You know you’ve done something right as a parent when your son and daughter-in-law invite you to their home for a mid-week dinner and cook you a sensational meal!
Apart from experiencing delicious food, it was so great watching how well my son and his wife worked as a team – one prepping while the other helped with the cooking. They genuinely seemed to be enjoying cooking together and fussing over my husband and me.
Although the Mexican Bowl looks quite simple, watching them prepare it, I could see there was quite a bit of work involved but it was well worth it.
The Mexican Bowl had lots of fresh and delicious ingredients and, except for the Mexican rice, which was stored bought, everything else was freshly homemade.
There was guacamole, crispy shredded lettuce, tomato and jalapeno salsa, sliced barbecued chicken thighs, and fresh corn on the cob cooked on the bbq served in a bowl.
The guacamole and salsa are probably two elements of this dish that need a recipe, so I thought I’d share them below.
Guacamole – What you need
For best results, prepare the guacamole close to when you want to use it.
- 2 ripe avocados – halved, stones removed, peeled
- 60ml (¼ cup) fresh lime juice
- 1 small red onion, finely chopped
- 1 ripe tomato, finely chopped
- ½ bunch corriander – washed and finely chopped
- ½ teaspoon sea salt (or to taste)
What to do
- Place the avocado flesh and lime juice in a bowl. Use a fork to mash until almost smooth.
- Add the onion, tomato, corriander, salt and a dash of Tobasco (it’s spicey, so only use a few drops at a time and taste it until it’s how you like it)
- Use a spoon to mix well.
Tomato & Jalapeno Salsa – What you need
- 2 punnets of a cherry tomatoes – quartered
- 1 tablespoon jalapeno chillies (either fresh or in a jar) – finely chopped
- 1 tablespoon extra virgin olive
- Sea salt to taste
What to do
Place the tomatoes and the jalepenos in a bowl.
Add the oil and sea salt and mix to combine.