Avocados – one of the perfect fruits and great low carb mexican dip recipe (IF)

I was invited by “Avacados from Mexico” to make a blog post about them.  Avocados happen to be one of those foods pre-Atkins that I would never have; however since starting Atkins and having my taste buds change, I love them.  For awhile, I would have avocados (guacamole) almost every morning for breakfast.  They are rich source of  good fats and have many health benefits to eating them.  Needless to say, I was happy to make a new low carb recipe featuring avocados.

One-fifth (1 ounce) of a Hass avocado has 50 calories, 3 grams of monounsaturated fat, 0 cholesterol and sodium, and 1 gram of dietary fiber. Who knew a fruit that is so smooth and creamy provides dietary fiber that’s so important to a healthy digestive tract. They provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.

Mexican Tuna Avocado Dip

Atkins Diet Recipes: Low Carb Mexican Tuna Avocado Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Great, easy Mexican dip featuring avocado and spicy flavors.

Ingredients

  • 1 tbsp butter
  • 2 tbsp coconut flour
  • 1 tsp low carb taco seasoning
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1 tsp Parmesan cheese, grated
  • 1 tsp chipotle-flavored hot sauce (Cholula preferred)
  • 2- 5 oz cans tuna
  • 2 avocados
  • 2 oz cheddar cheese, shredded

Instructions

  1. Preheat oven to 375F.
  2. In a large skillet on a medium heat, melt butter. Once melted, stir in coconut flour and taco seasoning. Mix the flour into the butter and stir until mixture becomes a dark tan color.
  3. Add cream, water, and Parmesan cheese to the mixture. Whisk in the liquids, and let the moisture evaporate until it reaches a thick consistency.
  4. Remove the mixture from the heat, and drain the cans of tuna. Add and stir the hot sauce and tuna into the mixture.
  5. Cut the avocados in half, remove the pits, and scrape out interiors into the skillet. (Retain the shells) Using a fork smash the avocado, and stir into the mixture.
  6. Once combined, add the mixture into the emptied avocado shells. Place filled shells in a glass baking dish, and top with the shredded cheddar cheese. Place baking dish in over for 10-15 minutes until the cheese is browned.
  7. Remove from oven and serve with chips (made from nuked cheese).

Notes/Nutrition Info:

Can be eaten as a dip with cheese nachos or as an entree by itself

Nutrition Info per Serving: (one half stuffed avocado) 366 Calories, 26.5g Fat. 8.8g Total Carbs (6g Fiber), 25.7g Protein

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http://www.atkinsdietgeek.com/2012/06/avocados-one-of-the-perfect-fruits-and-great-low-carb-mexican-dip-recipe-if/

There are many other good avocado recipes on the Avocados from Mexico website, including some from fans like myself.  There are many low carb acceptable recipes there, and the others can often easily be converted.

2 comments to Avocados – one of the perfect fruits and great low carb mexican dip recipe (IF)

  • Gary

    Hey Kent, you don’t list the carbs in this avocado recipe?

    • admin

      I didn’t know how to report it — either as a dip which would serve 6 or 8 people or as a meal, which would serve 2 or 4 people. I have edited the recipe to show what it as a meal would be. I hope that helps.

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