Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas

5 FAVS

1. Happy Hubby and I are loving Castle right now. I want Nathan Fillion to be my bestest friend.

2. These beautiful handcrafted horn speakers by Specimen Products would be a wonderful addition to my future dream home.

3. Anyone else love Watchmen and old video games? This Rorschach Invader t-shirt from SnorgTees needs to be in my mailbox like nowish.

4. Lets take a trip to the Dutch Hotel De Vrouwe van Stavoren where we can sleep in a giant wine barrel!!!

5. My 90's heart is swooning right now over this. He even put the mullet back on! 


Sooooooo, tacos right? Who doesn't love tacos? How about Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas! Yeah, I made these on a Saturday when I had time and Happy Hubby there to watch and flip the tortillas while I pressed them. 

Also, don't snack on avocado when you are about to eat lunch. It fills you up big time and then you don't eat the lunch you spent all day making. Needless to say, my neighbors got a free lunch that day.

Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas

Peach Blueberry Salsa (by How Sweet It Is)

1 cup fresh blueberries, chopped

1 ripe peach, chopped

1/2 red onion, finely chopped

1/2 jalapeno, seeded and chopped

3-4 tablespoons fresh cilantro, chopped

the juice of one lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.

Tortillas (12 tortillas) 

2 cups Masa

1 1/3 cups Warm Water

1. Heat ungreased skillet over high heat.

2. Combine Masa and warm water, knead to blend well and form a ball.

3. Wet hands and shape dough into balls around 1 1/2 in diameter.

4. Roll out or press each ball between 2 sheets of wax paper to form a 6-inch circle. Carefully peel off wax paper.

5. Cook on ungreased skillet for 30 seconds or until lightly browned and edges begin to dry. Turn tortilla and continue cooking for one minute. Tortillas may puff up slightly. Turn tortilla again and continue cooking for 30-45 seconds until desired doneness. Keep tortillas warm in a tightly wrapped kitchen towel.

Fried Avocado (by Tasty Kitchen)

1 whole Avocado, Semi-firm, Not Mushy

Pinch Of Kosher Salt And Pepper

⅓ cups Flour

1 whole Egg Beaten

½ cups Panko

2 Tablespoons Grated Parmesan Cheese

Olive Oil, For Frying

1. Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

2. Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

3. Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

Blueberry White Chocolate Blondies

Today I bought these:

...and now my feet are happy...

Then I made these:

...and now I am just plain giddy...

Earlier in the week, I made these!

I had some extra blueberries and I always have white chocolate chips. So, when I saw this, I knew I had to make them. They were so good I got a hug from someone I work with!

Blueberry White Chocolate Blondies

from aspicyperspective.com

2 cups brown sugar

1 cup white sugar

1 cup (2 sticks) unsalted butter

3 eggs

1 Tb. vanilla extract

3 cups all-purpose flour + 1 Tb. for blueberries

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Zest of 1 lemon

1 cup white chocolate chips

1 cups blueberries (can be frozen)

1. Preheat the oven to 350 degrees F.

2. Measure both sugars and the butter and melt together until the brown sugar is mostly melted. (You can do this in the microwave for 2-3 minutes or on stovetop.)

3. Mix the flour, baking soda, baking powder, salt and lemon zest together.

4. Add the melted sugar mixture and stir.

5. Then add the eggs and vanilla—stir well.

6. Press the mixture into a greased 9 X 13 inch baking dish. Sprinkle the white chocolate chips over the top.

7. Then toss the blueberries with 1 tablespoon of flour and sprinkle them over the top.

8. Bake for 45-55 minutes and a toothpick comes out clean.

9. If the edges of the blondies start to get dark, loosely tent a piece of foil over the top of the pan.

...yummy, gooey, yummy, gooey, yummy, gooey...

Blueberry Lemonade Pops!

I am becoming obsessed with making popsicles (which btw, I am not allowed to call them because it is a brand name). I can be expecting more "ice pop" molds in the mail with a powered citrus juicer soon! Happy Hubs is no longer my power juicer. Don't worry, he still has two important jobs to keep him busy: cheese shredder and getting stuff down from high shelves. I can only carry my step ladder so many places.

Blueberry Lemonade Pops
3/4 cup sugar
1 cup water
4-6 lemons (enough to squeeze 1 1/2 cups of juice)
1 teaspoon of lemon zest
1 cup of blueberries


1. Boil lemon zest, water, and sugar until the sugar dissolves.


2. Strain the boiled sugar water into the lemon juice to eliminate the zest. Stir. (add more sugar if you want it less tart)


3. Freeze in an ice cream maker according to the manufacturer's instructions.


4. Slice blueberries in half (or keep them whole). Add to the lemonade mixture by hand when it reaches a slushy consistency.


5. Pour into ice pop molds and freeze for at least 4 hours. Makes about 10 ice pops.


*note: I freeze it in the ice cream maker so the fruit doesn't sink to the bottom. You can pour the juice into the molds and still make yummy ice pops without added colors and flavorings like you would find at the store.