Description
A delicious blend of octopus, chorizo, and creamy avocado, seasoned with smoked paprika, perfect for dipping with tortilla chips.
Ingredients
Scale
- 2 medium ripe avocados
- 1 cup cooked octopus, chopped
- 4 ounces chorizo sausage, casing removed and crumbled
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- In a skillet over medium heat, add the crumbled chorizo and cook until browned and crispy, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- In a mixing bowl, scoop out the flesh of the avocados and mash with a fork until smooth but still slightly chunky.
- Stir in the cooked chorizo, olive oil, lime juice, smoked paprika, salt, and pepper until well combined.
- Taste and adjust seasoning if necessary. If you prefer a spicier kick, add more smoked paprika or a pinch of cayenne pepper.
- Transfer the smashed avocado mixture to a serving bowl and garnish with fresh cilantro.
- Serve immediately with tortilla chips for dipping.
Notes
- For a vegetarian option, substitute the chorizo with sautéed mushrooms or black beans.
- Add diced tomatoes or jalapeños for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: varies
- Fat: 28g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: varies
- Protein: 10g
- Cholesterol: varies