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Mexican Plum-Tomato Cups


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Rate this recipe 4.3/5 (7 Votes)


  • 10 medium plum (Roma) tomatoes
  • 1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
  • 1/2 cup finely chopped cucumber
  • 1 medium jalapeño chile, seeded, finely chopped
  • 3 to 4 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 teaspoons whipping cream or milk
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon salt


Servings 1
Cooking time 15mins
Adapted from


Step 1

Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.

In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

*The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.

*Sprinkle the tops of the tomatoes with additional chopped cilantro.

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