. For one, chilled watermelon just seems to have a better flavor. So for the few pieces that you sneak before adding watermelon into the blender, you will thank me. Also, it will be that much colder when you blend it together with the ice. It is better to start everything off cold if possible.

And finally, try to have everything ready to go after you have blended the drink together. Because it will start melting and separating as soon as the blender stops. Get your glasses out and any garnishes or decorations. Put everything into the blender except the ice and then add the ice and go fast.

If you are having this drink with a meal, make sure everything else is ready to serve before blending the watermelon limeade freeze together. The drink doesn’t take long to make, so it can easily be left to the end.

Mix Up Your Watermelon Limeade

One of the great things about watermelon and lime is that they can go with a whole lot of flavors. For variations on this watermelon limeade, try adding any of the following to the mix before blending:

• Mint leaves
• Lemon instead of Lime
• Chili Powder (not too much…)
• Honey instead of sugar
• Cream of Coconut instead of sugar
• Basil leaves
• Blueberries

Try dressing up your drink with lime wedges, extra watermelon, or fun and colorful paper straws. It definitely takes it up a notch when you think about presentation as well as flavor.

Whatever way you blend it, I know that it will be delicious. So give this a try on one of those hot summer days for perfect sweet refreshment.

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Watermelon Limeade Freeze

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Cool and sweet with a little bit of sour pucker, the watermelon limeade freeze is a refreshing summer treat

Ingredients

• 6 cups cubed watermelon

• 2/3 cup fresh lime juice (6 to 8 limes)

• 1/2 cup sugar

• 3 to 4 cups of ice

Directions

• Add the watermelon, lime juice, and sugar into a blender
• Blend on high for 1 to 2 minutes until smooth
• Add the ice into the blender and blend on high until smooth, 2 to 4 minutes
• Pour, garnish if desired, and serve quickly so that it remains cold

The post Simple Watermelon Limeade Freeze Recipe appeared first on Do You Roux?.

Guacamole is like ordering ice cream at Cold Stone Creamery. You mash up the avocados and then you get to choose all of your mix-ins. And while the base itself is really good, the mix-ins help determine how it all comes together. This is how to make guacamole in the best way possible.

For the basic ingredients, we start with avocados, lime juice, and salt. That is really how to make a simple guacamole. This gives you a creamy delicious dip that pairs with almost anything. But if you want a little more excitement with your guac, add in some flavor and wow factor.

I highly recommend getting your avocados a few days before you will need to use them. Straight from the grocery store they are typically still not quite ripe and wouldn’t make the perfect guac. They might even be too hard to even attempt mashing. Countertop ripening is really the best method, but it is the slowest. Place them in a brown paper bag to let them breathe but keep them in a semi-enclosed space. If you really need to speed up the ripening, introduce a banana or apple to the paper bag.

And if your avocados are ripe and you’re not quite ready to use them, then stick them in the fridge where they’ll stay for 1 to 3 days before going overripe. Fun fact – at one point avocados were referred to as alligator pears. Go figure.

Guacamole Mix-Ins

Like I said before, the mix-ins are what truly define how to make guacamole. You can tailor it to the tastes, preferences, and dietary restrictions of anyone enjoying the dip. Experiment a little and you can even discover your own true signature guacamole mix. You can even serve the guacamole surrounded by all of the different options for people to mix their own.

The first time I really saw a guacamole addition that blew my mind was ordering tableside guac at Mi Dia. The server mixing it up fresh for us asked the spice level we wanted and went through all of the mix-in options. When he asked if we wanted to include bacon I was confused. I had never had bacon in guacamole before and for some reason, it seemed strange. But then we tried it. I have added bacon to like 75% of my homemade batches since.

Of all the options out there, here are the flavor additions that I recommend the most: hot sauce (I prefer Cholula), tomatoes, salsa, sun-dried tomatoes, red onion, crispy chopped bacon, garlic, peppers (jalapeno most commonly), corn, cilantro, and pineapple.

So look that list over and decide what you think sounds like the most winning combination. Also, consider quickly char-roasting any of the vegetables you might add to the guacamole. It will add a great depth of flavor. You can toss the veggies on the grill or throw them under the broiler on high for just a few minutes.

What to Pair

Guacamole makes for the perfect party dip. Pair it with salsa and cream cheese dill dip for an ultimate triple-dipping spread. This is great for parties, small get-togethers, or even just to have out as an after-school snack.

For dipping use any of the following: tortilla chips, pita chips, pita bread, sliced sweet peppers, carrot sticks

You can use guacamole as a sort of appetizer dip, but it can also be used as a side or topping for a variety of dishes. For these dishes, guacamole is no longer the star of the show, but an accompaniment to transform the dish into the best that it can taste.

For topping, try any of these dishes: enchiladas, burgers, tacos, omelets, southwest salad, tortilla soup, quesadillas

However you use the guac, know that you can mix it up with exactly what you want. Just keep in mind that if you use every single mix in that I have listed, you may need a little more avocado with your toppings.

How to Make Guacamole

Recipe by Marc PetersonCourse: AppetizersDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Creamy avocado dip made exactly how you like it

Ingredients

• 4 large avocados

• 1 teaspoon fresh lime juice

• 1/2 teaspoon salt

• Optional Mix-Ins

• 1/3 cup diced tomatoes

• 1/3 cup diced red onion

• 1 tablespoon minced cilantro

• 1/2 tablespoon minced garlic

• 1/4 cup chopped crispy bacon

• 1/4 cup sun dried tomatoes

• 2 teaspoons hot sauce

• 2 tablespoons diced jalapeno pepper

• 1/3 cup corn

• 1/3 cup diced pineapple

Directions

• Slice the avocados in half and remove the pits
• Use a spoon to scoop the fruit out of the skin
• Add the avocado, lime juice, and salt to a large mixing bowl
• Use a fork to smash and stir the avocado together, leaving some larger chunks of avocado
• Loosely stir in any of the desired toppings and then serve

Notes

• If you are trying to store guacamole for later use or as leftovers, use an airtight container and press plastic wrap directly to the top of the entire exposed surface to keep it from browning

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