Directions:
- Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld.
- Halve and pit the avocado, leaving the skin on.
- Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell.
- Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco - it really makes the dish with a vinegary, spicy effect.
- Serve immediately with thin, warm tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.22 Kcal (809 kJ) | ||
| Calories from fat | 135.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Sodium | 13.21mg | 1% | |
| Potassium | 771.77mg | 16% | |
| Total Carbs | 16.33g | 5% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 8.86g | 35% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 33.6mg | 56% | |
| Iron | 1mg | 6% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.73 Kcal (346 kJ) | ||
| Calories from fat | 58.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 23% | |
|---|---|---|---|
| Sodium | 5.66mg | 1% | |
| Potassium | 330.46mg | 16% | |
| Total Carbs | 6.99g | 5% | |
| Sugars | 2.32g | 22% | |
| Dietary Fiber | 3.79g | 35% | |
| Protein | 1.43g | 7% | |
| Vitamin C | 14.4mg | 56% | |
| Iron | 0.4mg | 6% | |
| Calcium | 12.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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