Mexican Stuffed Avocados- a copycat recipe with Studio 5

What a fun assignment. Twist my arm to go and taste test a new recipe from Costa Vida, and then level it up and make a re-write! I’m in foodie heaven.

Brian and I loved the idea, but wanted to make the flavors bigger and over-the-top bursting out of the avocado so to speak. These are my two recipes to stuff your avocados, for your next lunch, brunch, or dinner. We’ve made them a bunch already.

You can see the segment here.

Mexican Stuffed Avocado

1 lb. ground beef

1 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1-14 oz.  can crushed tomatoes

Brown the ground beef in a medium skillet or medium heat, breaking up the meat as it cooks and browns. Once the meat is mostly browned, add the seasonings. Continue to brown the meat. Add the crushed tomatoes and bring to a simmer. Remove from the heat and set aside.

Chili Lime Shrimp Stuffed Avocado

1 lb. large raw shrimp, shell off

1/3 cup minced red onion

1 tsp. kosher salt

½ tsp. garlic powder

1 tsp. chili powder

½ tsp. smoked paprika

3 limes

2 tbsp. olive oil

In a bowl, combine the raw shrimp, minced onion, salt, garlic, chili powder, smoked paprika. Stir to coat all the shrimp, and let marinate for 10-20 minutes before cooking.

Once the shrimp is seasoned well, sauté in a medium high skillet for 2-3 minutes until pink and cooked through on both sides. This doesn’t take very long. Remove the cooked shrimp from the heat at drizzle the juice of 2 fresh limes over the warm shrimp. Set aside.

Spicy Tomato Sauce

28 oz. crushed tomatoes

1 tbsp. smoked paprika

1 tsp. kosher salt

2 bay leaves

1 tsp. hot sauce or more if desired

Simmer the ingredients in a medium sauce pan for 10-12 minutes. Remove from the heat and set aside.

Cilantro Arugula Salad

5 oz. arugula

2 limes, juiced

2 tbsp. olive oil

1 tomato, diced

½ bunch cilantro, chopped

Pinch of kosher salt

In a large bowl, combine the arugula, olive oil, diced tomato, cilantro, and salt. Drizzle the salad with the lime juice, and toss to coat and mix together the flavors. Set aside.

Assemble the stuffed avocados:

4 ripe avocados

1 recipe meat or shrimp mixture

1 recipe Spicy Tomato Sauce

1 recipe Cilantro Arugula Salad

Mexican shredded cheese

Sliced black olives

Pickled jalapenos

Pico de Gallo

Sour Cream

Cut the avocado in half, lengthwise. Remove the pit. Gently scoop out the entire halves of the avocados. Set the avocado on your oven proof dish. Scoop 1/3 of the meat or shrimp mixture into the avocados. Then top with some spicy tomato sauce, and cheese. Place in the oven and broil for 1 minute or so until cheese is melted. Serve with a hearty serving of the Cilantro Arugula Salad. Garnish with black olives, pickled japalenos, sour cream or fresh Pico de Gallo on the side. Makes 4-5 servings.

Happy Dinner time! xo

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