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Stuffed Avocados with Cilantro (or Parsley) Cream Sauce


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Rate this recipe 4.4/5 (16 Votes)


  • 1 lb shredded chicken
  • 4 medium avocados
  • 1 can coconut milk (14 oz)
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon chili powder
  • 2 teaspoon Salt
  • 1 teaspoon black Pepper
  • 1/2 cup chopped cilantro (or parsley)
  • 4 small limes, Juiced


Adapted from


Step 1

1. Heat oven to 400 and line a baking sheet with foil.

2. In a large bowl mix the cumin, chili powder, 1 teaspoon of salt, and the black pepper with the shredded chicken.

3. Halve and de-seed the avocados. Lay them out on the foil lined baking sheet.

4. Stuff each avocado half with the shredded chicken then, bake for about 5 minutes.

5. Meanwhile, prepare the cream sauce...stir the can of coconut milk with the lime juice and cilantro.

6. Serve avocados with sauce drizzled over top.


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