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 22g 34%
  • Carbs 17g 6%
  • Saturated 3g 16%
  • Fiber 11g 42%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 15g
  • Polyunsaturated 3g
  • Protein 9g 18%
  • Cholesterol 46mg 15%
  • Sodium 1,235mg 51%
  • Calcium 44mg 4%
  • Magnesium 56mg 14%
  • Potassium 847mg 24%
  • Iron 1mg 6%
  • Zinc 1mg 9%
  • Phosphorus 144mg 21%
  • Vitamin A 12µg 1%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 128µg 32%
  • Vitamin E 3mg 16%
  • Vitamin K 32µg 40%
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