Kiwi & avocado pico de gallo in tortilla cups Posted on by rudysriviera A fun alternative to the the traditional pico de gallo Pico de gallo with kiwi in it? Yes, please! Looking for a pico de gallo recipe that’s a little bit sweet and a little bit spicy? This jalapeno-kiwi pico de gallo is for you. While I love a classic pico, which you’ll be seeing on here before too long, I also like to branch out a bit. Top your favorite fish tacos with it or scoop up a big serving on tortilla chips. Ingredients for Kiwi & avocado pico de gallo in tortilla cups Most ingredients can be easily found in any (bigger) supermarket. Make your own fresh green chili sauce Kiwi & avocado pico de gallo in tortilla cups IngredientsMetricUS CustomaryPico de gallo5 kiwis peeled1 avocado diced½ bunch cilantro chopped1 red onion diced1 garlic clove minced2 lemons juiced and zest1 red chili in thing rings1 green chili in thing ringspinch himalayan salt or regular sea saltTortilla cups6 tortilla's wholegrain Serves 4 persons (click to change) Equipment1 Metal cupcake or brownie baking pan Print Recipe Pin Recipe Prep Time: 20 minutes minutesCook Time: 15 minutes minutesTotal Time: 35 minutes minutes Create the tortilla cupsPreheat the oven to 180°C / 356°F. 6 tortilla's Use a metal cupcake or brownie baking pan and cut them into the right size so they will just fit. Gently push them in each opening (see photo). Bake for 5-10 minutes. Let them cool down afterwards.Kiwi & avocado pico de galloCombine in a bowl the kiwi, red oinion, cilantro, lime juice and zest, garlic, red and green chili pepper and a pinch of Himalayan salt. Mix all together and, taste and if needed add more Himalayan salt or lime juice.5 kiwis½ bunch cilantro1 red onion1 garlic clove2 lemons1 red chili1 green chilipinch himalayan saltTo prevent the avocado from being mixed to much and getting soft, add this in the end and mix carefully.1 avocadoAssemble the cups and pico de galloIf you want to eat the cups directly lay the cups on a plate and fill them with the kiwi & avocado pico de gallo.Eat them later. Because of the liquid the tortilla cups get soggy pretty fast, so if they are not eaten directly serve the cups and pico de gallo seperately. Recipe notes You can make the tortilla cups and pico de gallo a day in advance. Store the pico de gallo and cups seperately in an air tight container. You can vary with the ingredients. Black beans (drained and washed) also work very well with the kiwi & avocado pico de gallo. If you don't want to make the cups you can also serve them with your own quick homemade tortilla chips (fried or baked). NutritionSodium: 391mg (17%)Calcium: 136mg (14%)Vitamin C: 139mg (168%)Vitamin A: 359IU (7%)Sugar: 16g (18%)Fiber: 11g (46%)Potassium: 684mg (20%)Calories: 320kcal (16%)Monounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 2g (13%)Fat: 12g (18%)Protein: 7g (14%)Carbohydrates: 52g (17%)Iron: 3mg (17%) Tried this recipe?Mention @rudysriviera or tag #rudysriviera!
Robert at This is a big hit with birthday parties!!! I serve it in cups and a in a bowl with nachos. Reply
