After indulging halfway through the Disney California Adventure Food and Wine Festival, it’s time for something a little lighter and healthier. Well, at least it’s the good kind of fat, I’m talking about Avocado! It’s a popular fruit in Southern California.
Avocado is super versatile. You can eat it on its own, put it on a burger, make guacamole, avocado toast, make it a sauce, and so much more. Its vibrant green color makes you feel like you’re really eating something from the earth.
Both these dishes are a very fun creative way that accent avocado. Mixing the avocado with these types of food plays with the different types of textures that an avocado can have. If an avocado isn’t quite ripe yet, the texture is still buttery but more firm. If it’s more ripe, it has a softer, creamy texture with a hint of sweet.
- Petite Impossible Burger with Guac and Pepper Jack Cheese- topped with melted Pepper Jack Cheese, fresh Guacamole and Tomato, on a toasted Mini Brioche Bun
- Tortilla-crusted Fried Guacamole with Carne Asada- slices of Avocado breaded in Tortilla and fried, served with Carne Asada, topped with Pico de Gallo & Avocado Crema Drizzle
The fried guacamole is a fun way for kids to eat avocado, but the added carne asada is a good mix of fresh and hearty.
Tortilla-crusted Fried Guacamole with Carne Asada
- 2 not super ripe Avocados
- Tortilla chips
- 1/2lb Flank Steak
- 1 juiced lime
- 1tsp white vinegar
- 2Tbsp orange juice
- 3 cups vegetable oil
- 1 clove minced garlic
- 1 minced jalapeno
- 1 cup chopped fresh cilantro
- 2tsp salt
- 1/4tsp black pepper
- 1/2 tomato
- 1/2 red onion
- 1/4 cup sour cream
- First, let’s marinate the flank steak. Juice 1/2 the lime into a ziplock bag and then add white vinegar, orange juice, 2 Tbsp vegetable oil, garlic, 1/2 jalapeño, 1/2 cup cilantro, 1 tsp of salt, and 1/4 tsp black pepper. Place the flank steak inside to marinate for 2 hours.
- When flank steak is ready, heat pan on medium high heat. Cook steak 2-3 minutes on each side and then lay on a cutting table to rest.
- Crush up tortilla chips so you have about 2-3 cups.
- Slice up avocados lengthwise and then coat 3/4 of the slices completely with tortilla chips. Set aside remaining avocado.
- In a deep pan, heat the remaining vegetable oil until slightly bubbling.
- Gently drop in avocados a few slices at a time, you don’t want to overcrowd the pan. Cook a few minutes on each side and then lay them on a paper towel lined dish to soak up excess oil. Continue until all slices are cooked.
- While the oil is draining, chop up tomato and onion. Mix tomato, onion, 1/4 cup chopped cilantro, and 1/2 minced jalapeño together.
- In a blender, combine remaining avocado and cilantro with sour cream until completely smooth.
- Chop up Carne Asada. Plate avocado slices and top with Carne Asada, Pico de Gallo, and drizzle Avocado Crema.
- Mezcal Cocktail- Mezcal, House-made Peppercorn-infused Syrup, Pineapple Juice, Simply Orange, Agave Nectar and Fresh Lime Juice
- Chapman Crafted Beer, Slow Riser with Coconut, Red Ale on Nitro, Orange
The freshness of the mezcal cocktail would pair nicely with the avocado flavors and the bite of the Pico de Gallo. The Chapman Crafted Beer pairs well with the avocado flavors if you’re looking for a more rounded taste. The bitterness from beer or liquor will cut through the buttery, creamy texture of the avocados.
Catching up on Marketplace Booths
If you haven’t gone to the other booths with us yet, please don’t be shy in going back around.
- Nuts about Cheese: White Cheddar Lager Soup
- Uncork California: Charcuterie Board
- Golden Dreams: Brunch Fried Chicken & Waffle Sandwich
- California Craft Brews: Pepperoni Pizza Egg Rolls
- One in a Melon: Poke-style Watermelon with Cucumber
- Peppers Cali-ente: Grilled Shrimp Tacos and Creamy Poblano Pepper Pasta
- LA Style: Monkey Bread
When you’re all caught up to us, we’ll be heading over to Off the Cob! See you there!