Grilled Avocados 2 ways
Prep:  10 min per filling
Cook:  20 min for Tacos only
Serves:  8
Average: 4 (3 votes)
Difficulty:
Cuisine:
Saved:
Mexican
78
Recipe by: Australian Avocados
Easy grilled avocados with salsa and Taco mince filling and a Harissa Hummus filling. A double recipe combination with grilled avocado filling idea for parents and kids.
Credit: Whisk Media Group
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Grilled Avocados 2 ways
Ingredients:
Grilled Avocados with Taco Filling
Harissa Hummus
Method:
Grilled Avocados with Taco Filling
  1. Heat oil in a large frying pan over high heat. Add the onion and garlic to the pan and cook for 4-5 minutes or until golden. Add the spices and mix
  2. Add the mince and break it up with the back of a spoon, cooking for 5-6 minutes or until brown. Add the tomato paste, tinned tomatoes, 1⁄2 cup water, salt and pepper. Simmer over medium heat for 12 – 15 minutes or until reduced
  3. Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred
  4. To serve, divide the mince, cheese, lettuce and tomatoes between each avocado half. Serve with sour cream, chilli and coriander
Harissa Hummus
  1. Put one tin of chickpeas, 2 tablespoons oil, lemon juice, tahini, 1⁄4 cup water, salt and pepper in a small food processor, or use a hand-held blender, and process until combined and smooth
  2. Heat remaining oil in a large non-stick frying pan over high heat. Add the remaining chickpeas, harisssa and sumac and cook for 2-3 minutes, or until lightly browned and warm
  3. Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred
  4. To serve, spoon the hummus into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac
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