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Dry rubbed shrimp with a creamy avocado sauce pulled from my local Fox station(submitted by Gail Greco). To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water.
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Ingredients requirements - Pulled goose tacos with avocado sauce:
- Prepare 2 - goose breasts
- Provide leaves of Spinach
- Require 10 for small wholewheat tortillas
- Prepare 2 tbsp for rapeseed oil
- Require 60 g sweetcorn
- Give 1 sprig - coriander
- Make ready 1 lime
- Get 120 of tomatoes diced
- Take 50 g jalapenos diced
- You need Marinade
- Prepare 2 - orange juice
- Get 1 lager beer
- Prepare 1/2 - lime
- Take 4 - gloves garlic
- Provide 1 sprig of coriander
- Provide 1 tbsp - cumin
- Give 1 of onion
- Take 1 tbsp - black pepper
- Require 1 tbsp sea salt
- Require Avocado sauce
- Take 1 - large ripe avocado diced
- Require 1 clove garlic
- Give 3 tbsp - avocado oil
- Require 1 sprig coriander chopped
- You need 1 pinch of sea salt
- Require 1/2 tbsp lime juice
- Take - Cold water
This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas. You can also use it as a salad dressing, or as a perfect pairing to your chips and salsa. Blackened Fish Tacos With Creamy Avocado Sauce.
Pulled goose tacos with avocado sauce making process:
- To make marinade mix the orange, lime juice and beer. Add the chopped garlic, cumin, coriander, diced onion, pepper and salt. In a bowl place goose breasts and cover with marinade mix. Leave it covered in the fridge for at least 6 hours
- Take goose breasts out of the marinade and dry it out with kitchen roll
- To make the avocado sauce place all the ingredients in the food processor. Add the chopped garlic, avocado, lime salt and chopped coriander process until smooth add water as much is needed to get runny but creamy consistency season it with salt
- To make a simple tomato and sweetcorn salsa mix up chopped tomatoes, chopped coriander, diced jalapenos and lime juice
- Heat up oil in the large skillet and brown goose breasts (direct heat)
- Cover goose breasts with marinade mix and slow cook it (max 130 degrees Celsius) for about 2,5 – 3 hours (indirect heat). Keep checking the level of the liquid in the skillet. If necessary top up with water
- Place the meat on the chopping board and using two forks pull in opposite direction to get long, thin shreds.
- Put meat back into the skillet and cook it further until liquid is reduced although there is need to be enough of it left to keep meat moist
- Place the tortillas on the pre heated grill and slightly warm them up
- Set them aside on the chopping board or plate and start assembling them.
- Fill them up with spinach or any other lettuce (optional) and then with pulled goose.
- Top each taco with a tbsp of tomato salsa
- Drizzle with avocado sauce and serve
The Sauce: This sauce could not be any simpler to make at home. You can use store-bought tartar sauce and combine with avocado, cilantro, and lime juice for a creamy avocado tartar mash. Tender strands of spaghetti squash are drenched in smoky barbecue sauce and stuffed into crispy shells to make these flavorful fall-inspired tacos. I have a friend who recently went vegan, and ever since has been swearing up and down that pulled spaghetti squash tacos are the best thing ever. To give these tacos exceptional flavor, you'll cook the chicken in a tomato sauce with our own special spice blend.
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