Guacamole Yucatán

Ingredients

  • 1 1/2  avocados, skinned and pitted
  • 1 Ounce  pico de gallo
  • 2 Teaspoons  fresh lime juice
  • 1/4  small red onion, sliced
  • 1 Teaspoon  habanero paste
  • 1 Teaspoon  sea salt
  • 2 Ounces  medium-sized shrimp, peeled and deveined
  • 1/4  small orange, sliced

Nothing could be easier (or spicier) than this delicious Yucatán-style guacamole from acclaimed chef Richard Sandoval of the La Sandia Restaurants, with locations in Denver, Los Angeles, and Washington, D.C.

Click here to see Healthy Recipes for Cinco de Mayo.

Directions

Combine the first 6 ingredients in a Molcajete glass and muddle the ingredients together. Fill a large bowl with the shrimp and orange slices. Add the muddled ingredients to the bowl and serve immediately.

Nutrition

Calories per serving:

280 calories

Dietary restrictions:

High Fiber, Low Carb Sugar Conscious

Daily value:

14%

Servings:

2
  • Fat 45g 69%
  • Carbs 34g 11%
  • Saturated 6g 32%
  • Fiber 21g 84%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 30g
  • Polyunsaturated 6g
  • Protein 18g 36%
  • Cholesterol 91mg 30%
  • Sodium 2,469mg 103%
  • Calcium 89mg 9%
  • Magnesium 112mg 28%
  • Potassium 1,693mg 48%
  • Iron 2mg 11%
  • Zinc 3mg 18%
  • Phosphorus 288mg 41%
  • Vitamin A 24µg 3%
  • Vitamin C 48mg 81%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 256µg 64%
  • Vitamin E 6mg 32%
  • Vitamin K 63µg 79%
Have a question about nutritional data? Let us know.
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