Recipe Image

Hasselback Tex-Mex Avocados

  • 20 m
  • 20 m
Carolyn Casner
“Transform an avocado into a showstopping dish that tastes even better than it looks. Just cut slits in an avocado half using the hasselback technique, then add tomato, cheese and a flavorful dressing for a healthy Mexican-inspired side.”


    • 2 firm ripe avocados, halved, pitted and peeled
    • 1 medium plum tomato, halved lengthwise, seeded and thinly sliced
    • 1 tablespoon avocado oil or olive oil
    • 1 tablespoon lime juice
    • ½ teaspoon chili powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 2 tablespoons crumbled queso blanco
    • 2 tablespoons chopped fresh cilantro


  • 1 Place avocado halves cut-side down on a cutting board. Make crosswise cuts every ¼ inch along each half, slicing almost to the bottom but not all the way through. Carefully transfer the avocados to a serving platter. Fill each cut with a slice of tomato, skin-side up.
  • 2 Combine oil, lime juice, chili powder, salt and pepper in a small bowl. Drizzle over the avocados. Top with cheese and cilantro.
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