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.
