TACO STUFFED AVOCADOS
Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Salad Snack
Time 10m
Number Of Ingredients 14
Steps:
- Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
- Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
- Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
- If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.
Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB-STUFFED AVOCADOS
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Provided by Barney Desmazery
Categories Dinner, Starter
Time 10m
Number Of Ingredients 6
Steps:
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
SEAFOOD STUFFED AVOCADOS
Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
Provided by ANNIEKH
Categories Appetizers and Snacks Seafood Shrimp
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
- Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 10 g, Cholesterol 90.7 mg, Fat 21.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 246.4 mg, Sugar 0.8 g
INSIDE-OUT STUFFED PEPPERS
Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients. , Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 276 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN STUFFED BAKED AVOCADO
Stuff avocado with chicken when you want a creamy and filling meal. It's a quick dish to enjoy for lunch or dinner.
Provided by Lisa MarcAurele
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Slice the avocados in half lengthwise, remove the pits, and use a spoon to carefully scoop the flesh out. Mash the avocado with the back of a fork, or in a food processor, and place into a mixing bowl.
- Add the shredded chicken, green onions, bacon pieces, salt and pepper, cream cheese, chili powder and cumin to the bowl, and mix until well blended.
- Fill the empty avocado shells with the filling, and place into a well greased baking dish.
- Sprinkle with the shredded cheese and bake for 15-20 minutes.
Nutrition Facts : Calories 393 kcal, Carbohydrate 10 g, Protein 21 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 413 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
WARM STUFFED AVOCADOS
Fresh flavours make a great alternative to salad as a starter
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 15m
Number Of Ingredients 11
Steps:
- Heat grill to hot. Halve the avocados and discard the stones. Brush each half with ½ tsp of the olive oil and arrange on a baking sheet. Grill for 5 mins.
- In a small bowl, toss together all of the remaining ingredients. Season to taste, then divide between the hollows of each avocado. Serve immediately.
Nutrition Facts : Calories 245 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.83 milligram of sodium
STUFFED AVOCADOS WITH SUIZA SAUCE
Flavorful shredded chicken is coated in avocado, then panko breadcrumbs, then fried and smothered in a creamy verde sauce and cheese. A little labor intensive, but soooo worth it! Tastes a heck of a lot like Trudy's famous stuffed avocados in Austin, Texas.
Provided by lirpac
Categories Mexican
Time 2h5m
Yield 2 Patties, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. After 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down.
- Allow chicken mixture to cool completely (I put mine in the freezer to speed up the process). This recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (I use it for burrito and taco filling, or in burrito bowls, yum!).
- Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth).
- Mash the two avocados, (and this is the messy part) and put a coating of mashed avocados on top of each patty. Place in the freezer to harden for a few minutes.
- Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
- Heat vegetable oil to medium high heat in a deep frying pan.
- Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
- Combine the egg and buttermilk in a bowl and whisk thoroughly.
- Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties.
- Dip the battered patties into the panko crumbs until thoroughly coated.
- Carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!). Remove and transfer to a paper towel lined plate.
- Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
- Pour a generous amount of the verde sauce over the patties and top with shredded cheese. Don't worry, the patties will still stay pretty crispy.
- Serve with borracho beans and green chili rice (from this site) and enjoy!
CAPRESE STUFFED AVOCADO
Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto and a touch of garlic, then stuffed into Avocados for an incredible light lunch, dinner or snack! Drizzle with a balsamic glaze for an incredible flavour combination!
Provided by Karina
Categories Appetizer Lunch Snack
Time 10m
Number Of Ingredients 10
Steps:
- Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
- Arrange prepared avocado halves onto a plate with fresh basil leaves.
- Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.
Nutrition Facts : Calories 341 kcal, Carbohydrate 15 g, Protein 8 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 220 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CREOLE CRAB STUFFED AVOCADOS
Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).
Provided by januarybride
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam the rice and let it cool.
- In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
- Dice the avocado.
- Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
- Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
INSIDE OUT STUFFED AVOCADOS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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.
LOADED BAKED AVOCADOS
Avocado stands in for potato in this low-carb version of a baked potato! Sour cream, Cheddar cheese and bacon, combined with fresh chives and a sprinkle of pepper, make this a comforting treat.
Provided by Karen Rankin
Categories Healthy Avocado Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat broiler with rack about 8 inches from heat source. Line a large rimmed baking sheet with foil. Cut avocados in half lengthwise; remove and discard pits. Scoop the flesh from the avocados into large pieces, keeping the shell halves intact.
- Toss the avocado flesh, salt and 1/4 cup cheese together in a medium bowl. Spoon the mixture evenly into the avocado shells; top evenly with the remaining 1/4 cup cheese. Arrange the stuffed avocado halves on the prepared baking sheet. Broil until the cheese is melted, about 3 minutes.
- Top each avocado half with 1 tablespoon sour cream. Sprinkle evenly with crumbled bacon, chives and pepper. Serve warm.
Nutrition Facts : Calories 217 calories, Carbohydrate 7 g, Cholesterol 25 mg, Fat 19 g, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 336 mg, Sugar 1 g
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