| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 4 semi-ripe avocados, halved
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 pint grape tomatoes, quartered
- 2 cloves garlic, minced
- 1 jalapeno, finely diced
- 1/2 small red onion, finely diced (about 1/4 cup)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon distilled white vinegar
- 1/4 cup sour cream
- 1 teaspoon agave nectar
- Juice of 1 lime
- Hot sauce, to taste
- 1 cup tortilla chips, crushed
Instructions
- Preheat a grill to medium heat.
- Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
- Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
- Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
- Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 249 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 4 mg |
| Sodium | 403 mg |
Reviews
OMG! We added lump crab meat as mentioned on the show. It is restaurant-worthy!! Love the crema and the smokiness of the avocado.
A quick and delicious side.
I added fried pickles jalepenos to the top of mine. Simple and deliciouis.
This is so yummy, filling and healthy! All the best things
Omagod it was so good and easy to make
Very casual labor of love to put it together and then to sit down and share it for dinner with my wife
It’s like Pico De Gallo and guacamole all wrapped up together
Almost as much fun to make as it was to eat
We’ll be keeping this one around as a go to simple dinner
Can’t wait to make it for family and friends
Very casual labor of love to put it together and then to sit down and share it for dinner with my wife
It’s like Pico De Gallo and guacamole all wrapped up together
Almost as much fun to make as it was to eat
We’ll be keeping this one around as a go to simple dinner
Can’t wait to make it for family and friends
This is a great hors’dourve or lunch..I cut up tomatoes smaller and added some diced cuke or zucchini! And that crema is delish!
Love love love this!! Creamy avo, crunchy chips, sweet tomatoes and oh that crema! Hubs said it is a definite make again recipe! I agree!!
This is the best avocado recipe I’ve had! Grilling the avocado makes it creamy and luscious, the tomato mixture adds flavor and texture, and the crema sets it off beautifully with more rich creaminess! And it is easy to make. We will definitely make this again!
Jeff hit another one out of the park. Perfectly delicious. I served it as a side with burgers.
Everyone loved it. Love avocados and this just made me love them more.
Kathleen Doelling
Everyone loved it. Love avocados and this just made me love them more.
Kathleen Doelling
Omg! Sunny is right – the grilled
Avocado gets smoky. Add the salsa and creme with the crunchy tortillas- delish! This is a keeper in my family because it’s easy and pretty enough for company.
Avocado gets smoky. Add the salsa and creme with the crunchy tortillas- delish! This is a keeper in my family because it’s easy and pretty enough for company.