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Inside Out Stuffed Avocados

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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4 semi-ripe avocados, halved

Olive oil 

Kosher salt and freshly ground black pepper 

1 pint grape tomatoes, quartered 

2 cloves garlic, minced 

1 jalapeno, finely diced 

1/2 small red onion, finely diced (about 1/4 cup) 

1/4 cup chopped fresh cilantro

1 tablespoon distilled white vinegar 

1/4 cup sour cream 

1 teaspoon agave nectar

Juice of 1 lime 

Hot sauce, to taste 

1 cup tortilla chips, crushed 


  1. Preheat a grill to medium heat.
  2. Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
  3. Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
  4. Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
  5. Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.