Fed & Fit

Paleo Stuffed Avocados with Cilantro Cream Sauce

Cinco de Mayo {aka May 5th, Mexican Heritage Day, and Cinco de Drinko} is just around the corner, my friends!

Seeing as how I’m a stone’s throw from not only Mexico but also a full-blown Mexican pedigree, it’s only right that I contribute to the party with a knock-your-socks-off recipe.

Behold! The {full name, so deep breath} Paleo Mexican Shredded Chicken Stuffed Avocado with a Cilantro Lime Coconut Milk Cream Sauce! Phew. Can you see why my friends convinced me to abbreviate the title?

This dish is dEEElicious, the sternest form of paleo-friendly, and really simple to make.

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What’s involved? Shredded seasoned chicken, fresh avocado halves stuffed with said shredded chicken that’s baked to perfection, and finally a dreamy cilantro lime cream sauce made with full-fat coconut milk drizzled over the aforementioned shredded-chicken stuffed avocados. Bam!

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I recommend you enjoy with a salted glass of something tart over ice. Mine may or may not involve tequila. {Ahem… a few good options: Paleo Margarita or the Paleo Paloma}.

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Enjoy!

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For starters, chop up about 4 cloves of garlic.

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Pour about 1 Tbl EVOO into a wide-base pan {that has a fitting lid} over medium/high heat.

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Sautee the garlic until it’s crispy brown, but not burnt – fine line there. If you want to play it safe, just slightly brown the garlic. Once the garlic is cooked, you can either leave it in the pan {if you just LOVE garlic} or remove it and do the rest of your cooking in the now garlic-infused EVOO.

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Wash and dry about 1 lb of chicken tenders. Season one side of the tenders with kosher salt.

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Turn the heat to medium/high in your pan and cook the seasoned side of the tenders first for about 1-2 minutes. While the seasoned side is down, season the other up facing side now with more kosher salt. Flip the tenders once a white rim forms around the pink.

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Cook on this side for additional minute or two.

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Pour in enough chicken broth to cover the tenders.

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Cover with a lid and let it simmer for about 18-20 minutes.

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After that, pull the cooked tenders out of the broth and put them in a bowl. Using two forks {or your kitchen aid mixer – rumor has it that works too} shred the chicken. It works best when the chicken is still hot and moist. Right about now is a good time to preheat your oven to 400 F.

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To your now beautifully shredded chicken, add ½ Tbl cumin.

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½ Tbl light chili powder.

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1 tsp kosher salt.

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1 tsp black pepper.

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Mix it all together!

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Halve and de-seed four avocados.

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Lay them out on a parchment paper or aluminum foil lined baking sheet.

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Stuff each avocado with the chicken then bake for about 5 minutes.

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In the meantime, let’s focus on the dreamy cilantro lime coconut milk cream sauce.

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Use a whole can of full-fat coconut milk {make sure you shake it before you open!}.

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Add the juice of 4 small limes.

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Chop up about ½ cup of fresh cilantro {or more if you really really love cilantro}.

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Stir it all together.

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Pull the avocados out of the oven. Don’t they look good?

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Now we’re going to marry the already too good to be true stuffed avocados with the cream sauce.

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Ta-dah! Drizzle to your heart’s desire.

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Paleo Stuffed Avocados with Cilantro Cream Sauce

Yield: 4 servings

Total Time: 40 minutes

Ingredients:

  • 1 lb Chicken Tenders
  • 4 Medium-Sized Avocados
  • 1 can {~14 fl oz) Full-Fat Coconut Milk
  • ½ Tbl Cumin
  • ½ Tbl Chili Powder {light chili powder if you can find it}
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • ½ cup Chopped Cilantro
  • 4 Small Limes Juiced

Directions:

  1. Sautee 4 cloves of garlic with about 1 Tbl EVOO over medium/high heat in a wide-base pan with a fitting lid.
  2. Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored EVOO}.
  3. Wash, dry, and season the chicken tenders with a pinch of kosher salt.
  4. Sautee each side in the seasoned EVOO over medium/high heat for about 2 minutes.
  5. Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
  6. Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
  7. Preheat your oven to 400 F and line a baking sheet with foil or parchment paper.
  8. Add the cumin, chili powder, 1 tsp of kosher salt, and the black pepper to the shredded chicken. Stir it together.
  9. Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
  10. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
  11. For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
  12. After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.

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28 Responses to “Paleo Stuffed Avocados with Cilantro Cream Sauce”

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    1
    Ashleighposted May 3, 2013 at 5:30 pm

    These look amazing! I think I’m going to try making them for Cinco de Mayo.

    • fedandfit replied: — May 3rd, 2013 @ 8:57 pm

      Thank you! I’d love to know what you think after you give them a try :)

      • Ashleighleigh replied: — May 6th, 2013 @ 2:22 pm

        So good! I think it’s safe to say I am quickly going to become obsessed with your recipes.

        • fedandfit replied: — May 8th, 2013 @ 5:20 pm

          Aw, thanks Ashleigh! I’m so glad you liked it!

  2. #
    2
    Miss Emilyposted May 3, 2013 at 10:03 pm

    I love everything about this recipe… Bravo! I will definitely be trying this as well. Enjoy your salt rimmed tart beverage and happy cinco!

    • fedandfit replied: — May 3rd, 2013 @ 10:08 pm

      Thanks love! Happy Cinco ;)

  3. #
    3
    Remy Sheppardposted May 4, 2013 at 8:04 am

    Going to show this to Wifey and try it tomorrow night, I think. I’m going to be honest, with the way I eat I might want to couple this with something. Any suggestions?

    • fedandfit replied: — May 4th, 2013 @ 11:00 am

      Totally! I need more to a meal than this too. I would serve it up with a generous portion of the Cilantro Lime Cauliflower Rice. Doesn’t taste like cauliflower and is really filling. Hope that helps!

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    4
    challenge125posted May 4, 2013 at 8:05 am

    YUM! Must try this

    • fedandfit replied: — May 4th, 2013 @ 11:00 am

      Thanks! I’d love to know what you think after you give it a try!

  5. #
    5
    jamieep125posted May 4, 2013 at 10:37 am

    Looks so yummy!

    • fedandfit replied: — May 4th, 2013 @ 11:01 am

      Thank you!

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    6
    Rhonda Zayasposted May 5, 2013 at 11:39 pm

    I just made these and am in love! Thank you for the great recipe!

    • fedandfit replied: — May 8th, 2013 @ 5:21 pm

      Thanks, Rhonda! It’s my pleasure. I’m so glad you liked them :)

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    7
    Lizposted May 7, 2013 at 11:39 pm

    I made this last night and am taking them for lunch this week. Needless to say, the recipe has already been circulated around the office and everyone thinks I’m gourmet! It is absolutely delicious and surprisingly filling. It is going to become a staple, like the coconut chicken tenders, for me. Yum!

    • fedandfit replied: — May 8th, 2013 @ 5:20 pm

      That’s so great! Thanks, Liz!!

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    8
    Jessicaposted May 16, 2013 at 2:15 pm

    I want to try this but I hate the taste of cilantro. Is there anything I can sub it with?

    • fedandfit replied: — May 17th, 2013 @ 5:45 am

      Hi Jessica! Does it taste like soap to you? I’ve heard that quite a bit – entire cultures {some think genetic links} have aversions to the taste of cilantro. I think it’s fascinating. If you want the same green texture, you can try adding chopped Italian Flat Leaf Parsley or just leave it out all together. The lime makes it flavorful on its own too. Hope that helps!

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    9
    justinacerraposted December 2, 2013 at 11:37 pm

    A few months… well… half a year after Cinco de Mayo and I ran across this post on Pinterest. Not to say I will wait till next Cinco de Mayo to try them out, these look awesome! Thanks for a great post!

    • fedandfit replied: — December 3rd, 2013 @ 10:24 am

      My pleasure! You just inspired me to throw a Cinco de Diciembre party…margaritas and stuffed avocados for everybody!

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    10
    misieposted January 16, 2014 at 8:15 pm

    These look delightful! Can’t wait to try them out!

    • Cassandra replied: — February 19th, 2014 @ 8:22 pm

      I hope you love them!

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    11
    Danielleposted April 10, 2014 at 1:03 am

    My husband and I made these tonight and they were absolutely delicious! So much flavor and a great way to spice up the work week. Thanks for sharing- your recipes (and photos) are great! :)

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    12
    Roxanne Filipponeposted June 27, 2014 at 2:32 am

    Is the coconut milk sweetened?

    • Cassy replied: — July 10th, 2014 @ 3:24 pm

      No, not sweetened.

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