Mexican Plum-Tomato Cups

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  • 15 min prep time
  • 15 min total time
  • 11 ingredients
  • 20 servings

Ingredients

Tomato Cups

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

Topping

1/2
cup sour cream
2
teaspoons whipping cream or milk
1/2
teaspoon grated lime peel
1/2
teaspoon salt

Directions

  1. 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.
  2. 2 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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