Celebrate Texas Flavors with Smashed Guacamole from Jack Allen’s Kitchen and My Baja Fish Tacos with Chipotle Lime Crema
Unique Southern-Inspired Cuisine infused with Southwest flavors
Several years ago when I lived in Austin, I discovered one of most amazing and culinarily creative restaurants in Austin (very close to my house), Jack Allen’s Kitchen. JAK is a southern-inspired restaurant with southwestern influences using local ingredients from Texas Farmers that “reveals the rich history and evolution of Texan cuisine.” Every dish that was eaten was a culinary experience including the Bacon-wrapped Texas quail with jalapeño jam, Cark Miller’s Layered Chunky Queso with green chile pork, Chorizo-stuffed Pork Tenderloin with a Chipotle Cream Sauce and especially the chunky, Smashed Guacamole. I find myself frequently longing for that Austin culinary experience, so once I got my hands on the cookbook, I have been recreating some of the dishes that I loved so much. The chunky fresh guacamole is not a complicated dish and the less manipulation to the guacamole the better! At the restaurant, it’s made to order and sprinkled with cotija cheese and roasted pumpkin seeds. My extra touch is fresh, juicy sweet-tart pomegranate seeds!
My Baja Crispy Fish Tacos with Chipotle Lime Crema
Each taco is filled with crispy cornmeal-coated and fried slices of Mahi-Mahi, a cool slaw, pico de gallo and topped with Chipotle Lime Crema.
You don’t even need a recipe for frying the fish. Just toss the slices of fish in seasoned corn meal and fry. Fill a tortilla with the above ingredients and top with this easy to make, homemade Chipotle Lime Crema:
1/4 cup thinly sliced green onions
2 T Chipotle Adobo Sauce or more to taste
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3/4 cup sour cream
1 teaspoon ground cumin
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Combine all ingredients in a bowl, mix and chill for 30 minutes.
Smashed Guacamole Recipe BELOW!
This is a great base recipe but you WILL have to TRIPLE it when serving to guests!
- 2 ripe avocados, cut in half,peeled and pitted
- ½ cup Pico de gallo
- 2 cups small-diced tomatoes, ¼ inch
- ½ diced white onion, ¼ inch
- 2 T seeded and minced Jalapeño
- 1 T cilantro, chopped
- Fresh Lime, juiced
- 1 T olive oil
- s/p to taste
- 2 T grated Cotija cheese
- Fresh Pomegranate seeds
- Pumpkin seeds (Pepita)
- Make Pico de Gallo in a separate bowl
- Smash avocado, pico and seasonings together to form a chunky dip
- Toss pomegranate seeds lightly
- Top with Cotija cheese and pumpkin seeds