Shrimp Tacos with Avocado Crema

Here’s the next round of tacos for #nationaltacoday with Sur la Table! I could not get enough of these. The shrimp is cooked with chipotle in adobo, one of my favorite flavors on the planet. It’s smoky, a little spicy and insanely good. Pair that with a cool and crunchy slaw, avocado cream, cilantro and lime juice? This is my ideal taco. Get your friends together and make a batch of these to celebrate! It’ll be messy, but it’s gonna be worth it.

Makes 4 servings


  • 2 cups finely shredded red cabbage
  • 1/2 cup peeled and shredded carrot
  • 1 medium jalapeno, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • sea salt and freshly ground pepper

Avocado Lime Crema:

  • 1 medium avocado, peeled and pitted
  • 1/3 cup Mexican crema
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice


  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle paste (the adobo sauce that comes in cans, or pureed chipotle peppers)
  • 1 teaspoon fresh lime juice

For Serving:

  • 8 corn tortillas
  • 1 cup cilantro, roughly chopped
  • 1 lime, cut into wedges
  • 1 bunch radishes, sliced thin
  1. To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.
  2. Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.
  3. For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.
  4. To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.

Recipe courtesy of Sur la Table, by Joel Gamoran, Sur La Table National Chef.





Baja Fish Tacos

Earlier this month I flew into San Francisco for a food photography workshop with Bella of @ful.filled and Sarah of @bromabakery in Napa Valley. It was everything I’d hoped for and more, so much so that I’ll need to devote a special post to the experience! Before flying home, we stopped at a little taco place called Tacko. We had perfect grilled fish tacos and guacamole. Everything I crave about tacos, these tacos delivered. So there I am, enjoying tacos on a sunny day, when my friends at Sur la Table ask me to photograph a few of their taco recipes for #nationaltacoday! I mean, was anything more meant to be? With taco in hand, I said yes (obviously) and today I’m sharing the recipe for their Baja fish tacos. It doesn’t get more California then this right here! Don’t skimp on the lime wedges. And slather on the avocado sauce. It’s non-optional. Let’s go!

Makes 10 tacos

  • 2 Hass avocados –halved, pitted and peeled
  • ¼ cup sour cream
  • 1 small jalapeño, seeded and thinly sliced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 small head of green cabbage, finely shredded (4 cups)
  • vegetable oil for brushing on the fish
  • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  • Ten 7-inch flour tortillas, warmed
  • 2 medium tomatoes, thinly sliced
  • Hot sauce, for serving
  • Lime wedges, for serving
  1. Light a grill or heat a grill pan over medium-high heat.
  2. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
  3. In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
  4. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
  5. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Recipe courtesy of Sur la Table. Tested and perfected in the Sur la Table kitchen.


Avocado Truffles


Photo Credit: Ashley Cuoco

Chocolate truffles…decadence at its finest. But everyone knows that after one too many, your stomach pays the price. Guess what: these truffles are made with 5 ingredients and no added sugar. The best natural fat, everyone… avocado! So I didn’t think it was possible, but I found a new way to love avocados with this one. Who KNEW. In just over 30 minutes you can get one (or five) of these in your mouth. And savor them because they’re not bad for you!


Photo Credit: Ashley Cuoco

Prep Time: 5 minutes, Total Time: 40 mins. Yields 12 small truffles


  • 1 nice and ripe avocado, mashed with a fork very finely
  • 3/4 cup semi-sweet chocolate, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • unsweetened cocoa powder
  1. Melt chocolate chips in a bowl in the microwave until smooth.
  2. In a separate bowl, mash the avocado until very fine. Add in melted chocolate and mix well. Add in the vanilla extract and cinnamon. Mix well to combine.
  3. When nice and smooth (as smooth as possible, some small avocado clumps are expected) place bowl in freezer for 30 minutes until firm. Scoop into 12 small balls and roll smooth.
  4. Roll each ball in the cocoa powder and serve. Store in the refrigerator in an air tight container for 3 days.

Recipe adapted from Yummy Healthy Easy.

Warm Grains Arugula Salad with Avocado Vinaigrette

1Photo Credit: Ashley Cuoco

Nothing makes me happier than feeling satisfied and full after a good meal. I don’t mean that bloated, overly full feeling…I mean the good kind! After a meal that is full of wholesome things that keep hunger at bay. This salad is totally one of those meals. I am a huge arugula fan– even just coated in a little olive oil, it’s peppery and so tasty on it’s own. Coated in this avocado vinaigrette it’s on another level! The warm grains wilt the arugula a little, making each bite full of flavor and packed with protein. And, as I always say, throw on a couple of soft boiled eggs and you’ve got yourself a real meal.

Serves 2

Ingredients for Salad:

1 5 oz package of organic baby arugula

1/2 cup rainbow quinoa (yields about 1-1/2 cups cooked quinoa)

1/4 cup red lentils (yields about 2 cups cooked lentils)

2 eggs

1/8 cup freshly grated parmesan cheese

salt and pepper to taste

Ingredients for Avocado Vinaigrette:

1/2 ripe avocado

1/8 cup white wine vinegar

Juice of 1/2 lemon

1/3 cup extra virgin olive oil

salt and pepper to taste


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

  1. Cook your quinoa to package instructions. Or, as a general guideline, rinse quinoa in a strainer for 2 minutes to get off the natural coating. If you skip rinsing, you risk getting a “soapy” flavor so make sure you rinse! Dry quinoa or toast lightly in a pan to dry. Add quinoa to small pot with 2 cups of water. Bring to a rolling boil. Turn down the heat to low and cover for 15 minutes. Remove the pot from the heat and leave covered for an extra 5-7 minutes. If you still see some water remaining after this time, put the pot back on low and allow it to soak up the remaining water. Season with a little salt and set aside.
  2. Cook your lentils to package instructions. Or, Add lentils to a pot with 1/2 cup water and bring to a boil. Lower to a simmer and cook covered for about 10-15 minutes, depending on how soft you want them. For salads, I like a little firmness. 10 minutes will do it. Season with a little salt and set aside.
  3. Rinse your arugula and let dry or run through a salad spinner. Set aside.
  4. For the avocado vinaigrette, combine the avocado, vinegar, lemon juice, salt and pepper in a food processor until smooth and incorporated. With the processor running, stream in the olive oil until creamy.
  5. To bring 2 eggs to a soft boil, fill a small pot with a few inches of water and bring to a rolling boil. Reduce heat to rapid simmer and gently drop in eggs. Let simmer for 5-7 minutes. 5 minutes for barely set and 7 minutes for a more set yolk. Remove eggs with a slotted spoon and run under cool water for 2 minutes. Set aside.
  6. In a large bowl, add vinaigrette. Add arugula to bowl and stir to coat evenly. While still warm, mix in cooked quinoa and red lentils. Top with graded parmesan cheese. Peel soft boiled eggs and break open over salad. Season with salt and pepper to taste. Enjoy!

Sweet Pea and Avocado Toast

1Photo Credit: Ashley Cuoco

I know this isn’t exactly breaking news, but: Avocado Toast began to have it’s moment in the spotlight in the last 2 years and is still shining strong. There’s just something about it that makes everyone all happy, including me. I’ve had it for breakfast, lunch, and dinner. I almost always top with a fried egg (or poached like this, if I’m feeling fancy). It always begs for a generous sprinkle of sea salt and red pepper flakes. Sometimes some black sesame seeds. Any way you slice it, this toast trend is here to stay. In my last post, I showed you my take on Giada De Laurentiis’ mushroom pizzettes. I’m working my way through another 3 of her recipes this week. Today, I present to you her recipe for this toasty number: Sweet Pea Avocado puree topped with a pretty poached egg. #PUTANEGGONIT is a thing, and that thing makes all toast better. What I love about this recipe is the addition of the pea to the avocado. The lime juice and mint in there add such freshness! It’s a complexity that you don’t get from avocado alone. I always love a kick of red pepper flakes. This is the kind of breakfast or brunch you make for yourself on your off-day from work, when you can sit back with the paper (or your Instagram feed, let’s face it) and a nice cup of coffee. Take your time and savor this one.

2Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

Serves 4


  • 3/4 cup frozen peas, thawed
  • 1/3 cup fresh mint leaves, chopped
  • 1 tsp graded lime zest
  • 1 tsp fresh lime juice (from 1 lime)
  • 1/2 tsp salt
  • 1 Tbsp extra-virgin olive oil
  • 1 avocado, halved, pitted, and diced in the skin
  • 1 Tbsp white vinegar
  • 4 eggs
  • 4 (3/4″) slices of Batard loaf or other small rustic bread loaf, toasted (I used Sourdough)
  • Crushed red pepper flakes
  • Flaked salt (I used sea salt)
  1. In a food processor, combine the peas, mint, lime zest and juice, salt, and olive oil. Pulse until the peas are coarsely chopped. Spoon out and add the avocado and pulse to combine and form a coarse spread. Set aside.
  2. In a shallow medium saucepan, combine 4 cups of water with the vinegar. Bring to a simmer over medium heat. Adjust the head to maintain the gentle simmer (don’t allow it to boil). One at a time, break each egg into a small bowl; swirl the water with a spoon, creating a vortex, and gently slide the egg into the simmering water. Use a slotted spoon to gently coax the egg white up and around the yolk.
  3. Repeat with the remaining eggs (depending on the size of your pan, it may be easier to do just 2 eggs at a time so you can keep and eye on them and not crowd the pan). Cook the eggs 3-4 minutes or until the whites are set but the yolk is still soft when touched. Remove the eggs with a slotted spoon and drain well on a paper towel-lined plate.
  4. Spread a good amount of the pea puree on each piece of toast. Top with a poached egg. Sprinkle with red pepper flakes and salt.

Recipe courtesy of Giada De Laurentiis, Cook Happy, 2014.

Avocado Hummus


Photo Credit: Ashley Cuoco

Think about it: here you have the best of hummus and guacamole in a single dish! Creamy avocado adds a little something extra to the already crowd-pleasing hummus. This is the perfect afternoon snack or party starter. I warmed up some fresh naan for this and dug right in!

Yields: About 2 cups


  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil, plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • Red pepper flakes, for topping
  • cilantro leaves, for topping (optional)
  1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth. Season with salt and pepper to taste. Add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
  2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with naan, pita chips or tortilla chips.


Recipe courtesy of Cooking Classy.