Ingredients
- 2 boneless/skinless chicken breast or 15-18 large shrimp
- salt and pepper
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon of chili powder or more to taste
- juice of half a lemon
- Cream sauce
- 1 1/2 Tablespoon of light mayo
- 1 1/2 Tablespoon light greek yogurt
- juice of half a lemon
- juice of half a lime
- 1/4 cup of diced peppers (red, yellow, and orange)
- half of a small red onion chopped
- salt and pepper
- chili powder
- Cilantro vinegarette
- 1 handful bunch of cilantro
- 2 Tablespoons of red wine vinegar
- 3 Tablespoons of olive oil
- juice of 1 lime
- salt and pepper
combine salt and pepper, cumin, paprika, chili powder and juice of lemon. Let marinate while you make the other stuff.
stir together all ingredients for the cream sauce adding more chili powder if you like a kick.
in a small food processor combine cilantro, vinegar, olive oil, lime juice and salt and pepper until emulsified. set aside.
Grill chicken or shrimp until done. Remove from heat and allow to cool a bit.
Prepare your avocado by cutting in half, taking the pit out. then removing the entire flesh from the skin. you can also remove a little bit from the avocado where the pit was to make more of a boat for the salad mixture to fit into.
combine cooled chicken or chrimp with cream sauce.
Load your avocado boat with the salad mixture and drizzle with cilantro vinegarette.
YUMM!
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