They serve a simplified version of this recipe here in San Antonio, Texas during the annual Spring “Fiesta” celebration at NIOSA (night in old San Antonio.) Along with the escargot, these are one of my favorite ” booth foods” offered. In fact, it was the first time I ever experienced eating an avocado where you could have your drink in one hand and the food in the other, and hopefully not spill it all over someone in the crowd! However, my true favorite food booth would be the crispy beef taco one, where I volunteered many a year. Fun, fun, fun!!
So back to the avocado thingy. It is simple, yet delicious!! In this recipe I made a play on them by adding some extra ingredients. These are super quick, beautiful, and so, so tasty. Your guests or family will be amazed! Serve with some tortilla chips along side. Enjoy mi amigos!
Salsa of choice
Split avocado in half and remove pit. Spoon a little salsa in center of each half and top with sour cream. Serve in the skin with a spoon.
Stuffed Deviled Avocado Recipe
2-3 Tbsp. Sour Cream
2 Tbsp. lime or lemon juice
Garlic powder, dash
Kosher salt, dash
Black pepper, to taste
3 Tbsp Picante sauce or Salsa
6-7 Green olives, hot pepper stuffed
*garnish with optional paprika, dried chives, or fresh cilantro
Split all avocados in half and remove pits. Take one avocado and remove the flesh. Mash along with lime juice and sour cream. Add olives and seasonings. Fill remaining pitted avocado halves with mixture. Sprinkle with optional paprika or dried chives and serve individually with tortilla chips.