Ingredients & Instructions
1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
2. Drain, and reserve the lime juice, after all of the avocados have been coated.
3. Using a potato masher add the salt, cumin, and cayenne and mash.
4. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
5. Add 1 tablespoon of the reserved lime juice. Refrigerate for 30 minutes.
6. Serve with tortilla ships.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
2. Drain, and reserve the lime juice, after all of the avocados have been coated.
3. Using a potato masher add the salt, cumin, and cayenne and mash.
4. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
5. Add 1 tablespoon of the reserved lime juice. Refrigerate for 30 minutes.
6. Serve with tortilla ships.
