FISH TACOS WITH AVOCADO AND MANGO INGREDIENTS1 ea. Avocado From Mexico, diced

½ ea. Jalapeño, finely chopped

1 c. Mango, diced

¼ c. Red onion, finely chopped

3 TB Olive oil, divided

2 TB Cilantro, chopped

1 TB Lime juice, freshly squeezed

4 ea. White fish fillets (e.g. tilapia, cod or other white fish)

½ t. Smoked paprika

½ t. Ground cumin

½ t. Chili powder

Salt and pepper to taste

8 ea. Corn tortillas

INSTRUCTIONS1. For the salsa, combine avocado, jalapeño,

mango, onion, 2 tablespoons oil, cilantro, and lime juice. Season with salt and pepper to taste.

2. In a small mixing bowl mix paprika, cumin, chili, salt, and pepper. Rub mixture over the fish fillets.

3. In a large skillet over medium heat, add the remaining oil and cook the fish two minutes per side or until golden brown. Remove from heat.

4. To serve: warm the tortillas on a griddle. Place 2 tablespoons of salsa in each and top with pieces of fish.

Serves 4

INGREDIENTS1 ea. Avocado From Mexico, diced

4 c. Fresh corn, cooked and cut off the cob

¼ c. Sour cream

¼ c. Cilantro, roughly chopped

1 TB Lime juice

1 t. Chili powder

¼ c. Cottage cheese

INSTRUCTIONS

1. In a large bowl, combine corn, sour cream, cilantro, lime juice, and chili powder; mix well.

2. Gently fold in avocado and top with cottage cheese.

Find more recipes at AvocadosFromMexico.com/recipe

MEXICAN CORN SALAD WITH AVOCADO Serves 6

Dietitian’s Tips

• Fresh, ripe avocados add creamy delicious, naturally good fats to this recipe.

• Add black beans, red pepper and smoked paprika to boost flavor and nutrition.

Dietitian’s Tips

• Watch the 45 second video on our YouTube channel to see how easy it is to prepare this delicious and nutritious avocado recipe!

BELL PEPPER “TACOS” Serves 8

INGREDIENTS1 Avocado From Mexico, pitted and peeled (half diced, half sliced)

½ Green bell pepper, diced

1 Small onion, diced

1 Medium carrot, chopped

1 Celery stalk, chopped

1 can (19 oz.) Black beans

½ c. Broth (chicken or vegetable)

Salt and pepper to taste

1 t. Cumin

Splash of olive oil

1 Bay leaf

1 c. Quinoa

2 c. Broth or water for quinoa

Garnishes - Your choice of: chopped fresh tomato, cilantro, parsley, cucumber slivers, thinly sliced radish, lemon or lime juice to drizzle over top

INSTRUCTIONS1. On medium-high heat, add olive oil to a heavy-

bottomed pot and sauté pepper, onion, carrot, and celery until softened. Add bay leaf and cumin and let seasonings mingle for about a minute, stirring.

2. Add can of black beans, broth, salt and pepper. Bring to a boil and then turn the temperature down and let simmer for about 30 minutes or until consistency is thick. Taste for seasoning after 20 minutes and adjust as needed and add half the diced avocado, gently stirring.

3. While beans are cooking, prepare the quinoa according to package instructions. Replace water with broth of your choice for a more flavorful quinoa.

4. Once quinoa and beans are cooked, assemble your bowl. Start by adding a scoop of quinoa, some beans, and top with slices of ripe avocado and any other garnish you like.

• Try this stuffed pepper alternative with taco meat.

• Creamy avocados and bell peppers are a delicious dynamic duo!

• Gluten-free whole grains such as quinoa and brown rice add fiber and protein.

• Add beans, shrimp, chicken, taco meat or protein of your choice!

Find more recipes at AvocadosFromMexico.com/recipe

AVOCADO BLACK BEAN QUINOA BOWL Serves 4

INGREDIENTS2 Medium Avocados From Mexico, diced

4 Sweet Bell Peppers (2 green, 2 red)

1 TB. 30% Reduced-sodium taco seasoning

1 lb. Ground beef 10% fat

½ c. Water

½ c. Sharp cheddar cheese, shredded

2 Large tomatoes, chopped (or substitute with prepared salsa)

¼ c. Cilantro, chopped

½ c. Non-fat Greek yogurt or use non-fat sour cream

INSTRUCTIONS1. Remove the seeds and membrane from the inside

of the pepper and slice in half, lengthwise.

2. Prepare taco meat: Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7-10 minutes. Drain and discard any excess grease.

3. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes. Allow to cool 5-10 minutes prior to stuffing peppers.

4. Stuff peppers with cooked taco meat. Top stuffed peppers with shredded cheese, tomatoes, avocados, cilantro and a spoonful of sour cream. Serve and enjoy.

Dietitian’s Tips

Dietitian’s Tips