We’ve eaten several batches of our beloved grapefruit guacamole, and when my P.S. (Produce Supplier/hubby) brought home 4 more avocados I had to ask if he wanted it yet again. He said no, the usual recipe was fine. I knew I had several limes in the fruit drawer of the fridge and decided I’d see if limes and lime pieces would be as interesting in guacamole.
I halved the avocados, removed the pits, and scooped out all of the insides into a bowl. I used my pastry cutter to mash the avocados that weren’t quite as ripe and soft as I prefer them to be. This would be more of a chunky dip and that’s certainly good as well. We’re not picky, we like texture at times in our guacamole.
I dug out 2 limes and halved them. Wow, super juicy little limes! I gave them a gentle squeeze to juice them into the bowl, then used a fruit knife to cut out the entire inside in one piece. From there it was easier to cut out lime pulp wedges into the bowl.
Cleaning up the lime juice that was all over the cupboard and me by the time I was done with them, I added the rest of my usual ingredients to the bowl: a little ground horseradish, a large pinch of garlic powder, a few shakes of cumin, a pinch of cayenne, about a teaspoon of salt and a few shakes of black pepper.
I mixed the contents of the bowl well and taste tested for salt. I added more until I was happy with it and called it finished. It was amazingly zesty with the addition of so much fresh lime juice and pieces of pulp. I thought it was great! I set up a plate with a bowl of dip and chips for my P.S. and called him up from the BatCave for appetizers. He liked it as well, saying it really had a nice “zing”.
The next night we had it with chips with our sandwiches for a casual supper. Again the flavors were zippy with the lime amped up in the guacamole. By the third night I wanted to send if off with a bang and started dreaming up a way to use it up. We had a lot of leftover roast turkey, which at first made me shake my head. Turkey and guac?
But then I started thinking about the southwestern turkey soup I’ve made a few times and how turkey can be turned into a mex/southwest dish. Hm, dare I try to reinvent the taco? I had tortillas, tomatoes, and all of the trimmings to make soft shell tacos. Guacamole would make an excellent addition to tacos, but would it play well with turkey? We would see.
I diced up some white onion and added it to a skillet with a little olive oil. As the onion sautéed I diced white turkey into 1” cubes and added them to the skillet.
When the onions were getting translucent I added a 2 cups of tomato sauce, a cup of water, 1 teaspoon of minced garlic, 1 teaspoon of cumin, 1 teaspoon of Mexican oregano, and a teaspoon of chopped jalapenos. I stirred it occasionally and let it simmer for about 20 minutes. It smelled heavenly and thickened so well I had to add water twice. The turkey was obediently soaking up the sauce and my taco meat was ready.
I had iceberg lettuce I’d cut into very thin strips, shredded cheddar, and diced tomatoes ready. I whipped up some cilantro cream sauce, added the guacamole to the lineup and we assembled our own tacos. The large tortilla shells were.. too large. I’d rather have had the small ones for tacos. But the turkey tacos were very good.
The turkey had simmered in the tomato sauce about 30 minutes and was truly transformed into southwestern tasting turkey. Layered with the usual taco ingredients it gave us a break from eating leftover turkey. Turkey that tasted like turkey, that is. The guacamole was the perfect touch with its acidic lime that made the rest of the taco flavors pop.
½ teaspoon garlic powder
1 teaspoon cumin
½ teaspoon ground horseradish
Pinch of cayenne or more to taste
1 teaspoon finely chopped jalapenos
Salt to taste
Mash avocados, leaving some small chunks for texture. Cut limes in half and squeeze slightly to remove some juice if your limes are very juice. Using a grapefruit knife or paring knife, cut around the inside of the lime to remove it from the skin. Squeeze the skins to remove all the juice into the avocado bowl.
Remove the sections of lime into the bowl with the avocado mash using a paring knife. Add rest of ingredients and stir well. Refrigerate. Should last 3-4 days in the fridge.
Yield: about 2 ½ cups of guacamole
Southwestern Turkey for Tacos
2 cups roasted turkey breast; diced into 1″ chunks
2 cups tomato sauce
1 cup water
1 teaspoon Mexican oregano
1 teaspoon cumin
1 teaspoon dried onion bits or onion powder
2 tablespoons chili powder
1 tablespoon jalapenos; diced finely (I used canned)
Mix together all ingredients in a large skillet and bring to a bubble over medium high heat. Reduce heat to medium low and simmer 20-30 minutes, until sauce has thickened and reduced. Taste for seasoning, adding salt if necessary.