Sweet Avocado & Mint Tacos


How do you feel about breakfast? Some folks say they can’t eat early in the morning, but I’m definitely not in that category — I wake up thinking about food. There’s a Cathy comic where she packs herself really healthy lunch, and then eats it all before her husband even has coffee. I would say that’s an accurate description of my relationship with breakfast. This morning, for example,  I made Jason a huge stack of pancakes to soothe his pain while he watched the Big Ten game recaps. In the mist of this syrup-fueled harrumphing at Mark May, he looks at me and goes, “well, aren’t you gonna eat?”

“I already ate, babe.”  I’d had cheese, an orange, apple butter, and some really good rum apple bread. I didn’t tell him any of this. He didn’t need to know the details.


Of course, there are days when I don’t want a smorgasboard first thing in the morning. I want something lighter, and that’s where these tacos come in. They actually originated as a late night snack, but they were so good that I had them again the next morning. They make a wonderful lighter breakfast. Enough calories to get you going, but not so many that you need to turn around and take a nap. This recipe is for only two tacos, but totally make more if you please.

I wasn’t going to share these because this is such a simple recipe. But I’m realizing that people like simple recipes, they like simple recipes involving avocado, and they really really like it when said recipes can be eaten in the morning. That’s why everyone’s obsessed with avocado toast, right?

This is just as freakin’ good as avocado toast. Maybe even better. It’s layered with mint and juicy pomegranate and just a teeny bit of lemon. It’s the time of year for red and green things, and for eating as much pomegranate as you can get your little paws on.  I love saying “little paws,” and use it at any chance I get.  👋



Sweet Avocado & Mint Tacos

Yield: 1 serving, easily multiplied


  • 2 soft corn tortillas
  • 1/2 avocado
  • 2 tbsp pomegranate arils
  • 6-8 big mint leaves
  • a squeeze of lemon juice
  • pinch of fine flake kosher salt


  1. Toast the tortillas till warm but still pliable. Smash the avocado on them, then add the mint. sprinkle the arils, lemon juice, and salt over top. Enjoy.



Happy Salad

beet grapefruit avocado salad spicy fruit salad

There is so much about this salad that makes me happy.

It has beets. Awesome, awesome beets, which have been proven to improve athletic performance and recovery.

It as a creamy, sliced-just-as-it-was-ripe avocado.

Ok, the grapefruit I threw in because the two blood oranges I brought home from the store were kinda disappointing.

But best of all, it has my favorite salad dressing of all time. You probably can’t even call it a dressing. There’s no prep work. It’s just lemon, chili, and salt. It’s a super classic combination that goes well on just about ever fruit or veggie or root that you could ever pick.


I wanted some jicama for this too, but I’m kind of glad I couldn’t find any because this turned out so good just the way it is. I’m even glad that the blood oranges were bad because this grapefruit was bursting with flavor….you know how sometimes you can get the bland, disappointing ones? Not this. What’s even better is that I usually get bad photo luck on my day off and get stuck with a cloud cover. But the sky was bright and waiting for spring.

It’s probably kind of silly to get this happy about a salad, where would be be without the everyday little things that bring us joy? 

Happy Salad


  • 1 large beet, grated
  • 1 grapefruit, sectioned
  • 1 avocado, peeled and sliced
  • juice from 1 lemon
  • chili pepper to taste
  • salt to taste
  • pistachios


  1. Combine all ingredients in a bowl and enjoy.