Name: Avocado Nachos with Cilantro Lime Crema
Yield: 6 1 cup servings
Ingredients: 1/2 pound of lean ground beef; 2 tablespoons of water; 1 tablespoon plus 1 teaspoon low sodium taco seasonings; 1 cup plain panko breadcrumbs; 2 avocados (seeded, peeled and sliced); 2 cup shredded lettuce; 1 cup diced tomatoes; 1/2 cup plain yogurt; 1/4 cup cilantro; 2 cloves garlic; 2 tablespoons lime juice; 1 teaspoon lime zest

Avocado Nachos with Cilantro Lime Crema

February 1, 2022 by Dinner Tonight

Try changing up your regular nachos by replacing the chips with these air-fried crunchy and creamy avocado slices. Avocados are a nutrient-dense food full of healthy fats, fiber, and a number of other vitamins and minerals.

Avocado Nachos with Cilantro Lime Crema

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Avocado Nachos with Cilantro Lime Crema

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

Nachos

1/2 pound of lean ground beef
2 tablespoons of water
1 tablespoon plus 1 teaspoon low sodium taco seasonings
1 cup plain panko breadcrumbs
2 avocados seeded, peeled and sliced
2 cup shredded lettuce
1 cup diced tomatoes

Cilantro Lime Crema

1/2 cup plain yogurt
1/4 cup cilantro
2 cloves garlic
2 tablespoons lime juice
1 teaspoon lime zest

Servings: 1 cup servings

Units:

Instructions

Nachos

In a medium skillet brown the ground beef. Cook until it reaches 160°F. Add the water and 1 tablespoon of taco seasonings stir to combine. Take off heat and set aside.
In a shallow plate combine the breadcrumbs and remaining taco seasoning.
Take the avocado slices and roll in the breadcrumbs and place on a plate.
Place avocadoes slices in an air fryer basket and spray tops with nonstick cooking spray. Cook at 375°F for 7 minutes. Note: Refer to the air fryer owner’s manual for specific cooking times. The time and temperature listed above are general guidelines.
Place avocado slices on a serving plate. Top with ground beef, lettuce, tomatoes, and cilantro lime crema

Cilantro Lime Crema

Place all ingredients in the food processor. Blend until combined.
Serve immediately or refrigerate in an airtight container for up to 5 days.

Recipe Notes

Zesty Guacamole Dip

November 13, 2017 by Dinner Tonight

Try our simple and zesty guacamole dip! A perfect appetizer or snack to keep you full while getting some extra veggies in.

Zesty Guacamole Dip

CourseSnacks

Servings

Zesty Guacamole Dip

CourseSnacks

Servings

Ingredients

4 avocados ripe
1/2 garlic clove
1 roma tomato
1 teaspoon pepper sauce
1 tablespoon lime juice
1 tablespoon onion minced
1/4 teaspoon salt

Servings:

Units:

Instructions

In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture.
Stir in lime juice, garlic, tomato, onion, pepper sauce and salt.
Enjoy!

Recipe Notes

Tailgate Dip

September 1, 2017 by Dinner Tonight

This is the perfect healthy dip to bring to your tailgate! This healthy twist on a classic layer dip is a great way to make sure you get some veggies in!

Tailgate Dip

Servings

Tailgate Dip

Servings

Ingredients

16 ounces fat free refried beans
2 cup nonfat sour cream
4 ounces pickled jalapenos chopped
2 avocados smashed
1 tablespoon lime juice
2 cups reduced fat, shredded cheddar cheese
3 tomatoes diced
1 cup sliced green onions
1 cup cilantro leaves chopped
4 ounces sliced black olives
4 ounces lowfat tortilla chips
6 celery stalks cut into 3rds or 4ths

Servings:

Units:

Instructions

Wash your hands and clean your preparation area. Rinse the tomatoes, green onions, and cilantro leaves under cool running water before dicing or chopping.
In a 9x13 inch baking dish, spread the refried beans evenly in the bottom.
In a mixing bowl combine the sour cream, drained pickled jalapenos, smashed avocados, and lime juice and mix until well combined.
Spread sour cream mixture on top of the beans.
Top the sour cream mixture with the shredded cheddar cheese.
In a bowl combine the tomatoes, green onions, cilantro, and black olives and mix until well combined. Sprinkle evenly over top of the cheese.
Cover and chill in the refrigerator for at least 30 minutes. Serve with tortilla chips and celery stalks cut into 3rds or 4ths.

Recipe Notes

Grilled Quail Salad

January 3, 2017 by Dinner Tonight

Grilled Quail Salad

CourseMain Dish

Servings

Grilled Quail Salad

CourseMain Dish

Servings

Ingredients

12 quail semi-boneless

For the marinade

1/2 cup red wine vinegar
3 Tbsp. Worcestershire sauce
1/4 cup olive oil
3 cloves garlic
1/4 cup fresh herbs (seasonal and available)

For the fresh salad

2 lbs. spring salad mix
10 oz. pickled cactus diced
2 ears roasted corn cut off the cob
1 pint cherry tomatoes sliced
1/2 cup sunflower seeds
2 avocados diced

For the dressing

1 Juice of 1 lime
3 Tbsp. olive oil

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.

Recipe Notes

Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.

Smokey Pork Tenderloin Tacos

July 21, 2015 by Dinner Tonight

Any day is a taco day!! These Smokey Pork Tenderloin Tacos are a special treat for a weekend meal. You can even double up the recipe and prep your meals for the week to come. Don’t forget to add the fresh salsa verde and a squeeze of lime for extra flavor.

Smokey Pork Tenderloin Tacos

Servings

Smokey Pork Tenderloin Tacos

Servings

Ingredients

Rub Ingredients

1 tbsp chili powder
1 tbsp sugar
1/2 tbsp paprika
1/2 tbsp white pepper
1 tsp black pepper

Taco Ingredients

1 pork tenderloin about 2-3 lbs
8 corn tortillas
2 avocados pitted and thinly sliced
1/2 cup salsa
8 sprigs cilantro finely chopped, about 2 tbsp

Servings:

Units:

Instructions

Preheat oven to 325°F degrees.
Pat tenderloin dry with paper towel.
Put meat into bowl, rolling it in the Rub mixture until it is coated evenly.
Cover the meat with wax paper or plastic wrap and let sit at room temperature for 10 minutes, no longer
Place the meat in heavy duty aluminum foil and fold foil to make a sealed pouch.
Place tenderloin in baking dish or pan and put into oven.
Bake for 2 hours or until it shreds with a fork.
Transfer meat to a serving dish and let rest for 5 minutes.
Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
Shred with fork or slice tenderloin into very thin pieces and serve hot with warm tortillas, avocados, salsa, and cilantro in separate bowls so all family members can make their own tacos

Recipe Notes

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