Last night’s dinner was tofu soft tacos, a bit of a standard around here. I cook mostly by feel when it comes to tex-mex, but I’m including my recipes for the toppings. I’m still testing my tofu recipe, so that’ll be coming along eventually. My feeling with this food is that the better and fresher your ingredients, the less stuff you have to add. Resist the temptation to over season!

Pico de Gallo
2 medium tomatoes, diced
1 medium onion, diced
1 jalapeno, seeded and finely chopped
1 cup cilantro, chopped
1/2 teaspoon salt
juice of half a lemon

Add all ingredients to a large bowl and stir. Tends to be better if you cover it and chill it in the fridge for a while before serving.

Guacamole
1-2 ripe avocados
2-4 tablespoons pico de gallo (see above)
juice of half a lemon
salt to taste

Skin avocados and remove pits; everything is going to be mashed in a second so don’t feel the need to be beautiful about it. Toss the avocados into a medium bowl and mash with a fork. Fold in the pico de gallo and the lemon juice. Add salt to taste. Eat this right away; it doesn’t keep!