Do It Yourself: California Avocado Tacos from the Border Grill Truck
We are fortunate in California to be the home of the avocado, and the velvety, creamy and good-for-you fruit happens to be really versatile. Although sometimes there's nothing quite like cutting a ripe avocado in half, dusting it with salt and pepper, and digging in with a spoon, there are plenty of ways to get cooking with avocados.
Recently we got an in-person lesson from two local chefs who have been longtime avocado advocates. Teaming up with the California Avocado Commission, Mary Sue Milliken and Susan Feniger hosted an avocado cooking (and eating) workshop at their downtown eatery Ciudad, where we learned how to make drinks, small bites, entrees, and dessert from avocados. (Okay, and we also won a surprise "quickfire" guacamole challenge inspired by Feniger's experience--and episode win--on Top Chef Masters.)
Of the dishes we saw made by the Too Hot Tamales, one of the standouts was the California Avocado Taco, which we first encountered last summer from the Border Grill food truck. Coating slices of fresh avocado with the unique seed-like crunch of quinoa, these tacos are a fun spin on a favorite hand-held food that happens to be both vegetarian--vegan, actually, and take advantage of the avocado.
Recipe after the jump. And see Feniger battle it out with the 7 other masterful finalists tonight on Bravo in the Champions Round.