Mexican Avocado Cups

non-veg non-veg Gluten Free | Sugar Free | Low GI  | Low Carbs 

avacardo Mexican Cups

Avocado 1 (Cut Into Half) <15 Very Low
Tilapia ½ Cup (15 Gms) 0 Negligible
Tomatoes 2 In Number (Sliced) <15 Negligible
Yellow Peppers ½ Cup (Sliced) <15 Negligible
Garlic 1-2 Pods (Finely Chopped) 0 Negligible
Green Chillies 1 Small (Finely Chopped) 0 Negligible
Coriander 2 Tbsp (Chopped) <15 Negligible

Add salt, pepper, herbs, lemon juice and turmeric as per taste.
Note: All ingredients used should be organic, free from pesticides and Non-GMO.




– Take a non-stick skillet and dry roast the garlic, green chilly, onions and tomatoes with a pinch of salt for 7-8 minutes –blend them in a food processor until smooth.

– Take the Tilapias, wash it, rub lemon juice, sprinkle basil, salt, turmeric and grill till light golden.

– Till then, cut the avocado into half, scoop out from the pitted area to widen the “bowl” area.

– Place the scooped avocado into a medium-sized mixing bowl.  Mash it with a fork.

– Add the grilled fish, coriander, peppers and the red sauce to the mixing bowl. Stir it all together until everything is well mixed.

– Scoop the above mixture into the avocado bowls. Season with salt and pepper.



Energy (Kcal) Protein (Grams) Carbohydrates (Grams) Fats (Grams)
129 4.6 6 10.2

Nutritional Comments: If you are thinking avocados which are full of fat are fit for diabetics- let me tell you avocadoes are very low in sugars and carbohydrates, have a generous amount of mono-unsaturated fatty acids, Vitamin C and potassium (as high as 350 mg/serving) which play a major role in improving heart health, maintaining a healthy cholesterol profile, reducing oxidative stress and optimizing pancreatic secretions. All this naturally get your sugars in control. In addition, the tilapia used in this recipe is a very easy fish to cook and a delight to eat- high protein and calcium content with omega 3 fatty acids making it ideal for a snack once a week.

Be the first to post a comment.

Add a comment