LOADED Citrus Avocado Salsa served on Vegi Tacos with Red Pepper Hummus (Meat Optional)

Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.

Sweet Mini Bell Peppers
Onions
Mushrooms (Optional)
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
–
Sweet Potatoes, diced small
Oil
Dried Oregano
–
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
–


 – Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/2c Corn
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.

 * Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!

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Chipotle Chicken with Citrus Avocado Sauce

Eat As Chipotle Chicken topped with Citrus Avocado Sauce. Or, Shred and have yourself a Man-wich topped with Citrus Avocado Sauce! However you choose, these are AMAZINGLY Tasty!

 – Chicken Marinade (Don’t add to Chicken, yet!):
1 can Chipotle in Adobo, I halved Peppers
4 Garlic Cloves, minced
2T Lime Juice (100% Fridge Kind)
2T Brown Sugar
1/4tsp Sea Salt
1/4c Heavy Whipping Cream
–
 – Citrus Avocado Sauce:
2 RIPE Avocados
2T 100% Pulp Free Orange Juice
1.5tsp Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt
–

PREMIX Marinade, DON’T ADD TO CHICKEN, yet! I halved Chipotle Peppers. Premix Sauce Ingredients. RESERVE 2T Marinade (For later mixing). Place in fridge til use.
I cut shallow slits into chicken, so marinade can get in there. Marinade Chicken (I used Bone In and removed Skin). Marinade 4-6 hours. Best on Charcoal Grill. Even Grill the Chipotle Peppers! They are GREAT!

– Regular Chicken Breast topped with Citrus Sauce: Brush on Reserved Marinade. Top with Citrus Avocado Sauce. Eat. Don’t forget to Serve with Those Chipotle Peppers.

– Sandwiches: Shred up Chicken and Remove Bones. Mix in Reserved Marinade. Top onto Sandwich with: Mayo/Miracle Whip, Tomato, and Optional Coleslaw Topper
Toppings (If sandwich/Burger): Tomato, Onions, Miracle Whip/Mayo, and:
Optional Coleslaw Topper:
2c Coleslaw Mix (Cabbage Carrot Mix, NOT SAUCE)
3/4c Lite Sour Cream
1tsp Dried Cilantro, minced
1/8tsp Garlic Powder (OPTIONAL)
Small Splash of Lime Juice (Fridge Concentrate kind)
1/8-1/4tsp Sea Salt

Tay’s Chicken Pitas – Healthier

Tay’s Chicken Pita is Healthier and Lower in Calories, but you wouldn’t know! 

Peppered Parmesan Avocado Sauce:
3T Mayo (Lite can be used)
1/4c Sour Cream, or more to taste
1tsp White Vinegar
1/4tsp Garlic Powder
3T-1/4c Grated Parmesan Cheese (Store shelf kind)
1/2tsp Black Pepper
1 ripened Avocado
Optional: 1/2-1tsp Ranch Dressing PKT. (I used Fiesta Ranch Pkt.)
–
-Flat Bread/Pita (We used Joseph’s Flax Oat Bran & Whole Wheat Pita)
-Cooked Chicken Breasts (I used Tay’s Mexi Marinade, grilled. *SEE NOTES)
-Toppings: Peppered Parmesan Avocado Sauce, FRESH Tomatoes, Shredd. Chedd. Cheese, Salsa or Quick Pico (Recipe Below), Lettuce. OPTIONAL: TINY Spread of Refried Beans

We Mexi Marinaded Chicken, then Grilled (Charcoal Grill’s Best!). Blend Peppered Parmesan Sauce Ingredients. I lightly rub Pitas, using fingers, with Water. Microwave 10 seconds. Spread half with Peppered Parmesan Avocado Sauce. (Optional to spread other half with Refried Beans). Top with Cooked Chicken Breast and Toppings of Choice. I had no Salsa, so, improvised with Quicky Pico (Below).
 ** NOTES: Any Chicken will do: Plain, Boiled in Chicken Broth (Toss frozen Chicken into a pan w/ Water, throw in 1-2 Chicken Broth Cubes. Bring to boil, boil til cooked.), Desired Seasoning. Any. **
—

Quicky Pico/Salsa:
1can Basil Oregano Tomatoes, drained (All I had)
To taste Red Onions, chopped
1tsp Jalapeno deseeded, minced, more to taste
1/2tsp Dried Chives
a lil shy 1/2tsp Dried Cilantro
a lil shy 1/2tsp Garlic Powder
1/8tsp Sea Salt, more to taste
1/8tsp Pepper
1tsp+1/4tsp Lime Juice (Fridge concentrate kind)

Potato Oles:
Tater Tots
Season (Pre and Post cooking), well, with either: Tay’s Rub or Tater Ole Season

Season, bake according to directions. Once done, season lil more. Eat.

—
*** LEFTOVERS?:

Tostadas
Peppered Parmesan Avocado Sauce (Above recipe)
Canned Refried Beans
Leftover Tay’s Mexi Grilled Chicken
Shredded Cheddar Cheese
Sour Cream
Louisiana Hot Sauce

LIGHTLY spread Tostadas with Refried Beans. Then, LIGHTLY spread Peppered Parmesan Avocado Sauce. Top with Leftover Mexi Chicken, Shredd. Cheese. Sparsely, add Sour Cream, Few drops of Louisiana Hot Sauce. I just Microwaved til Cheese Melted.

Party in my Egg Roll (Chicken Avocado Egg Rolls- Avocado Optional)

Not an Avocado Person? NO WORRIES! Just skip it!

1 FROZEN Chicken, Boiled in Broth, Cut up
3T: Red Onions, Red Bell Pepper, grated Cucumber (Opt.)
3-4T Spinach, minced
Sauce:
1 nice ripened Avocado (OPTIONAL!)
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4 Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 2T)
1/8tsp Sea Salt
1tsp Wishbone/Hidden Valley Ranch Dressing Pkt. (Or to taste)
1/8tsp Dill Weed
2tsp REAL Bacon Pieces
–
Shredded Cheese (Try Moz. or Mexi/Taco Blend)

Add FROZEN Chicken to a pot with Water and 1-2 crushed Chicken Broth Cube(s). Turn on heat. Bring to Boil til cooked. Allow to set a few minutes in Broth. Cut up.
Mince Vegis. Toss Chicken, Bacon Pieces, and Vegis.
Blend Sauce ingredients. Mix, TO DESIRED CONSISTENCY, with Chicken (I did all). Add to Egg Rolls. Optional to Top with Shredded Cheese. Brown in Butter Flavor Cooking Spray Skillet. OR, Bake in Oven (Sprayed with Butter Spray on both sides). OR, Fry in Oil (Try Coconut Oil). Serve with Salsa and Sour Cream.
–
Notes: Up, Downsize, or Skip Vegis, to your taste!
Optional to Season Chicken once cooked/cut up (Try Greek Seasoning or 1/2pkt Taco Season)
–
FREEZER FRIENDLY. Once browned (I use Butter Flavor Cooking Spray), add to plate. Freeze. ONCE FROZEN, add to Freezer Ziploc Bag! ReHeat in Oven or Microwave-Cooks fast!

Tay’s Greek-cado Sauce / Spread (Tay’s Greek Avocado Sauce)

Great on Wraps, Sandwiches, over cooked Meats, top while cooking Meats, with Fries, etc… MANY USES!

1 Avocado, mashed
1/4c Plain Yogurt
1/2T Extra Virgin Olive Oil
1tsp Worcestershire
1tsp Lemon Juice
1tsp Dijon
1.5tsp McCormick’s Gourmet Greek Seasoning
1/2tsp Dried Oregano
a lil shy of 1/2tsp Dried Rosemary, crushed
1/2tsp Garlic Powder
1T Jalapeno, deseed, minced
A lil shy of 1/4tsp Sea Salt

Add all to Blender, drizzling in oil near end. Blend in blender til smooth. Top onto Sandwiches, in Wraps, Over Fries, Over Chicken… MANY USES! 

—


I used this topped over Baked Breaded Chicken Breasts (While cooking):

Flour Mixture:
3-4T Flour
1/4tsp Sea Salt
1/4tsp Pepper
1/2tsp Paprika
1tsp Parmesan Cheese (Store shelf kind)
1/4tsp Cayenne Powder
–
White Vinegar or Louisiana Hot Sauce
Tay’s Greek-cado Sauce/Spread (Recipe Above)

Blend Sauce ingredients. Place in fridge til use.
Mix Flour Mixture. OPTIONAL TO REMOVE CHICKEN SKIN! Brush Chicken LIGHTLY with Louisiana Hot Sauce OR Vinegar.
Add half Chicken to bag. Sprinkle in half Flour Mix. Shake around. Add in rest of Chicken Legs and Flour Mix. Shake more. Place onto Butter Flavored Cooking Sprayed baking pan. Place into fridge 30min-1 hour. Add a decent amount of Tay’s Greek-cado Sauce on both sides. Bake in oven at 425 til juices run clear (Ours was about 45minutes).
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Try on the Grill: Can choose to skip Flour, do rest. Add to grill cook Chicken most way. Near end, Brush on Sauce, Cook each side a few minutes more!

Tay’s Guaca-HOLY MOLY! It’s the BEST we’ve had!

Tay’s Avocado Sauce/Guacamole/Spread:
1 Avocado, mashed
1/2T Mayo
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/4tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes

Remove Seed and Skin from Avocado. Mash some. Then, add that and the rest of ingredients to Blender. Blend til smooth. Then, Get Your Guac On!
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A FAVORITE!!! Tay’s HEALTHY Awesome Chicken N Shrimp Avocado Egg Rolls (Not a Shrimp Person? Options Below)

A NEW FAVORITE! A MUST TRY!!! Not a Shrimp Person? Options Below!
*** LOW CALORIES – LOW CARBOHYDRATES ***

About 2tsp Coconut Oil (Or Butter Spray. More if Frying)
–
Chicken Marinade (UP TO 4-5hours):
1.5 lb. Chicken
1 Hidden Valley Buttermilk Ranch PACKET
1 tsp McCormick’s Montreal Steak Seasoning
1T White Vinegar
–
Shrimp Marinade (UP TO Few hours):
1/2lb. Shrimp (Bell Peppers/Onion Mix, in it’s place)
1tsp TO 1/2T Tony’s Creole Seasoning
1tsp McCormick’s Cajun
1/4tsp Brown Sugar
1/4tsp Chipotle Powder
–
Toppings: Grated Carrot, minced Celery, minced Red Onion, Avocado Sauce (Recipe Below),
–
Avocado Sauce:
1 Avocado, mashed
1/2T Mayo
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/4tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes

Marinade Chicken. Diced up.  Marinade Shrimp. (Not a Shrimp Person?: Saute Sweet Bell Peppers and Onions with Shrimp Marinade Ingredients (Can cut back on amounts, if need be).)
Make Sauce: Remove skin and seed, MASH Avocado! Then, I add Sauce Recipe to Blender, blend. Set aside.
In SEPARATE PANS, Heat 1tsp Oil in each, cook Shrimp and Chicken.
Top either: Soft Shells, Buns, Egg Rolls, or Spring Wraps (As we did) with Chicken, 4 Shrimps, grated Vegis (I mix together), and Avocado Sauce. Roll. Cooking Options:
–
Spring Rolls: Soak each Sheet in Water for about 30 seconds. Top with ingredients. Roll.
Egg Rolls: Top em. Roll em, using water to close ends. Butter Flavor – Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder (My favorite way)
– OR Bake (Butter Flavor Spraying each side, Bake ABOUT 12-18min., flipping half way thro)
– Or Deep Fry.
Tacos/Buns– Top. Add Cheese, Salsa, Sour Cream, if desired. Eat.
Note: OPTIONAL to also add grated Cucumber to Carrots, Onions, Celery.
(Photo Below is of Spring Rolls)


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Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)

Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt
–
1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)
–
3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt
–
Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
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Lotsa Vegi Mixa (HEALTHY Avocado N Vegetable with Turkey Kielbasa Bake)

 

HEALTHY – LOWER CALORIE

2.5c Potatoes, cubed (Golden, Russet, or Idaho)
2.5c Frozen Brussel Sprouts
1 Avocado, diced
1 Onion, cut large
2c Mushrooms, sliced
1 Red Bell Pepper
3/4 lb. Turkey Kielbasa *See notes
Season WELL with:
– Grated Parmesan (Store Shelf Kind)
– LAWRY’S Seasonal Salt
– Paprika
– Dried Oregano
– Garlic Powder
– Red Pepper Flakes
– Dried Basil (Optional)
– Pepper

Cut up vegis. Kielbasa, I halve long way, then slice. Butter Flavor Cooking Spray a baking dish, WELL!!! Add all. Top with seasons. Toss, WELL! Bake 450, I did covered, for about 40 minutes, or til Potatoes are soft.
Serve alone! With Sour Cream on side. Or, as kiddos like it, with Ketchup.
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Chicko Mint-cados (Chicken Avocado Mint Wraps)

Low Carb. Low Cal.

Chicken Breasts, boiled in Chicken Broth, cut up*
Sauce:
1 RIPE Avocado, mashed
1/3c Mexicana Crema
1/4c Sour Cream
1-2T Mayo (I believe I did 1)
1/2tsp White Vinegar
1tsp Lemon Juice
1.5tsp Dried Mint
1/2 tsp Garlic Powder
1T+2tsp Grated Parmesan Cheese (Store shelf kind)
1/4 tsp Dried Oregano
3/4 tsp Dried Dill
1/8 tsp Mustard Powder
1tsp Dried Chives
1/8-1/4tsp Sea Salt
–
Wrap/Shell of Choice: Soft Shell, Hard Shell, Flat Bread, Cabbage Leaves
Toppings: Red Onions, Fresh Roma Tomatoes, Salsa (Optional), Shredded Cheese (I used Moz.)

Premake Sauce, at least 1hour prior, place in fridge til use. Boil Chicken in Broth. Allow to sit few minutes. Cut up. Add chicken to sauce, til desired consistency. If sauce is cold, once added to chicken, I microwave. Add to shell of choice (We used softshell). Add toppings.
Optional: If using soft shells, you can Butter Flavor Cooking Spray a skillet and brown on all sides. Sprinkle a little Garlic Powder over. Serve.
*Notes: You can use pork, as well.
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Masked Pork-cados (Pork with Avocado Sauce)

2-3 Pork Chops (Bone In)
1tsp Extra Virgin Olive Oil (For browning)
–
Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
1/4tsp Chili Powder
1/4tsp Dried Oregano
1/8tsp Sea Salt
–
Avocado Sauce:
2 Avocados, remove skin and seed
1.5T Mayo
3T Sour Cream
1T Lemon Juice
1 Garlic Clove
1/4tsp Dried Dill
1/2tsp Cumin
1tsp Dried Parsley
1/4tsp Sea Salt
1/4tsp Pepper
1tsp Dried Cilantro
1/4tsp Dried Oregano
1.5tsp dried Dried Chives
1/4tsp Red Pepper Flakes

Mix marinade ingredients, well. Brush ALL marinade evenly over chops. Place in bowl in fridge. Marinade 6-8 hours.
Preheat oven 450.
BLEND WELL Avocado Sauce ingredients. Set aside.
Heat skillet. Add oil. Once hot enough to sizzle, add in chops. Sear each side 2minutes. (Cover and leave alone while it sears. Flip repeat on other side.) Place chops into a Butter Flavor Cooking sprayed oven dish. Smear tops with 1tsp Avocado Sauce, cover. Bake 15minutes. Top with another 1tsp Avocado Sauce. Serve with tTt’s Potato Fries.
*Use extra Avocado Sauce as dip or wrap spread.
Try marinading, grilling. Then, near end and before serving-Brushing with sauce!
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Festive Shrimp Tacos

1lb. Shrimp (I do 61-70ct)
1 can Tomatoes with chiles, drained well
1T+1tsp Lime Juice (Concentrate kind)
1tsp LOUISIANA Hot Sauce
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1c canned Southwestern Corn, drained
1/2 Red Pepper
1/2 Grn Pepper
1c Red Onion
2tsp MCCORMICK Cajun Seasoning
1/2tsp Chili Powder
1T+1tsp Dried Cilantro
1/4tsp Sea Salt
1/2tsp Garlic Powder
1/4tsp Paprika
1tsp Dried Parsley
1/3c Guacamole (Last 30 minutes)*
–
Slaw Mix:
Coleslaw Mix
Sour Cream
A Splash of Lime Juice
Few Shakes of Dried Cilantro

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, guacamole (And slaw mix). Cook on low about 6 hours. Before serving, in a bowl mix coleslaw, some sour cream (To desired consistency), a LITTLE splash of lime juice, and cilantro. Top tacos with shrimp mix and coleslaw mix.

*Notes: NOT Guacamole FLAVORED Dip!!! Use Good Ol’ Guacamole! You can choose to use fresh Avocados, mooshed/blended/diced.
I have yet to try this with Chicken, may work great, too.

Photo done:


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Awesomecado Soup (Avocado Soup)

2 Frozen Chicken Breast
1/4 tsp Olive Oil
6c Water
6 Chicken Broth Cubes
1.5 tsp Lemon Juice (Store shelf kind)
2 Avocados, diced
1 Garlic Clove, minced
1/4 tsp Cumin
1 tsp Parsley
1/4 tsp Pepper
1/16 tsp Sea Salt
1/8 tsp Lawry’s Seasonal Salt
1/4 tsp Garlic Powder
1/4 Onion Powder
1/8 tsp Thyme
1/4 tsp Dill Weed
1/2c canned Southwest Corn (Corn, Red Peppers, Green Peppers), drained
1c canned Black Beans

LIGHTLY butter crock. Add all ingredients. Cook on low about 6 hours. Eat Plain, with tsp. of sour cream, and/or with fresh diced tomatoes.

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