This is the first time I’ve ever made guacamole lake side.
Later that afternoon, I piled all the ingredients in a mixing bowl on a cutting board and headed out onto the patio. I sat in the shade with the sun on my back looking out over the lake, drinking champagne out of a frosted, plastic, froo foo margarita glass, slicing into perfectly ripened avocados. I was using a knife that belonged to my sister who vehemently warned me numerous times (it really was more like an untempered scolding) would cut my head off if I wasn’t “careful”. This was it! It was the most relaxing moment of my life in the last year.
I really should have called it “Lakeside Guacamole”, but I thought that would have made my readers feel like they needed a lake to make this. Not true. You can make this anywhere!
Gwak! Ole! Guacamole!!
2 ripe avocados
juice from half a lemon
1 roma tomato gutted and diced small
1/4 large red onion, diced small
1/4 C. cilantro, chopped as desired
two dashes onion powder
two dashes garlic salt
Gwak! Ole! Guacamole! is featured in the picture here in “two shell tacos” where there is two shells. One is the hard shell which is encased in the soft shell. The soft shell here is very lightly fried in canola oil. To assemble, I layed the fried shell on a plate, smeared a layer of fat free refried black beans, and folded it around a hard taco shell. Fill the hard shell with the taco ingredients of choice. I like guacamole, sour cream and pico de gallo. Accompany with beef, chicken or turkey taco meat, fresh diced tomato and cheese. Tacos are a hit in my home. Fried tacos are a special treat. This night, I was dining alone and yes, I made them just for me!