Lemony Guacamole
The recipe Lemony Guacamole is ready in about 13 minutes and is definitely an outstanding gluten free and vegan option for lovers of Mexican food. This hor d'oeuvre has 281 calories, 5g of protein, and 16g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up juice of lemon, cilantro leaves, corn tortillas, and a few other things to make it today.
Instructions
Cut the avocadoes in half, remove pits, and scoop the flesh into a bowl.
Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
Mix in the tomato, onion, and cilantro.
Put a cast iron skillet over medium high heat. When the pan is hot, put in a corn tortilla and cook until the tortilla is heated through and softened, about 30 seconds per side.
Spread some of the guacamole onto a heated tortilla, fold it in half, and eat immediately. Repeat with remaining ingredients.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 45 dollars.
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan