It seems like the thing to do, the thing I’ve been reading about this summer, is grilled avocados. Everyone’s grilling them! They say it creates a smoky, intoxicating flavor. But is it true?
It’s mostly true. John cut each avocado in half, removed the pits, salted and peppered them, and grilled them, meat side down. They developed a chewy, charred skin. The insides were creamy and warm. They were indeed smoky, but it wasn’t the smokiness that I liked to much. It was the texture and the warmth and creaminess that the grilling created. I recommend it if you’re looking to punch up your avocados.
We ate these with chicken, grilled peppers, red onion, lime juice, tomato, queso asadero, and cilantro, in a tortilla. In other words, chicken tacos. One of my favorite summer dishes, because it’s mostly chopping and very little cooking. I love to fill the tortilla up til it’s positively bursting. The warm, creamy avocado was the perfect accompaniment to this taco.