{"id":806991,"date":"2018-10-19T16:56:40","date_gmt":"2018-10-19T21:56:40","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?p=806991"},"modified":"2023-05-16T09:25:53","modified_gmt":"2023-05-16T14:25:53","slug":"chef-aaron-sanchez-avocado-tips","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/chef-aaron-sanchez-avocado-tips\/","title":{"rendered":"The One Thing You Should Never Do to an Avocado\u2014According to Chef Aar\u00f3n S\u00e1nchez"},"content":{"rendered":"When you watch chef Aar\u00f3n S\u00e1nchez at work, you might see him grill lobster, pickle grapes or\u00a0stuff poblano peppers with all kinds of glorious ingredients<\/a>. But one thing you'll never see this award-winning Latin chef do: put an avocado anywhere near an oven.\r\n\r\n\"The magic of avocado is that it should be eaten fresh,\" the MasterChef<\/em> judge tells Taste Recipes<\/em>. And that's no secret. Anyone who's watched him at a tasting knows: If a contestant presents the panel with a baked (or roasted, or sauteed) avocado, they'd better be ready for a raised eyebrow from Chef Aar\u00f3n.\r\n\r\n\"I'm more of a purist,\" he says of the fruit\u2014yep, fruit\u2014that has been eaten by the people of Latin America for thousands of years<\/a>.\r\n\r\nThe longer an avocado is exposed to heat, the more quickly it loses the cool, creamy texture people love. Instead, it becomes mushy, brown and incredibly unappealing.\r\n

How should<\/em> you prepare an avocado?<\/h3>\r\n\"I love\u00a0simply taking an avocado, scooping out the flesh and serving a crab salad over it,\" says\u00a0Chef Aar\u00f3n, who's also chef\/owner of Johnny S\u00e1nchez<\/a> in New Orleans. (We think fresh avocado is pretty awesome in this Acapulco-inspired shrimp salad<\/a>, too.)<\/span>\r\n\r\nBut serving avocado raw isn't your only option, he adds. You can grill it lightly, like we do for this smoky guacamole.<\/a>\r\n\r\n\"And I've seen some chefs tempura fry it,\"\u00a0Chef Aar\u00f3n says. C<\/span>oat avocado in panko bread crumbs or batter and drop it in hot oil. In a flash, you'll have a crispy outside and a rich interior. It's great with a creamy dipping sauce.<\/a>\r\n\r\nIf you're going to take it to heat, he says, make sure to choose an avocado that's slightly underripe. (Here's how to tell if an avocado is ripe.<\/a>)\r\n\r\nOne of the chef's all-time favorite way to eat avocados? On fish tacos\u2014and he shared the recipe with us.\r\n

Aar\u00f3n S\u00e1nchez's Grilled Fish Tacos with Tequila-Lime Crema<\/h3>\r\n\"This dish should be served family style\u2014everyone will want to build their own tacos,\" he writes on his blog<\/a>, in a post sponsored by Cacique, maker of Hispanic cheeses, chorizos and cremas.\u00a0Bonus: You can make the crema up to a day ahead!\r\n\r\n\"Grilled\r\n

Ingredients<\/h4>\r\nFor the adobo rub:<\/strong>\r\n