AVOCADO TACOS WITH PICO de GALLO ENJOY DAN:

          AVOCADO TACO WITH PICO de GALLO by CHEF DAN:

Serves 4

PICO de GALLO:

1 pint grape tomatoes, quartered

1 onion, chopped

1 tablespoon lime juice

2 jalapenos peppers, seeded and finely chopped

1 pinch of garlic powder

1 pinch of cumin powder

1/2-cup fresh cilantro, chopped

Kosher salt and freshly ground black pepper to taste

FOR TACOS:

2 garlic cloves, minced

2 tablespoons olive oil, divided

1 onion, julienne

1 red bell pepper, julienne

1 cup PACE picante salsa

4 cups fresh watercress, including upper stems

8 fresh corn tortillas

2 avocados

1 cup shredded Monterey jack cheese

Cilantro spring and lime wedges for serving

DIRECTIONS for Pico de Gallo:

1.   Combine all Pico de Gallo ingredients in a bowl, set aside.

DIRECTIONS FOE ASSEMBLY:

2.   In a skillet add oil over medium-heat when sizzling.

3.   Add onion, and bell pepper and sauté 4-5 minutes.

4.   Add garlic, watercress, season with salt and pepper cook until watercress is wilted about 3 minutes.

5.   Transfer to a sieve set over a bowl and let it drain.

6.   In the same skillet add reaming oil when sizzling.

7.   Add onion, bell pepper, salsa and sauté 5 minutes.

8.   Toast the tortillas your favorite way.

9.   Quarter avocados lengthwise and remove pit, then peel.

10.                Cut each section into thin slices, season with salt.

11.                Assemble tacos by spooning some  onion mixture and watercress into a folded taco.

12.                Top it with avocado, cheese, cilantro spring, and Pico de Gallo.

13.                Serve with lime wedges.

ENJOY DAN:             BON-APPETITE!!