Sometimes taking shortcuts pay off.
Today’s guacamole shortcut definitely was one of those.
Instead of chopping an onion, mincing garlic and running across the street to the market for a tomato to chop to make the home-made guacamole that Brian and I have been putting together here in Korea, I went for a speed route and ended up with the perfect, portion controlled snack of guac!
All in the skin of the avocado too. Double bonus when you don’t dirty excess plates!
After cutting the avocado in half, I took a knife and sliced up the half without the pit, right in the skin before adding salt, pepper, a spoonful of salsa and drizzle of lime juice.
Mix it all together and serve with tortilla chips, veggies, pretzels…whatever your dipping item of choice may be.
Or just use it to top burritos, burrito bowls, tacos, burgers…the possibilities are endless!
On our last trip to Costco, we picked up some tilapia fillets and decided to break some out for dinner tonight.
After dusting them with flour, pepper, salt and garlic powder, we lightly pan-fried them in olive oil for a couple of minutes on each side until they were cooked through and flaked easily with a fork.
On the side it was a mix of rice, beans and corn – pretty typical.
The fish came out great! Definitely good Costco find!
What do you take shortcuts on that have a finished product that you think is better than the long way of doing it?