Paleo Tex-Mex Stuffed Avocado Boats – A Cinematic Culinary Experience

Allergens

None

Ingredients

• 4 large ripe avocados
• 1 lb ground beef (grass
• fed)
• 1 cup salsa verde (homemade or store
• bought, Paleo
• friendly)
• 1/2 cup cilantro leaves, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice avocados in half lengthwise, removing the pit and carefully scooping out the flesh, leaving a thin shell intact. Set aside.
3. In a large skillet, heat olive oil over medium high heat. Add ground beef, garlic, cumin, paprika, salt, and pepper. Cook until browned and cooked through, breaking apart with a wooden spoon. Drain excess fat if necessary.
4. In a separate bowl, combine the cooked ground beef with salsa verde, red onion, green onions, and half of the chopped cilantro. Mix well to incorporate flavors.
5. Spoon the Tex Mex meat mixture evenly into each avocado shell.
6. Place stuffed avocado boats on a baking sheet and bake for 10 12 minutes or until heated through.
7. Remove from oven and garnish with remaining cilantro leaves. Serve immediately.

Chef’s Insight

For an added touch, drizzle the stuffed avocado boats with a spoonful of sour cream or yogurt before serving.

Notes

For optimal flavor, use freshly made salsa verde and ripe avocados.