Avocado And Sweet Chili Sauce Tortillas Recipes

AVOCADO AND SWEET CHILI SAUCE TORTILLAS

Avocado and Sweet Chili Sauce Tortillas image

I felt like something tasty for lunch that wouldn't take long to make, and came up with this. It had good flavour and could be even better with some texture added, so I will try adding fried red onion next time and maybe tuna. I used half an avocado on one small tortilla, but it would have spread to three of four. Give it a try if you're feeling peckish and want something fast. I didn't bother grating the cheese, just ripped it into a few shreds and let the heat melt it. It couldn't have been easier to make and would have taken less than ten minutes from start to finish. I like my tortillas crisp. If you like yours soft, turn the heat down. Cooking time will be three or four minutes longer. Update: I made this again, adding red onion. It improved the texture and flavour, so I am editing this recipe to include onion and adjusting the cooking time slightly.

Provided by Soobeeoz

Categories Lunch/Snacks

Time 12m

Yield 2 tortillas, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 avocado, roughly mashed
1 very small red onion, chopped
1 slice sharp cheddar cheese, ripped up
3 generous dollops sweet chili sauce (I used Trident)
2 small wheat flour tortillas
canola oil cooking spray
salt and pepper, to taste

Steps:

Put skillet on stove top that has been heated to medium/high.
Spray skillet with cooking oil, add onion and stir fry for two or three minutes.
Meanwhile, mash the avocado, add sweet chilli sauce and salt and pepper and mix together. Add and stir through onion.
Put tortilla in skillet and spoon avocado mixture onto one side.
Top with cheese and fold tortilla in half using an egg flip. (I used a fork).
Flatten out a bit, and turn carefully after a couple of minutes. If it's not done to your liking you can always flip it back later for another minute or so.
Enjoy!

Nutrition Facts : Calories 478.4, Fat 38.9, SaturatedFat 10.2, Cholesterol 29.4, Sodium 192.3, Carbohydrate 27.8, Fiber 15.3, Sugar 6.1, Protein 12.2

CRAB-FILLED TORTILLAS WITH AVOCADO SAUCE

Crab-Filled Tortillas With Avocado Sauce image

Provided by Molly O'Neill

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield Four servings

Number Of Ingredients 14

Ingredients

2 medium zucchini, trimmed and shredded
2 cups lump crab meat, picked over for shells
2 jalapenos, seeded and minced
1 small red onion, peeled and diced
2 tablespoons plus 4 teaspoons chopped cilantro
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Freshly ground pepper to taste
1 ripe avocado, peeled and pitted
6 tablespoons plain nonfat yogurt
8 corn tortillas
3 cups mixed salad greens, torn
1 ripe tomato, diced

Steps:

In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1 1/2 teaspoons salt and pepper. Set aside. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
Steam the tortillas until softened. Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it. Divide the greens among 4 plates and place 2 of the tortillas on each plate. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 886 milligrams, Sugar 7 grams, TransFat 0 grams

HOT CHILI SAUCE WITH AVOCADO

Hot Chili Sauce With Avocado image

Provided by Craig Claiborne

Categories easy, condiments

Time 5m

Yield About one and one-quarter cups

Number Of Ingredients 9

Ingredients

1/4 cup finely chopped fresh or bottled jalapeno pepper
1/4 cup seeded, finely diced tomatoes
1/4 cup finely diced red onions
1/4 cup avocado, cut into 1/2-inch dice
2 tablespoons finely chopped fresh coriander
1 tablespoon freshly squeezed lime juice
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon olive oil

Steps:

Combine all of the ingredients in a mixing bowl and serve at room temperature.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 173 milligrams, Sugar 2 grams

VEGETARIAN TORTILLA SOUP WITH AVOCADO

Vegetarian Tortilla Soup with Avocado image

One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Provided by april

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

Ingredients

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange tortilla strips on a baking sheet and lightly with cooking spray.
Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS

Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Categories Appetizer Fourth of July Super Bowl Vegetarian Quick & Easy Low Cal Oscars Cinco de Mayo Avocado Low Cholesterol Tomatillo Party Cilantro Chile Pepper Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

Ingredients

2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Serve salsa with tortilla chips.
Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

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