Quick and easy, these Avocado Boats are a perfect side dish, or dinner itself when you add your choice of meat or seafood.
This recipe features our flavor of the month, The Olive Scene Cilantro & Roasted Onion Infused Olive Oil.
1 tablespoon The Olive Scene Cilantro & Roasted Onion Olive Oil, divided
1/2 lime, juiced
6 cooked medium sized shrimp, or 3 oz cooked crab meat, chicken, or pork, chopped.
8 cherry tomatoes, halved
2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
Salt and pepper, to taste
Optional: 1/2 teaspoon minced jalapeno pepper
Optional garnish: 1 tablespoon chopped fresh cilantro
Heat ½ tablespoon Cilantro & Roasted Onion Infused Olive Oil in a medium pan over medium-high heat. Season the seafood or meat with salt and pepper and add it to the pan, cooking for 1 minute. Set aside
Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl. Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro & Roasted Onion Infused Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno. Add the seafood or meat, and mix to combine. Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary. Spoon the mixture into the wells in each avocado half. Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
Serve the Avocado Boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.