Crawfish-Stuffed Avocados
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound cooked crawfish tails
- 1medium carrot, peeled and shredded
- ½small zucchini, shredded
- 6tablespoons fresh lime juice
- ¼teaspoon Tabasco sauce
- 1teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2large ripe avocados, halved and pitted
- 2tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
261 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 12 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the crawfish, carrot and zucchini in a medium bowl. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them. Sprinkle with the cilantro and serve immediately.
Private Notes
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Comments
So easy and delicious! Used another brand of habanero garlic hot sauce and served as more of a salad with avocado skinned and cubed. Very ceviche like and a cool summer dish.