As my mom would say, “We eat with our eyes”. These cute little boats are not only appealing to your eyes, they are stuffed with flavorful charred tomatoes, onions and spicy chipotle peppers in adobe sauce. So satisfy your eyes and your tastebuds folks. Enjoy!
Spicy Avocado Boats
Approximately 8 carbohydrates per serving
Equipment
- Cast iron skillet or your favorite fry pan
- Wooden spoon or spatula
- Chopping knife
- Teaspoon
- Serving Platter
- cutting board
Ingredients
- 2 Tbsp Extra virgin olive oil evoo
- ½ Cup diced onion yellow, white or red
- ½ Cup diced green pepper
- ½ Tsp each salt and pepper
- ½ Cup cherry tomatoes cut in half, plus 5 uncut for garnish
- ¼ Cup chopped cilantro reserve half
- 1-2 Chipotle pepper in adobe sauce Chop, remove seeds
- 2 Ripe avocados cut in half, remove pit, and rub cut side with lime juice to prevent browning
- 2 Tbsp Lime juice reserve half
- 1 Cup Lettuce
- ½ Cup Sour cream full fat
- Tortilla chips a low carb option is SmartChips: 2 carbs/10-12 chips
Instructions
- Gather all the "tools for the trade" and ingredients to save lots of time!
- Saute onions and peppers in evoo in skillet on medium high until soft, about 4-5 minutes.
- Char tomatoes in same skillet, about 5 minutes.
- Stir in half of the chopped cilantro, Chipotle peppers, and 1-2 teaspoons of the canned Chipotle liquid, depending on how much heat you like!
- Hollow out approximately 2 teaspoons from the center of the halved avocados to enlarge the "boats".
- Scoop the onion and pepper mixture in each avocado cavity.
- Place filled avocado halves on a bed of lettuce with reserved tomatoes. Sprinkle reserved lime juice on top.
- Garnish with reserved cilantro, and sour cream. Serve with your favorite tortilla chips.
