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For the guacamole, place the avocado in a bowl with the garlic, lime juice, yogurt, cayenne pepper and sugar. Puree until smooth, using an immersion blender. Season to taste with salt and pepper. Chill. Preheat the oven to 375°F. For the chicken and vegetables, heat the oil in a frying pan. Add the chicken and stir-fry for 7-8 mins, until cooked through. Add the peppers, onion, corn and pinch of paprika to the pan with the chicken and stir-fry for 2-3 more mins. Season to taste with salt and freshly ground black pepper. Meanwhile, heat the taco shells in the oven for 2-3 mins. Fill the tacos with the lettuce and the chicken and vegetable mixture. Dust the guacamole with paprika and serve with the tacos. Garnish with chili pepper and parsley, if using.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking