Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
476
Calories
10g
Protein
27g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Ripe California avocados, peeled and seeded
- 2 Tbsp lemon juice
- 1 clove garlic, crushed (like the Pads will do to the Yanks)
- 1 finely chopped tomato
- ¼ Cup finely chopped onion
- ¼ tsp ground cumin
- 3 to 4 drops hot pepper sauce ('cause this is California)
- 1 bag Padre blue corn tortilla chips (found at a retail location near you)
- =
Directions
1
Using a fork, coarsely mash avocado with lemon juice and garlic
2
Stir in remaining ingredients to blend
3
Garnish as desired and serve with Padre blue corn tortilla chips
Recipe sourced from
fandom