Guac & Salsa

Seriously AMAZING…. I made this Guac & Salsa last night and it was a HUGE hit! So easy, FRESH and so delicious, they both need to be on the very top or your MUST TRY list!

I made the Grilled Chicken Tacos with Fire Roasted Tomato Salsa for dinner (recipe below), but we also had the Guac & Salsa with chips and we all agree, we need these as staples in our house.

Recipe & Image Credits: Ronny, PrimalGourmet

For the Fire Roasted Tomato Salsa:

  • 4 vine-ripened tomatoes, substitute Roma tomatoes

  • ½ yellow onion

  • 1 jalapeño

  • 3 cloves garlic, skin-on

  • ¼ cup fresh cilantro, finely chopped

  • Juice of 1 lime

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly-cracked black pepper, to taste

    1. Preheat your grill to 450F. Place the tomatoes, onion, jalapeño and garlic cloves on the lowest grill racks and cook, flipping halfway, until lightly charred all over, around 20 minutes. Or you can roast in over at 425F. Transfer all of the ingredients to a bowl, cover, and let steam 10 minutes.

    2. Discard the tomato skins, garlic skins and jalapeño seeds. Finely chop the tomato, onion, jalapeño and garlic and add all of the ingredients to a bowl. Add the cilantro, lime juice, olive oil and season to taste with salt and pepper. Taste and adjust with salt, pepper and lime juice, as desired.

    3. Cover the bowl and set aside until ready to serve.

For the Guacamole:

  • 3 ripe avocados

  • ¼ cup finely chopped white onion

  • Juice of 1 lime

  • ¼ cup finely chopped fresh cilantro

  • Kosher salt, to taste

  1. In a bowl, combine the avocado, onion, lime juice, cilantro and season with a pinch of salt. Using a fork, mash everything to combine until smooth yet still a little chunky. Taste for seasoning and adjust with salt or lime juice as desired. Cover and set aside until ready to serve.

Put it all together… Delish!

Grilled Chicken Tacos Ingredients:

  • 1 pound boneless and skinless chicken thighs, substitute boneless and skinless chicken breast

  • ½ yellow onion, thinly sliced

  • Juice of 1 orange

  • Juice of 1 lime

  • 3 tablespoons taco seasoning, store bought or homemade

  • 2 tablespoons avocado oil

  • 10 to 12 tortillas of your choice

Grilled Chicken Tacos Instructions:

  1. In a bowl, combine the chicken, orange juice, lime juice, taco seasoning, and avocado oil and toss everything to combine. Cover and refrigerate 4 to 6 hours.

  2. Preheat your Grill to 450F or use Grill pan or Cast-Iron skillet.

  3. Place the chicken near the outer perimeters of the lowest grates of the grill and cook, undisturbed, until grill marks form, around 10 minutes. Flip and cook the other sides until grill marks form and the thickest part of each thigh registers between 165F and 180F.

  4. Transfer the chicken thighs to a cutting board and let them rest 5 minutes before dicing into small pieces. Meanwhile, warm your tortillas on the grill for 1 minute per side.

  5. To assemble the tacos, spread a layer of guacamole onto the tortilla, add a small amount of chicken and top with the fire roasted tomato salsa.