Jackie's Create Your Bowl

  • 30 Minutes

The OLD EL PASO Tortilla Bowls were delicious, easy to fill, easy to eat, and they’re the only soft taco I’ve ever seen that’s able to stand up on its own. Even after I filled mine to the brim with delicious taco meat and all the toppings, it continued to stand on my plate.

Submitted by Jackie Goldhar at Something About That

Ingredients

    PICO DE GALLO

  • 6 plum tomatoes, de-seeded
  • 1/3 red onion
  • 1 clove garlic
  • OLD EL PASO Jalapeno Peppers (to taste)
  • 1 lime
  • Handful of fresh cilantro or parsley
  • Kosher salt and pepper (to taste)
  • HOMEMADE GUACAMOLE

  • 3 ripe avocados
  • 1/2 cup homemade pico de gallo (from the recipe above)
  • 1 lime
  • OLD EL PASO Jalapeno Peppers (to taste)
  • Kosher salt and pepper (to taste)

Preparation

    Pico De Gallo

  • Cut your tomatoes in half, being careful to discard the seeds.
  • Dice the tomatoes and add them to a medium-sized bowl.
  • Chop your red onion, jalapeno peppers and parsley and add that to the tomatoes.
  • Finely mince your garlic and add that to the bowl as well.
  • Next, juice your lime into the diced vegetables, top with salt and pepper and mix until combined.
  • It’s ready to serve, but it tastes even better if you let it sit!
  • Homemade Guacamole

  • Cut your avocados in half.
  • Remove the seed and then scoop the flesh out from the skin, using a spoon.
  • Roughly chop the flesh and place into a bowl. To add flavour and prevent it from turning brown, squeeze your lime into the bowl.
  • Using a fork, mash the avocados to your desired consistency.
  • I like mine a little bit chunky, but it’s up to you. Next, add your prepared pico de gallo, jalapeno peppers, and seasoning. Mix all together and it’s ready to serve.