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Chicharrones-Encrusted Avocado

Total time:

15 min

Prep time:

15 min

Cook time:


Chicharrones-Encrusted Avocado


When I came up with this recipe, I was thinking about things that are encrusted, such as Scotch eggs, potato crusted fish, etc. while eating avocado. The chicharrones seemed like a good idea because of the contrast of crunch and salt.


Serves: 2

1 bag chicharrones, (about 6 oz.), crushed into very small pieces
1 tsp. chili powder
1/4 tsp. freshly ground black pepper
1/4 tsp. salt, or more to taste
1 ripe, Fresh California Avocado, seeded, peeled and halved
1 lime, cut in half

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Mix dry ingredients together. The chicharrones should be finely crushed, but not powder. They should be like very small bread crumbs.
  2. Coat the avocado with the mixture, gently pressing it into the avocado. Completely coat and serve immediately with the fresh lime squeezed over just before eating.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Recipe developed by Liz Prueitt for a California Avocado/Food 52 Promotion.


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