Grilled Avocado Tacos With Poblano Salsa Recipe

About this recipe

These flavorful pork tacos are paired with a smoky poblano and tomatillo salsa, perfect for a satisfying dinner. The dish is quick to prepare and ideal for those seeking a delicious, no-fuss meal solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Garlic - Single Clove
• 2 - 3 pcs Gondhoraj Lime
• 250 g Organically Grown Green Capsicum
• 1 Piece Imported Avocado - Tanzania
• 500 g Organically Grown White Onion
• 12 pcs Cornitos Taco Shells
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat the grill or broiler to high heat. Lightly coat 1 green capsicum and 1 sliced white onion (sliced into thick rounds) with 1 tablespoon canola oil, and season with a pinch of salt and pepper.
2. 2. Grill the green capsicum and white onion for about 5 minutes per side, or until charred on all sides. Transfer the grilled green capsicum and onion to a bowl and set aside.
3. 3. While the vegetables grill, squeeze the juice of 2 gondhoraj limes over 1 avocado in a bowl, sprinkle with a pinch of salt, and toss to coat. Let it marinate for 15 minutes.
4. 4. After grilling, add the grilled green capsicum, grilled white onion, 1 clove garlic, 1/4 cup chopped coriander leaves, the juice of 1 gondhoraj lime, and 2 tablespoons honey to a blender. Blend until smooth, and season with salt and pepper to taste.
5. 5. Heat a skillet over high heat. Cook the marinated avocado for about 1-2 minutes per side, or until fully cooked and no longer pink. Remove from the skillet and slice into thin strips.
6. 6. Warm 12 cornitos taco shells in the same skillet for a few seconds on each side. Serve the avocado strips on the taco shells, topped with the salsa, additional chopped coriander leaves, and a sprinkle of salt to taste.