Holy Green Guacamole

There is nothing like the spring-green colour of a perfectly ripe avocado. 

Guacamole is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings. Guacamole was made by the Aztecs as early as the 1500s. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. The name comes from an Aztec dialect, from āhuacatl (="avocado") + molli (="sauce"). (Source: Wikipedia) Over the years I have refined my recipe for guacamole to its simple green essence. More traditional recipes contain additional ingredients such as tomato, chilies, cumin, garlic, black pepper, hot pepper sauce and cilantro. Guacamole is one of those dishes where you can play around with the ingredients to suit your taste and arrive at a 'house' version of this traditional Mexican dip. This is the version that you will get Chez Bubba. 

Ingredients:

• 2 ripe avocados, peeled and seeded
• 2 chopped scallions/green onions (use both the green and white parts)
• juice of one juicy lime (2 tablespoons)
• salt to taste

Methods: 
Cut the avocado into large chunks and mash coarsely in a bowl with a fork. Add the remaining ingredients and blend gently. The guacamole does not have to be absolutely smooth. Leaving a few small chunks is fine and some people prefer it that way.

Lime juice adds flavor and slows the enzyme-caused browning so get it on the avocado quickly.

Flank Steak Tacos

This is my take on a recipe for seared salmon tacos that I ripped out of the May 2015 edition of REALSIMPLE while at my hairdresser's. I'm not totally uncouth by the way, I did ask for permission before removing it from the magazine. 

So last night I served my husband half a seared flank steak and decided to keep the other half for these tacos. They had a nice crunch and were tasty, not spectacular, but definitely crunchy and tasty. Lunchworthy.   

Ingredients:

• 3 tablespoons low-sodium soy sauce

• 1 teaspoon brown sugar

• leftover (rare) flank steak sliced thinly (about 12 ounces)

• 1/4 cup mayonnaise

• 2 teaspoons hot sauce (Sriracha is fine, and seemingly very trendy, but any hot sauce will do)

• 2 baby cucumbers sliced

• 1/4 cup sliced scallions

• 1/2 cup of raw julienned carrots

• a small amount of red cabbage finely sliced

• 6 small corn tortillas, warmed

Methods:
Wrap the tortillas in aluminum foil and place in a 250 degree F. oven until warmed through. Alternatively, you can warm each tortilla individually in a skillet on the stove. Combine the soy sauce and brown sugar in a small bowl. Pour half the dressing over the already cooked and sliced steak. Reserve the remaining dressing. Then combine the mayonnaise and hot sauce in a small bowl. Quickly re-heat the leftover steak in a non-stick skillet. Divide the steak, carrots, scallions and sliced cucumber and cabbage between the warmed tortillas. Spoon on as much of the spicy mayo as you prefer and drizzle with a smidge of the reserved dressing (or not). Then roll 'em up and serve. 

Tortillas ready to pop in the oven. They appear to be floating over the countertop towards the oven....that's what happens in my magical kitchen.
 

Now lunchworthy