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Giveaway: Avocados from Mexico

October 6, 2010

This giveaway is now closed! Thanks to all who entered!

Congratulations to Angie B. who was chosen via Random.org as the winner!

She has been notified! Thanks!

Family dinners are so important, and great dinners usually involve a lot of fun and conversation. Fun is usually the best way to get your little ones to eat their dinners too! In our house, the best meals are the ones that we make ourselves… One of our favorite nights here is Taco Night!

Daddy and I prepare some meat.. usually chicken.. and make fresh corn tortillas. We’ll make some smoked salsa earlier in the day, and make sure it’s good and spicy. The girls help get the cheese, shredded lettuce, onion and sour cream together. Daddy will usually chop up some Avocado from Mexico for his tacos. Once we have all of our ingredients ready, we all start building our own tacos.

We have so much fun making our dinner “our own” and usually end up laughing about something silly, like dropping the cheese in the beans, or accidentally tossing a tomato across the plate.

What’s your favorite salsa, guacamole, or taco recipe using Avocados from Mexico? If you have a blog, post your own original avocado recipe then come back here and leave a link to your post in the comments section of this post. Don’t worry! If you don’t have a blog, you can let me know in the comments for a chance to win a $100 iGift card from Avocados from Mexico!

Spread the word about this giveaway!

  1. Tweet out about this Giveaway using the hashtag #taconight and/or share this on your Facebook page!
  2. Follow @Guacgrl on Twitter and/or “Like” Avocados from Mexico’s Facebook page to get Taco Night Giveaway updates!

Entries will be accepted until October 29th at 11:59pm EST.

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For more chances to win, check out: Avocados from Mexico

Disclosure: I am running this Taco Night Giveaway at the request of Avocados from Mexico, for which I will receive compensation in the form of an iCard in appreciation.”

99 thoughts on “Giveaway: Avocados from Mexico”

  1. Fish Tacos

    Two avocados from Mexico
    2 tablespoons lime juice
    1 pound firm white fish cut into 2-inch chunks
    1/4 cup flour
    1/2 teaspoon salt
    Pepper
    1/4 cup oil for frying
    2 cups shredded red cabbage
    1/2 teaspoon salt and pepper
    4 flour tortillas

    Directions
    1.Cut avocados in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Toss shredded cabbage with salt and pepper.
    2.Mix flour, salt and pepper in a deep plate with a fork. Dredge fish chunks in mixture. In large skillet over medium high heat, heat oil. Add fish chunks, cook until browned on all sides.
    3.Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.

  2. I make a Green Avocado salad as a topping for fish tacos:

    3 cloves garlic, peeled
    3 fresh green chile peppers
    6 green beans, cut into 1 inch pieces
    1 large avocado from Mexico, peeled and cut into thin strips
    1 tomato, halved and seeded
    2 tablespoons fish sauce
    2 tablespoons lime juice
    1 teaspoon brown sugar
    2 tablespoons finely chopped unsalted, dry-roasted peanuts

    I coarsely chop the garlic, chile peppers, and green beans. Then, mix in the avocado, tomato, fish sauce, lime juice, and sugar in a blender/food processor. rocess the mixture until soft and slightly chunky and dump into a bowl. Then, mix in peanut and sometimes I even throw in chunks of mango for sweetness. This goes GREAT over grilled fish in tacos!

  3. Take a pizza shell, sprinkle with olive oil, add two tomatoes chopped up into small pieces, 1 Avacado chopped, I onion chopped, Kalamata olives chopped, Feta cheese (I use about 1/2 cup, can add a little more or less depending on your like) and cook in oven at 375 for 15 minutes

  5. Mash ripe avocado with mayo, lemon juice, garlic and salt for a quick and easy dip perfect for just about any dipping vehicle. I like cucumbers.

  6. Guacamole Deviled Eggs
    Ingredients
    4 whole eggs in the shell
    2 avocados – peeled, pitted, and mashed
    1 tablespoon chopped cilantro
    1 tablespoon minced green onion
    2 teaspoons minced seeded jalapeno pepper
    2 teaspoons fresh lime juice
    1/2 teaspoon salt, or to taste
    1 dash hot pepper sauce (e.g. Tabascoâ„¢), or to taste
    1 teaspoon Worcestershire sauce, or to taste
    1 teaspoon Dijon-style prepared mustard
    1 pinch paprika
    Directions
    Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
    In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.

    austma7@aol.com

  7. My favorite avocado recipe is kind of simplistic, but quick, easy and very yummy! I make toast, spread with butter or mayo, and cover with thin slices of avocado (the warm toast really sets off the flavor). Season to taste with some sort of cajun spicy seasoning and devour!!!

  9. Avocado Contest Recipe:

    * 3 ripe avocados
    * Juice of 1 lime
    * small red or yellow onion chopped
    * 2 garlic cloves minced
    * 15 cherry tomatoes diced (they give extra sweetness)
    * 1/4 tsp cumin
    * 1/4 tsp hot sauce

    Mash avocados and combine all other ingredients. Delicious!

    I also include a link on my blog here.

  10. Easy Chicken Nachos

    Chicken (flavored with Fajita spices) warmed in a skillet for about 15 minutes

    Pile on top of tostada chips, then add cheese, black olives, refried beans, salsa, guacamole!

    YUM!

  11. My favorite taco recipe includes Mexican avocados. I season meat with chili powder, garlic, basil and chlis. We load taco shells with these ingredients and add lettuce, tomatoes and avocados which have been mashed with diced yellow onions and more garlic. Wonderful! Thanks for the chance.

  14. I’m a purist. I like my avocados sliced in half and sprinkled with olive oil, good balsamic vinegar, salt and pepper. No need to gild the lily, they’re delicious just as they are!

  15. I don’t have a blog but I love this dip!

    4 avocados, pitted and mashed into pulp
    1 (16 ounce) container sour cream
    1 can Ro-Tel diced tomatoes with chiles
    1 tablespoon garlic powder
    1 (4 ounce) can green chiles
    2 teaspoons salt
    1 teaspoon lemon juice 3 ounces cream cheese

    In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. let the sauce chill and let the flavors develop and it will be wonderful!

  16. YUM!! I want to make it taco night tonight!
    We do burrito night sometimes, and most nights to make it easy, we go vegetarian.
    It’s a “recipe” we made up in the early days of marriage:
    Black beans
    Corn
    Avacados From Mexico
    Salsa
    Sour Cream
    Cheese

    Super easy–the beans and corn were from cans and everything else we usually had on hand.
    This would go great in a taco shell, too, I’m sure!

  17. Taco Layer Dip/Salad

    This recipe is my own take on the seven-layer dip that is populates potlucks and social gatherings. Fun and simple to make, it feeds a crowd and works well as left-overs–if you can stop eating it!

    Ingredients:

    8 oz. sour cream
    8 oz. cream cheese
    8 oz. salsa (reserve 3 Tablespoons)
    1.5 pounds ground beef
    1 pkg. taco seasoning
    1/2 head lettuce, shredded
    1 large onion, chopped
    1 pound cheddar cheese, grated
    2 ripe tomatoes, chopped
    1/2 can pitted black olives, sliced thin
    1 avocado from Mexico
    jalapenos (optional)
    2 large bags plain tostado chips

    Directions:

    Brown Beef, drain
    Mix taco season per directions and simmer 15-20 minutes.
    Let cool to room temperature
    Combine sour cream, cream cheese and salsa with mixer.

    Layer is this Order: (I use a 13″x9″ pan)
    Sour Cream Mixture
    Ground Beef
    Onions
    jalapenos (optional)
    Reserved salsa
    Lettuce
    Cheese
    Tomatoes
    Black Olives

    Garnish with chips and Avocado from Mexico.

    Put remaining chips in a bowl or basket.

    This makes one VERY large platter.

    Enjoy!

  18. I make a simple salsa-salad kinda thing: mix in chopped avocados, tomatoes, onions and cilantro. Add salt and pepper to taste. Drizzle some lemon juice on the top. Tastes like heaven. Mangoes, black beans can be added, if available. Can be served chill as well. Thanks for the giveaway.

  23. We LOVE avocados!

    I like to make a simple guacamole by mashing up the avocados with kosher salt, and then adding some chopped tomatoes, a small amount of very finely chopped onion, chopped cilantro, and some lime juice. So SO good!

  24. Beer-Battered Fried Avocado Fries with Salsa
    Makes 4 servings.
    Ingredients
    1 cup beer
    1 cup all-purpose flour
    1tsp of lime juice
    1 ½ tsp cilantro, chopped finely
    2 cloves garlic, chopped finely
    2 avocados
    Vegetable oil as needed for deep frying
    Salt as needed
    1 cup purchased salsa
    Preparation
    1. To make beer batter, whisk together beer,lime juice, flour, cilantro, and garlic until well blended.
    2. Let stand at least 2 hours.
    3. Peel avocados; cut each into 6 fries.
    4. Dredge 6 fries in reserved beer batter.
    5. Deep fry in hot oil until golden about 3 minutes.
    6. Repeat with remaining fries.
    Serve fries with salsa

  25. I am a guacamole freak! I don’t have a recipe but this is what I use. Hope it helps!

    Combine all ingredients in a bowl and enjoy!
    *Cut avocados (squeezed with lime to prevent them from turning brown)
    *Garlic Powder
    *Cumin
    *Cilantro
    *Diced white onion (I add a ton!!)
    *2 tsp of Mayo (not miracle whip but real mayo) use more for larger batch
    *Chili Powder

    Mix all the ingredients up and serve with chips or on tacos! Enjoy!

  29. Avocado Lime Pie recipe

    Ingredients:

    1 cup sieved avocado pulp.
    1 (14 ounce) can sweetened condensed milk.
    1 teaspoon grated lime zest.
    1/2 cup fresh lime juice.
    2 egg yolks.
    1 pinch salt.
    1 recipe pastry for a 9 inch single crust pie.

    Preparation Instructions:

    1. Combine sweetened condensed milk, lime zest,
    lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.

    2. Chill pie for several hours. Garnish with whipped cream, and serve.

    autumn398 @ yahoo.com

  30. since getting a bullet I have discovered the freshness of items without of slop added
    1 avocado pitted
    1 container plain greek yogurt
    1 quarter lime
    grind together and serve- I also make a salsa to serve

    blend and serve with chips- I use bluecorn chips
    silly

  31. Mexican pasta salad
    My favorite recipe using Avacado is using them in pasta salad. I mix cold boiled pastas with tomatoes, avacadoes and mozarella cheese. Add a bit of Taco seasoning and it tastes perfect for my asian taste buds in summer.

  33. 2 ripe avocados
    1 tsp. salt
    1 1/2 tsp. lemon juice
    2 tblspn sour cream
    a couple drops of lime juice

    Wash, peel, pit and mash avocados.

    In a small cup, add salt, lemon juice. Add remaining ingredients.

    This can be made in a food processor or using a blender.

    Serve with tortilla chips or quesadillas.

    Makes about 1 cup.

  38. I LOVE me some guac! I take an avocado (from Mexico of course 😉 ), dice it, along with 2 seeded tomatoes, one yellow onion, a fistful of cilantro – squirt in a couple of tablespoons of lemon juice, some salt, then pepper til I sneeze – and voila! NOM NOM NOM!

  39. Who doesn’t love guac? These recipes are worth more than a $100 to a guac-loving girl. Thanks! As far as guacamole, I’m a purist. Avocados, mash it, add garlic salt and a little lemon. Eat with organic blue corn chips. Heaven!

  40. Ingredients
    • 2 medium ripe avocados
    • 1 tablespoon lemon juice
    • 1 tablespoon lime juice
    • 1 jalapeno, de-seeded and chopped
    • 1/4 cup jarred salsa
    • 1/8 teaspoon salt
    Directions
    1. Peel and chop avocados; place in a container along with jalapeno mixed in.
    2. Sprinkle with lemon and lime juice.
    3. Add salsa and salt; mash coarsely with a fork and top on tacos, nachos, or burritos!

  42. My favorite guacamole recipe is very simple:

    2 Tbs chopped fresh cilantro
    2 tsp salt
    2 tsp finely chopped yellow onions
    2 tsp minced jalapeno
    2 large ripe avocados, peeled and chopped
    2 tbsp finely chopped plum tomato (1 small tomato)
    2 tsp fresh squeezed lime juice

    Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and 1/4 teaspoon of salt in the bottom of a medium-size bowl.

    Add the avocados and gently mash with a fork until chunky-smooth.

    Fold the remaining cilantro, onion, and chile into the mixture.

    Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm tortilla chips.

  45. i love all of these great recipes!

    easy avocado cheese dip

    3 avocados from mexico
    8 oz. cheese dip (jar)
    ½ cup sour cream
    ½ cup cilantro, finely chopped
    1 tsp. rosemary
    1 tbs. garlic powder
    ½ cup pimentos, diced
    1/3 cup water

    Mash avocados; add cheese dip, sour cream and garlic. Combine all other ingredients, thoroughly mix.
    Add 1/3-cup water to hold the green color.
    Salt & pepper to taste. Cover & refrigerate.

    thanks clallen at ntin dot net

  46. These Quesadillas have avacados and olives inside for a tasty crunchy and cheesy delight!

    10 (6 inch) corn tortillas
    2 cups shredded mozzarella cheese
    1 (2 ounce) can sliced black olives

    2 avocados – peeled, pitted and sliced
    2 teaspoons hot pepper sauce

    Directions:
    1. Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.

    2. Cut the quesadillas into triangles and serve.

  49. My favorite guac recipe is adapted from Alton Brown’s recipe. Everyone RAVES about it.

    Ingredients
    3 avocados, halved, seeded and peeled
    1 lime, zested and then juiced
    1/2 teaspoon kosher salt
    1/2 teaspoon ground cumin
    1/2 teaspoon cayenne
    1/2 teaspoon chili powder
    1/2 medium red onion, diced
    2 Roma tomatoes, seeded and diced
    1 tablespoon chopped cilantro
    1 clove garlic, minced

    Directions
    In a large bowl place the scooped avocado pulp and lime juice and zest, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash to your desired consistency (I leave it a slightly chunky). Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.

  52. My taco recipe is multi-grain or whole wheat tortillas filled with fresh diced tomato, shredded lettuce, cooked black beans, mild salsa, and topped with slices of Avocados from Mexico sprinkled with season salt.

    emilynwins[at]gmail dot com

  59. One can black beans, one can corn, one can kidney beans, one chopped onion, five cloves of diced garlic, 3 diced tomatoes, 1/2 cup sliced black olives, one avocado peeled and diced. Drain the beans and corn and stir together with the onion, garlic, tomatoes, black olives and avocado. Stir in one cup of your favorite salsa, and use salt and pepper according to taste. Garnish with fresh cilantro and serve with chips.

  63. Love this in the summer:

    1 avacado, diced
    2 cups sweet corn kernels
    1 cup black beans, drained
    1/4 cilantro
    1 tsp olive oil

    Toss together and enjoy

  64. I LOVE avocados!! My fave recipe is here:

    Mushroom and Avocado Salad

    (it’s really good!! lol)

    12 Italian bread slices, grilled
    6 lettuce leaves (I use romaine!!)
    1 medium avocado
    1 lb white mushrooms
    12 oz red bell pepper, diced
    12 oz green bell pepper, diced
    1/2cup of sherry wine vinegar
    1/2cup of basil leaves, chopped
    1/4 cup of whole grain mustard
    1/8 cup of olive oil

    In a bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set that aside

    Wash and slice the white mushrooms

    Add the mushrooms to the dressing and marinate for 15 minutes

    Place each salad portion on a lettuce leaf

    Slice the avocado and place it on top

    Serve with two slices of grilled Italian bread

    EAT!! lol..yumo!!

    Thanks for the chance to win!!

    ajoebloe(at)gmail(dot)com

  66. Here is my avocado recipe
    My recipe:
    1 avocado,
    1/4 c. red onions
    8 cherry tomatoes
    1 lime
    1/4 c. coriander

    Directions: chop avocado and squeeze lime over it. Chop red onions, tomatoes and coriander. Mix everything together.

  68. I love avocados! Around here we have them on taco night of course, but I also like to use them is a carrot and avocado salad that includes:

    -about 1 1/2 cups rough chopped carrots
    -1 avocado, sliced
    -1 Tbsp lemon juice
    -1 tsp cumin
    -dash of salt and pepper
    -Olive oil

    I saute the carrots in the olive oil and add the cumin and salt and pepper until they start to shrivel and brown a little, so they are slightly crispy outside and softer inside. Then I pour them in a bowl, gently mix in the avocado slices, and stir in the lemon juice. A great, easy and tasty veggie side!

  69. I do vegetarian tacos
    Zatarans Black Beans and Rice Mix
    Avacados
    Tomato
    Red Pepper Flakes
    Mexican 3 Cheese Shredded Cheese
    Taco shells
    Just cook the black beans and rice as directed on the package and pile on the rest of the ingredients to taste. You can add in any other ingredients you prefer.
    The avacados and tomatoes are good for you, It’s easy, and vegetarians don’t have to miss out on all of the taco goodness. I make them when I make regular meat tacos for my family.
    ewalsh40(at)gmail(dot)com

  72. I use chicken tenders and cook them in some olive oil, with fresh garlic, cumin, chili powder, and granulated onion. Cook till tender, shred, and add some water. Keep hot.
    Take your avocados and slice up. Dice tomatoes, and onions, if you like. Clean lettuce.
    Put the chicken and all the veggies on tortillas and add cheese and sour cream. So good!

  75. I like the guacamole my boyfriend makes.
    He doesn’t use an exact measuring technique
    I believe he mixes salsa, mashed avocados, cilantro, salt and onions together and makes a great guacamole.

  77. Avocado and Zucchini Salad
    Ingredients

    * 3 cups shredded zucchini
    * 1 medium-size firm-ripe avocado
    * 1 cup arugula or watercress sprigs, rinsed and crisped
    * 1/4 cup Safeway SELECT Verdi Olive Oil
    * 2 tablespoons lemon juice
    * Salt and pepper
    * 8 Greek olives
    Directions
    Place zucchini in a wide, shallow bowl. Peel, pit, and slice the avocado. Arrange avocado and arugula over zucchini.

    In a small bowl, combine oil and lemon juice; season to taste with salt and pepper, then mix well. Pour dressing over salad and mix lightly. Garnish with olives, if desired.

  78. My favorite go to recipe is the following…

    2 cubed avacadoes
    1 cubed mango
    1/2 diced red onion
    cilantro (to taste – I usually go for 1/4th cup chopped)
    juice of 1 lime
    salt and pepper to taste.
    (if wanting spice, add diced jalapeno pepper)
    michelle (at) harrisbb (dotcom)

    It’s the easiest salsa around, but it’s REALLY good. We were making this salsa before the fruity salsa’s got really popular.

  86. I like to make a thick avocado soup to go with tacos or to dip chips in as an alternative to guac or salsa:

    One of my favorite comfort foods would have to be avocado soup, which is a breeze to make but so delicious:
    1 small onion, finely chopped
    Olive oil for saute
    1 med. avocado
    2 teaspoons soy sauce
    2 1/2 cup of water
    sea salt

    Saute the onion until its transparent. Peel avocado and remove the pit. Combine the onion, avocado, soy sauce and water in a food processor or blender and beat well. When the mixture is smooth put into a saucepan and let it come to a boil. Simmer for 2 or 3 minutes.

    Thanks!

  89. This is a super simple avocado quesadilla recipe:
    Take a flour tortilla, put very thin slices of avocado on top, dot with salsa and sprinkle with shredded cheese. Top with a second tortilla and toast in the toaster oven until starting to brown.

  90. Gianna’s Italian style guacamole

    1 mashed avocado
    1 teaspoon of lemon juice
    1/2 cup of sour cream
    1/2 cup of canned diced tomatoes with garlic.
    1/2 clove of garlic minced finely
    1/4 cut of minced sweet onion

    Mix together, chill and serve with tortilla chips.

  93. I like this simple recipe for guacamole. Using two avocados, I add chopped tomato, onion, cilantro, lime juice, and a dash of sea salt. If you like it spicy you can add a sliver of habanero (very hot) or jalapeño (mildly hot).

  95. Thanks for the giveaway…our all-purpose Guacamole for tacos, burritos, dipping chips, etc.:

    2 Avocados, pitted & mashed
    1/2 cup plain nonfat yogurt
    1/2 cup diced onions
    1 cup of chopped bell peppers
    1 cup chopped tomato
    1/2 cup of your favorite brand chunky salsa
    …add chopped Jalapenos peppers to taste.
    Simply mix ingredients together & then chill in refrigerator for a few hours before serving.

    senorpiero [at] yahoo [dot] com

  96. Avocado Dip (easy)
    1/2 small onion
    1 avocado, must be ripe, remove skin and seed
    2 tablespoons lemon juice
    1 tomato, diced into 2mm x 2 mm cubes
    1 teaspoon olive oil
    salt, to taste
    black pepper, to taste
    1 In a mini food processor (I use my ninja blender), process the onion, remove and to a small bowl.
    2 Add the diced tomatoes into the same bowl.
    3 Add avocado in the food processor and process the avocado until it’s totally mashed.
    4 Add lemon juice, olive oil, salt and black pepper to taste.
    5 Process them a little more, remove and add the same bowl with onion and tomatoes.
    6 Mix well.
    7 Serve with pita sticks, water cracker biscuits or savoury biscuits.

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