Charred Avocado & Crispy Tortilla Bowls with Chili-Lime Crema
Ingredients
- 2ripe avocado
- 2lime
- ½ cupsour cream
- ·jalapeño
- 2 clovesgarlic
- 4corn tortillas
- 3 tablespoonolive oil
- 1 cupcherry tomatoes
- ¼ mediumred onion
- ⅓ cupcotija cheese or feta
- ·cilantro
- ·salt and black pepper (to taste)
Prep
- 01
Mince 2 garlic cloves.
- 02
Mince 1 jalapeño, removing seeds if you prefer less heat.
- 03
Dice 1 cup cherry tomatoes.
- 04
Thinly slice 1/4 medium red onion.
- 05
Roughly chop a small handful of cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Char each corn tortilla for 1 to 2 minutes per side until golden and crispy. Transfer to a plate and cool slightly, then gently press each into a small bowl or ramekin to form a shell. Set aside.
- 02
While tortillas cool, make the crema: add 1/2 cup sour cream, juice of 1 lime, 1 minced jalapeño (seeds removed for less heat, kept for more), 2 minced garlic cloves, and a pinch of salt to a small bowl. Stir until smooth.
- 03
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Halve the avocados lengthwise, remove the pit, and place cut-side down in the pan. Char for 2 to 3 minutes per side until the flesh is golden and slightly caramelized.
- 04
Divide the charred avocado halves among the tortilla bowls. Drizzle generously with chili-lime crema.
- 05
Top with diced cherry tomatoes, thin-sliced red onion, crumbled cheese, and a small handful of fresh cilantro. Squeeze the remaining lime over everything. Season with salt and black pepper to taste and serve immediately.
Spice Tips
For deeper heat, leave the jalapeño seeds in the crema or add a pinch of cayenne pepper. For extra smokiness, finish with a sprinkle of chili powder or smoked paprika after plating. If you prefer mild, halve the jalapeño or omit it entirely and let the lime and cilantro shine instead.
If ripe avocados are hard to find, use firmer ones—they'll hold their shape better on the char. The chili-lime crema can be made up to 1 day ahead and refrigerated.