Guacamole Yucatán Recipe
Daily Value: 14%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
|Folic Acid (B9)||135µg||34%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Recipe DetailsServings: 2
Special Designations: Healthy
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).