When it comes to Tex-Mex, I almost always choose something with fajita beef. Nachos, quesadillas, tacos or just plain ole' fajitas. (Onions only, please.)
We have a wonderful place here in Sachse called Chiloso. There's another location in Richardson. It's your basic taco, BOB, Tex-Mex joint with 2 glorious pillars of delight.
The grilled avocados loaded with meat, cheese and cilantro.
See that little cup of white sauce? That's Bella Blanca. It's a delicious blend of jalapenos, lime and ranch.
Last week, I ordered the grilled avocados for the first time. I loaded them with fajita beef. They came with queso underneath and I drizzled Bella Blanca on top. I then swooned with every bite.
I tried to recreate something similar at home. I made fajita beef and added sliced mushrooms with this marinade that I tweaked from One Sassy Chef.
1/4 cup fresh lime juice
1/3 cup olive oil
2 tsp garlic powder (I was out of real garlic)
2 tsp soy sauce
1 tsp kosher salt
1/2 tsp liquid smoke flavoring (any flavor works, but I like hickory the best)
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 tsp cumin
Don't marinate the mushrooms too long. They're little sponges! Then I just sauteed everything together and added some black beans.
Because I like black beans and I knew my husband wasn't going to touch this concoction because of the fungus infestation.
After everything was sauteed together, I pulled it out of the pan and put the avocado halves in with the skin still on. I put the pan lid on to kinda steam them. After a few minutes, I pulled them out and cut the avocado away from the skin while saying OWOWOWOWOWOWOWOWOWOWOW because I couldn't do it with an oven mitt on.
I laid the avocado on the plate and liberally covered it with the steak-mushroom-bean concoction. It didn't taste like Chiloso but it tasted like mine. It's a keeper and I'm really enjoying the leftovers today with another fresh avocado. (Not grilled.)
Go forth and experiment!