I am so excited to announce my Taco Night Sweepstakes which starts today!  You can simply submit an original taco, guacamole or salsa recipe using Avocados from Mexico as an ingredient.

There will be one Terrific Taco Winner announced on my blog on November the 1st who will be awarded a $100 iCard.  But that’s only half of it…there is a chance to also win a $25 iCard every Thursday via Twitter, too…You can spread the word for my Taco Night Sweeps via Twitter and Facebook to encourage others to enter.

How exciting is this? I know all of you have some fabulously delicious avocado recipes so get started and whip up a delicious dish to enter my Taco Night sweepstakes.

All recipes should be submitted as a comment in the ‘comments’ section or as a link in the ‘comments’ section of this post.   The sweepstakes is open from today thru October the 29th.

On November 1st, one winner will be chosen using a random number generator software program and then announced on my blog for a $100 iCard.

You can tweet about this contest using the hashtag #taconight and you can also post about the contest on your Facebook page.  Every Thursday night, you can participate in the Twitter promotion by tweeting a photo of your ‘Taco Night’ to @Guacgrl.

The first 5 tweets each Thursday will receive a $25 iCard!

Participation is free and recipes will not be judged.  Limit one entry per person, per blog site.  Recipe submission is not a requirement for entry.

Speaking of Avocados…Here are two of my favorite ‘Avocado-Inspired’ recipes:

Zucchini n’ Avocado Hummus

Mango n’ Avocado Salsa

I am looking forward to seeing all of your comments n’ recipes…

What are you cookin’ up with your Taco Night?

Please note, as required by the Federal Trade Commission, I am running at the request of Avocados from Mexico, for which I will receive $100 gift card in appreciation.

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  1. 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!!


  2. I love Avocados and made a wonderful Avocado Sauce great for chicken, beef, fish, as a vegetable dip and as a salad dressing.
    2 Avocados (from Mexico 🙂
    Juice of 1 lime
    three scallions diced
    4 oz fat free yogurt
    4 oz sour cream
    2 T, diced green chiles
    salt and pepper
    Place all items into a blender and enjoy this sauce all week. It stays fresh tasting for several days.

    I blogged the recipe here http://createdbydiane.blogspot.com/2010/07/avocado-sauce-recipe.html

  3. We have Thursday as taco night. We are vegetarians, so we have shells, refiend beans, cheese, lettuce, tomatoes and they are topped with Avocado from Mexico of course.

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

    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 medium red onion, diced
    2 Roma tomatoes, seeded and diced
    1 tablespoon chopped cilantro
    1 clove garlic, minced

    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.

  5. 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

    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.

  6. Recipe for Avocado Tacos

    1 ripe California avocado, peeled and seeded

    1 medium onion, julienned

    2 large green peppers, julienned

    2 large red peppers, julienned

    1 cup fresh cilantro, finely chopped

    1½ cups fresh tomato salsa (see below)

    12 flour tortillas

    non-stick cooking spray

    Fresh Tomato Salsa

    1 cup tomatoes, diced

    1/3 cup onions, diced

    ½ clove garlic, minced

    2 tsp cilantro

    1/3 tsp jalapeño peppers, chopped

    ½ tsp lime, juiced

    pinch of cumin

    Spray skillet with cooking spray. Lightly sautè onion and green and red peppers.

    Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve
    This recipe will serve 12..

    Have fun and enjoy!

  7. 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

  8. I love avocado margaritas!

    6 oz blanco tequila
    2 oz triple sec
    6 oz limeade concentrate
    2 cups ice
    1 chopped avocado
    6 oz water

    Blend all ingredients in blender until smooth.

  9. 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.

  10. 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
    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!

  11. My favorite is really simple: BLAT wraps: bacon, lettuce, tomato, avocado, ranch dressing on a spinach tortilla-style wrap.

  12. I make a simple salad: mix in chopped avocados, tomatoes, onions and cilantro. Add salt and pepper to taste. Drizzle some lemon juice on the top. Tastes like heaven. Thanks for the giveaway.

    I add chopped mangoes and/or black beans based on the availability.

  13. 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!


    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


    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
    jalapenos (optional)
    Reserved salsa
    Black Olives

    Garnish with chips and Avocado from Mexico.

    Put remaining chips in a bowl or basket.

    This makes one VERY large platter.


  14. 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
    Avacados From Mexico
    Sour Cream

    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!


  15. My favorite taco recipe includes Mexican avocados.
    Season favorite meat with:
    chili powder
    and chlis to taste.

    Then load taco shells with these ingredients and add lettuce, tomatoes and avocados. These avocados need to be mashed. Add:
    diced yellow onions
    lime juice.

    Wonderful! Thanks for the chance.

  16. 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!

  17. 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
    1/4 cup oil for frying
    2 cups shredded red cabbage
    1/2 teaspoon salt and pepper
    4 flour tortillas

    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.

  18. What a fun contest! My mom & I had a Taco Night this evening, actually. We cooked Morningstar Farms meatless crumbles with finely chopped onions & some Ortega taco seasoning, then put out little bowls of toppings to choose from: spicy salsa, saffron rice, black beans, shredded jack cheese &… yes, guac!

    My guac recipe comes from a blogger friend, & it’s kind of AMAZING even though it sounds, at first read, like it’ll be disgusting:
    You need:

    – ripe avocados (how many you use depends on how much guac you want!)
    – any brand of Italian dressing – yes, really!
    – any kind of Cajun seasoning (I use Tony’s)
    – sour cream (I use lowfat)

    After you mash up the avocados, add a splash of italian dressing & as much Cajun seasoning as you like, all to taste. Add a dollop of sour cream to make it creamier… & there you have it! Cajun Italian Guac. Amazing, right?

    (And if I should win, you can find me at suburbansweetheart at gmail dot com)