Yesterday we visited my in-laws for a sunny pool day, which is pretty much my favorite day of the week. A day spent with family and swimming? Heaven! My father-in-law made an amazing pico de gallo to go with our dinner. When we got home, my mouth was still watering for the pico de gallo. My husband informed me that avocado isn’t normally in pico de gallo, but I thought it tasted great. We didn’t have any tortilla chips so I made a few with the tortillas that are about to go bad (oops!)
4 flour tortillas (make sure they don’t have lard)
1-2 tsp vegetable oil
Cut the tortillas into chip-like strips. Add oil to a medium mixing bowl, place tortilla shreds into the oil and mix well using your hand. Place on baking sheets and bake for about 5 minutes (or until golden brown) at 425 F.
This makes enough for two full bowls.
Avocado Pico de Gallo
1 medium tomato, diced into small pieces
1-2 thin slices of onion, diced
1 avocado, cut in small cubes
small bunch of cilantro, chopped
1 tsp lime juice
Dice the tomato, onion, and avocado then place into a medium mixing bowl. Chop the cilantro and add to the mixture. Add the lime juice and stir gently. Serve immediately.
makes enough for two!
question: which would you rather see tomorrow: vegan lasagna (a challenge posed by a friend) or udon noodle bowl? leave me a comment!