AVOCADO-TEQUILA SALSA
Prep: 15 minutes

2 fully ripened Mexican avocados
1 cup diced tomato
2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice
1 tablespoon tequila
1/2 teaspoon salt

Cut avocados lengthwise around middle; remove pits with a knife blade; twist avocados to separate halves; scoop out halves with a spoon; dice. In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve. Spoon salsa into a small serving bowl. Or, if desired, rub a lime wedge around the rim of a margarita glass; dip rim in kosher salt; fill glass with salsa (refill as needed). Garnish with a lime wedge or cilantro sprig and serve with tortilla chips, jicama slices or sweet red bell pepper slices.

YIELD: 3 cups

BAKED HALIBUT WITH AVOCADO LEMON CREAM SAUCE
Prep: 30 minutes Cook: 25 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled
1-1/2 teaspoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic salt*
3/4 cups heavy cream, divided
2 eggs
1/2 cup prepared salsa
1 cup all-purpose flour
Olive oil
6 halibut fillets (6 to 8 ounces each), skin removed

To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With machine running, slowly add 1/4 cup of the cream; process until smooth. Chill until ready to serve. To prepare halibut: In a bowl, whisk the eggs. Add remaining 1/2 cup cream and salsa; whisk until blended. Place flour in another bowl. Lightly coat halibut with flour; coat with egg mixture. Preheat oven to 400ºF. Add enough oil to large skillet to cover bottom; heat over medium-high heat. Add half of the fillets; cook, turning once, until browned on both sides. Transfer to large baking sheet. Repeat with the remaining fillets, adding more oil if needed. Bake until fillets are just cooked through, about 10 minutes. Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices. If desired serve with mashed potatoes sprinkled with diced peppers.

* Or, substitute 1/2 teaspoon chopped garlic and 1/4 teaspoon salt

YIELD: 6 portions

CHICKEN AND AVOCADO QUESADILLAS
Prep: 30 minutes Cook: 20 minutes

2 tablespoons olive oil, divided
2 tablespoons lime juice
1/2 teaspoon ground cumin
2 cups cooked, diced chicken
1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes
4 flour tortillas (7 to 8 inches each)
1/4 cup shredded Jack or Pepper Jack cheese


Preheat oven to 450°F. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa.

YIELD: 4 quesadillas

AVOCADO AND BEEF TORTA
Prep: 15 minutes Cook: 10 minutes

1 fully ripened Mexican avocado, halved, pitted and peeled
1 tablespoon lime juice
1/2 teaspoon salt, divided
Pinch ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound flank steak
1 (12- to 14-inch) loaf Italian bread
1 cup torn salad greens
1 ripe large tomato, thinly sliced

Preheat broiler. In a small bowl, mash avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and the red pepper; set aside. In a cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
YIELD: 4 portions

SHRIMP, AVOCADO AND WINTER FRUIT SALAD
Prep: 25 minutes

1 fully ripened Mexican avocado, halved, pitted and peeled
3 cups bite-sized salad greens
1 mango, peeled, pitted and cubed (about 2 cups)
1-1/3 cups seedless red grape halves
1/2 cup prepared salad dressing (from an 8-ounce bottle)
1 pound cooked shrimp, peeled and deveined
1 lime, cut in wedges

Cut avocado in thin wedges. In a large bowl, toss greens, mango and grapes with half of the salad dressing. Arrange avocado and shrimp on top; drizzle with the remaining dressing. Serve with lime wedges.
YIELD: 4 portions

FREE RECIPE LEAFLET
Make It Mexican!
Easy ways to enjoy luscious Mexican avocados

Hass avocados from Mexico are known as "the world’s finest" - and, once you experience their luscious flavor and creamy texture, you’ll know how they earned that reputation. Avocado-Mango Salsa Salad and Pasta Mexican Style are just two of the easy, delicious recipes featuring these premium avocados in a leaflet called "Make It Mexican: Easy Ways to Enjoy Luscious Mexican Avocados." This colorful six-panel leaflet from APEAM (The Avocado Producer and Exporting Packers Association of Michoacan) features five recipes for Mexican avocados, plus information on selecting, ripening and using avocados and nutrition information on this healthful fruit. To order this leaflet free of charge, either fax your request to: (212) 254-2452 or email to: info@mexicanavocados.com. Or send your request to: