Street Tacos

FOR THE GUACAMOLE (makes 2 cups)

2 large avocados, peeled and pitted

½ cup finely chopped tomato (or use the rest of the canned chopped tomato for filling)

2 tbsp lime or lemon juice

2 tbsp grated onion (I used fennel) with juice

½ tsp salt

½ tsp hot pepper sauce (optional)

ground black pepper

FOR THE TACOS

Mexican Spicy Meat Filling

Refried black beans (canned or homemade)

Guacamole

Non-dairy sour cream or yogurt

Tortillas (corn, cashew, almond, etc.)

Non-dairy shredded cheese

Shredded lettuce (optional)

FOR THE GUACAMOLE

Place avocados in medium bowl; mash coarsely with fork. Stir in tomato, lime juice, onion, salt and hot pepper sauce; mix well. Add black pepper to taste. Spoon into container. Place pit in container to keep from browning. Set aside.

TO ASSEMBLE THE TACOS

Prepare filling. You can also make it with ground chicken or turkey, or actually with small shelled shrimp. (add at last 2-3 minutes of cooking time and cook until opaque and pink).

Heat canned or previously prepared black (or other type of) refried beans.

Have available cheese, guacamole, "sour cream" or yogurt, and lettuce if desired.

Heat non-stick skillet over medium heat until hot. Add tortillas one at a time and heat a few minutes until warm and pliable.

Fill tortillas with filling, beans, cheese, guacamole, "sour cream" or yogurt, and lettuce if desired (don't overfill; double up tortilla if desired). Place on serving platter or plate. Repeat until number desired are assembled. Serve.

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Street Tacos