One thing (out of many) that I love about living in California is the produce. I understand that fruits and vegetables go through seasonal changes but we grow almost everything in this state. When I went to New York a few months ago, Bailey and I stopped by a random Whole Foods to buy a bottle of wine for our hosts. I noticed that almost of the signs in the produce area wrote “Grown in California”. Call me sheltered, because back home it seemed common sense that the food was grown within the state. Duh. Sustainability, right?
My oblivious, born and raised in CA brain did not realize that other cities and towns do not have the same perfect climate that we have to grow delicious fruits and veggies.
PS: Yes, I was also shocked that they do not sell alcohol in the same place as foods on the East Coast! I honestly have a beer maybe once a week so it is not a big deal to me but I never heard that kind of law before. The worker there looked at me like I was the biggest tourist (or crazy) when I asked him where the wine section was. He pointed out the doors and across the street to a wine boutique.
If I ever move to that side of the nation, how am I suppose to pair my wine with my cheese if I am in a rush? First world problems.
Just wanted to show off the nice weather from my roof top.
I was kind of in a cooking rut, so I texted my b-e-a-utiful sister and hustled her for some recipes I could steal for the blog. She gave me a few great options and I headed to the market down the street to pick up a few ingredients. Turns out, they do not sell eggplants (weird) and I did not have time to drive so I had to make use of what I had.
My whole produce tangent was because of avocados. Yes. Creamy, delicious, good-on-everything avocados. And they are abundant here. Year round. I am afraid to move and have to pay $4 for an avocado. I get them here for 89 cents and it is such a bargain.
So I put my thinking cap on and a lightbulb came flashing through! A-ha!
Panko Baked Avocado Fajita Taco
Prep Time: 25 Minutes
Cook Time: 12 Minutes
- 2 Medium Hass Avocados
- 1 Red Bell Pepper
- 1 Jalapeño
- 2 Eggs
- ~1 Cup All Purpose Flour
- ~1 Cup Panko Bread Crumbs
- Cooking Oil
- Queso Fresco (or any kind of cheese but get QF if possible)
- Parsley, for garnish
- Corn Tortillas
- Salt, pepper and oregano, to taste
- Baking paper
1. Preheat the oven to 425° degrees.
2. Cut your avocados in half and then each half in to fours (8 slices total for each whole avocado).
3. Set up your working station by having three different bowls. First bowl with flour, second bowl with two well-beaten eggs (with pepper and salt), third bowl with panko crumbs.
4. Throw your avocado into the flour bowl and coat it thoroughly. They are more sturdy then you think, so just tap it against the edge to get the excess out.
5. Dip the avocado into the egg bowl and let it drip until it is evenly coated and thin.
6. Drop the avocado into the panko crumb bowl until it is coated enough that it blends in.
7. Put on a baking sheet with olive oil generously drizzled on top and bottom of the panko-covered avocados.
8. When oven is done preheating, slide the avocados in for twelve minutes. Flip them over half way (6 minute mark).
9. While avocados are baking, wash and chop the bell pepper and jalapeños into thin slices.
10. Cook them in a large pan with cooking oil, oregano, salt, pepper and fresh parsley until soft but still retaining the firm texture.
11. Heat up a few corn tortillas on your tortilla griddle.
12. Garnish with parsley, queso fresco and a splash of lime. Amazing. Seriously.
Was walking on Valencia St today and saw this transporting truck. Pretty badass, no? In a crime noir sort of way?
Are you allowed to buy alcohol in supermarkets in your area? What’s your favorite taco combination?