- Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
- Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
- Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
12 oz. Rotini
2 cups packed baby spinach
1 lb. strawberries sliced or chopped
4 mandarin oranges peeled, segmented
2 Avocados chopped
1 pear chopped
1 4 oz. pkg. macadamia nuts
Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.
Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it’s unavailable, plain dry bread crumbs are an acceptable substitute.
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.