Guacamole on the Half Shell

Notes: Eligio Hernández of Mountain View, California, often ate this make-it-yourself guacamole for a casual lunch or snack in Mexico, where he grew up. Its simple presentation also makes it a stunning first course for a meal.

Yield:

Makes 2 servings

Recipe from

Nutritional Information

Calories 254
Caloriesfromfat 50 %
Protein 4.6 g
Fat 14 g
Satfat 2.2 g
Carbohydrate 32 g
Fiber 4.3 g
Sodium 194 mg
Cholesterol 0.0 mg

Ingredients

1 firm-ripe avocado (1/2 lb.)
2 tablespoons tomato salsa or 1/2 to 1 teaspoon hot sauce
1 lime (2 oz.), rinsed and cut in half
4 to 6 warm corn tortillas (6 in.) or 2 to 3 cups (2 to 3 oz.) tortilla chips
Salt

Preparation

1. Cut avocado in half lengthwise; remove pit. Set each half, cut side up, on a salad plate. Spoon 1 tablespoon salsa into each cavity. Set lime halves and tortillas alongside.

2. To eat, squeeze lime halves over avocado and sprinkle with salt to taste. With a fork or a spoon, mash avocado slightly with salsa in peel, then spoon mixture onto tortillas.

Note:

April 2001