Ingredients with Measurements:
- 1 cup chocho, diced
- 2 ripe avocados, diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 jalapeno pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
- 8 corn tortillas
Special equipment needed:
- Skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the chocho, avocado, red onion, red bell pepper, green bell pepper, jalapeno pepper, and cilantro.
2. Squeeze the lime juice over the mixture and season with salt and pepper. Mix well.
3. Heat a skillet or griddle over medium-high heat.
4. Warm the corn tortillas on the skillet or griddle for about 30 seconds on each side.
5. Spoon the chocho and avocado mixture onto each tortilla.
6. Fold the tortillas in half and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Medium-high heat for the skillet or griddle
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 6g
Substitutions for ingredients:
- Chocho can be substituted with zucchini or yellow squash.
- Red onion can be substituted with white onion.
- Jalapeno pepper can be substituted with serrano pepper.
Variations:
- Add cooked black beans or grilled chicken for extra protein.
- Top with crumbled feta cheese or cotija cheese for added flavor.
Tips and tricks:
- Make sure to dice the vegetables into small pieces for easy filling of the tacos.
- Use a non-stick skillet or griddle to prevent sticking.
Storage instructions:
- Store the chocho and avocado mixture in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the tortillas in the microwave for 10-15 seconds before filling with the chocho and avocado mixture.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
- Top with chopped tomatoes, sliced jalapenos, or a sprinkle of chopped cilantro.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn
Troubleshooting advice:
- If the tortillas are sticking to the skillet or griddle, lightly coat with cooking spray or oil.
Food safety advice:
- Make sure to wash all vegetables before dicing and using in the recipe.
Food history:
- Chocho, also known as chayote, is a type of squash that is commonly used in Mexican cuisine.
Flavor profiles:
- The chocho and avocado mixture is fresh and tangy with a slight crunch from the vegetables.
Serving suggestions:
- Serve the tacos with a side of salsa and guacamole for dipping.
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Region: Mexican