| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings (2 1/2 cups) |
Ingredients
- 4 strips bacon
- 2 ripe avocados
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 small red onion, finely chopped (about 1/4 cup)
- 2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped, plus 2 teaspoons brine
- 1 plum tomato, seeded and chopped
- Tortilla chips, for serving
Instructions
- Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
- Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
- Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 183 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 208 mg |
Reviews
good but leave bacon out