We’ve combined delicious Anjou pears with Acociles and guacamole putting a spin on this traditional Pre-Columbia Mexican dish.
Acociles are a small crayfish native to Mexico.
- Guacamole
- 2 ripe avocados
- 1 cilantro sprig, chopped
- ½ onion, chopped
- 2 limes (juice only)
- Acociles
- 17 ½ ounces (500g) acociles (small crayfish native to Mexico)
- 3 Tbsp butter
- ¼ cup chopped parsley
- 1 cup chopped onion
- 2 garlic cloves, finely chopped
- 2 Anjou Pears, diced
- 2 tsp ground chile de arbol
- Salt and pepper
- Tostada Shells
For Guacamole
Mix all ingredients with a fork in a bowl; add salt and pepper; set aside.
For Acociles
Sauté pear, parsley, onion, garlic, and chile; add acociles and season with salt and pepper.
Spread some guacamole on the tostadas and serve acociles on top.
- Serving Size: 1 Tostada (307g)
- Calories: 360
- Carbohydrate: 30g
- Dietary Fiber: 9g
- Protein: 18g
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