Guacamole Recipe


I’m heading to a birthday party for a friend this evening and tortilla soup is the main course … yum!! Everyone was asked to bring something and I decided to make guacamole. Guacamole is a dip that will please most everyone at a gathering. I don’t think I’ve ever been to a party where there is leftover guacamole.  That being said, if you do have leftover guacamole at your next gathering, you can use it as a spread on your turkey sandwich for lunch the next day.

I started with 6 large Haas avocados.


When I cut the avocados, I always save a couple of the nuts. Someone once told me that if you make your guacamole a couple hours in advance, put the nut on top of the dip before wrapping it in plastic and it helps to keep the guacamole from going brown.  You definitely want to squeeze fresh lime or lemon juice on your cut avocado as well, but I always make sure to keep those nuts on top of the guacamole until I’m ready to serve it.

Once I had the avocados out of their shell and cut into chunks, I placed them in a bowl.

Just look at that bright green color! The avocados I picked up at the store today were perfect.

Once the avocados were in the bowl, I squeezed the juice of three limes over the top. I also added 2 teaspoons of kosher salt.


I then added 1/2 cup of diced red onion (this was about 1/2 an onion), 3 diced jalapeños (seeds mostly removed … I did add a few to the bowl for a little kick), 3 cloves of minced garlic, 1 teaspoon cumin, 1/2 teaspoon red pepper flakes chopped cilantro, and 4 diced and seeded Roma tomatoes that I chopped and seeded.



  • 6 large avocados
  • 2 teaspoons kosher salt
  • juice of 3 limes
  • 1/2 cup diced red onion
  • 3 jalapeños, diced and seeded (feel free to add a few seeds to the guacamole if you’d like)
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons chopped cilantro
  • 4 Roma tomatoes, seeded and diced


  1. Cut avocados in half, remove from shell, chop and place in large bowl.
  2. Squeeze lime juice over avocados.
  3. Sprinkle with kosher salt, cumin and red pepper flakes.
  4. Add red onion, jalapeños, garlic cloves and cilantro and mix together. Combine tomatoes and stir.
  5. If not serving immediately, place one or two of the nuts onto the top of the guacamole before wrapping the bowl with plastic wrap. When wrapping your guacamole, make sure to press the plastic wrap onto the guacamole, leaving no air. This will prevent your dip from turning brown.


Until next time, Kris


Fish Tacos with Corn Salsa


I love fish tacos; they are refreshing, healthy, and make a great light summer dinner. When I make this particular fish taco, I saute Alaskan Cod that I have cut into bite size pieces and let sit in a dry rub I make out of cumin, oregano, kosher salt, pepper, garlic powder, and Mrs. Dash southwest chipotle seasoning.  I also add diced jalapeños to the fish and spices.  I let this sit for about 20 minutes while I make my sauce for the tacos.  I always dry off my fish with a paper towel when I remove it from the packaging so the spices will adhere better.


I cooked my fish in two tablespoons of olive oil for about 10 minutes, stirring periodically. Once the fish was cooked, I added a jar of Corn & Chili Tomato-Less Salsa that I buy at Trader Joe’s.  I love this stuff!  I even use it in the crock pot and pour it over chicken, it’s so good. I let the flavors of the fish and corn salsa cook together for a few minutes while I’m heating my black beans – I also add black beans to the taco.  For toppings on my fish taco, I use halved cherry tomatoes, diced scallions, cilantro and manchego anejo cheese (I also buy this at Trader Joe’s).  It crumbles well – works perfectly with the tacos.


For the sauce, I used four tablespoons of sour cream, 1/8 teaspoon of kosher salt and 1/4 teaspoon of Sriracha, and the zest and juice of one lime.  This came out to such a pretty light pink color!

I prefer corn tortillas for fish tacos.  Placing them directly on the burner of my gas stove for about 30-45 seconds per side gives them the nice charred spots on the tortilla and a nice smokey flavor – yum!  I’ve never tried this on an electric stove – maybe you can put them in a skillet on an electric stove and heat them that way. You can always heat them in the microwave or oven if you’d like as well.


Fish Tacos

  • 1.5 pounds of Alaskan Cod
  • 1 jar Corn & Chili Tomato-Less Salsa
  • 1 jalapeño
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1-1/2 teaspoons oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Mrs. Dash southwest chipotle seasoning
  • zest and juice of 1 lime
  • corn tortillas


With a paper towel, pat your fish dry.  Cut into 1-1/2 inch – 2 inch pieces.  Place in a glass bowl. In a small bowl, mix together cumin, oregano, kosher salt, pepper, garlic powder and Mrs. Dash southwest chipotle seasoning.  Coat the fish with seasonings.  Add the diced jalapeño to the bowl and let sit for 20 minutes.  Pour 2 tablespoons olive oil in a skillet and heat. Add your fish to the skillet and saute about 10 minutes until cooked through.  Once the fish is cooked through, add the Corn & Chili to the fish and let simmer together for about 5 minutes.

Fish Sauce

  • 4 tablespoons sour cream
  • 1/4 teaspoon sriracha sauce
  • 1/8 teaspoon kosher salt
  • zest and juice of 1 lime


Mix together all ingredients, place in the refrigerator until ready to use. Top tacos with a few small dollops.  Enjoy!

Until next time, Kris