Jun 18, 2009 3:12 pm US/Pacific
Tony Tantillo: Hass Avocadoes
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CBS 2 HD food reporter Tony Tantillo.
CBS
Today's tip of the week is with the HASS variety avocado.
You know, I do tip's on Hass avocadoes a lot during the year, especially like during the Super Bowl and special holidays, cause the Hass avocado is the best avocado for any type of dip. The reason is because it has a high oil content, which binds that dip, but the green variety avocado (the green skin,) is more water then oil, so there's no binding process there.
This time of year, because of all the summer fruit, there are a lot of Hass avocadoes available at some great prices, so you can still make that wonderful guacamole dip and pay a little less for it and that isn't bad if you ask me.
Let's talk about selection and storage.
When you buy them you want to make sure a dark color all the way around; that is so important. Nice and shiny, and the stem should be attached. If it's not attached, there might be a little bit of browning inside there, and you don't want it. Oh… and heavy for their size.
When you bring them home, do not store them in the refrigerator, always store them on the counter or in a cool dry place.
There they are…look how creamy and delicious the Hass variety avocado is, and loaded with nutritional value.
Grilled Chicken Taco with Avocado Salsa
I prefer the soft flour tortillas to the brittle "exploding" ones-those u-shaped corn tortillas that go flying all over your shirt at the first bite. Most markets carry lower-fat flour tortillas now, which taste just as good as the regular ones.
Serves 4
1 tablespoon Tony Tantillo balsamic vinegar
1 tablespoon Tony Tantillo extra-virgin olive oil
1 teaspoon kosher salt
2 boneless chicken breast halves
3 jalapeño or Serrano chilies, roasted, peeled, seeded, and finely chopped
1/4 cup finely minced scallions white part and 1 inch of green top
1/4 cup chopped cilantro
1 medium ripe tomato, chopped
1 ripe avocado, diced
1 teaspoon lime juice
2 cups shredded romaine lettuce
Four 8-inch, low-fat flour tortillas
1. Preheat broiler. Mix the vinegar, oil, and half the salt. Rub chicken breast halves with the mixture and grill breast halves about 5 minutes on each side or until no pink remains but meat is still quite juicy.
2. Meanwhile, combine remaining salt with chilies, scallions, cilantro, tomato, avocado, and lime juice.
3. When chicken is done, remove skin and cut the chicken into thin strips or chunks.
4. Lay out 4 tortillas and divide lettuce, chicken, and salsa equally among them. Fold up tacos and serve.
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