We had ripe avocados, chicken in need of using, and very little desire to cook.
So, obvs, taco night.
The star of the meal was definitely the eponymous guacamole:
Straight up, I know my guacamole isn’t as authentic as it could be. However, it is I think nonetheless in the spirit of Mexican cooking, which is utilizing the freshest ingredients possible. I took 3/4 of an avocado I took a bit of for a sammich earlier in the week, plus 1/2 of a new avocado. I mashed the avocado with a whole bunch of lime juice, some jarred salsa, some hot sauce, garlic salt, and crushed red pepper flakes. Then I stirred in freshly diced onion and tomato. It was FAB!
There were additional taco fixin’s:
Tortillas (corn, my preferred tortilla material), queso, tomatoes, and sour cream
and leftover roasted chicken.
To accompany, I made a rather inspired also leftovers-utilizing salad.
Sliced apples, chopped fennel, chopped bok choy. Dressed with orange juice, seasoned rice wine vinegar, and parsley. ABSOLUTELY DELICIOUS!
Here is my final plate (multiply this times 2):
Seriously, I cannot say enough good things about leftovers. They make for kind of a fun Iron-Chef type challenge to use them up, and often result in a delicious meal with a fraction of the work and cost of making something new.