Puerto Rican Steak Stuffed Avocado
These Puerto Rican Steak Stuffed Avocados are inspired by local Portland Puerto Rican restaurant, Boriken, and make the most delicious low carb meal.
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Introducing Boriken
Growing up in the small town of Olympia, Washington, there wasn’t a whole lot of diversity.
As a half Puerto Rican, half Moroccan girl, let’s just say the contents of my lunch box wasn’t always a familiar one to my mostly white classmates.
The most “diverse” restaurants in town were the Thai and Mexican ones.
I remember when I was in high school we found out about a Moroccan restaurant that opened up in Seattle and my whole family made the hour drive just to experience a piece of home.
Puerto Rican restaurants were hard to find too.
It was only last year, as a 26 year old, that my mom and I found Boriken, a Puerto Rican restaurant here in Portland, Oregon. And this place did not disappoint. In fact, it’s the closest thing to actually flying to Puerto Rico or pulling up a chair at my mom’s dinner table.
If you’re in the Portland area, you need to try this place. If not, these Puerto Rican Steak Stuffed Avocados are the perfect recipe to try out at home for an easy and delicious sneak peek into what their menu offers.
Customize with fillings
Not crazy about eating steak for dinner? Can’t relate.
That said, we’ve got options for you! At Boriken this dish comes with either steak or chicken and my husband can attest to both being equally delicious.
If chicken and steak aren’t your thing, I’ve also tried this recipe out with shrimp and it’s just as good.
You could also just go veggie heavy and add some mushrooms or eggplant instead of meat. Sauteé everything together and serve in your halved avocados! Vegan deliciousness.
An easy weeknight meal
These Puerto Rican Steak Stuffed Avocados make the best weeknight meal. They come together in under 30 minutes and only require some light chopping to prep.
Using my Puerto Rican Sofrito adds even more flavor and veggies to the dish. If your family likes avocados, this is an automatic crowd pleaser.
It’s almost like eating steak fajitas but without the tortillas and a more generous portion of avocado. And with such simple ingredients, this dish is approachable and friendly for the following diets/allergies:
- gluten free
- dairy free
- paleo
- whole 30
- sugar free
- top 8 allergen free
Happy cooking!
Salima
Print
Puerto Rican Steak Stuffed Avocado
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Dinner, Steak
- Method: Stove Top
- Cuisine: Puerto Rican, Caribbean
Ingredients
- 1 tbsp achiote oil (see note), can be subbed for olive oil
- 1 lb top sirloin steak, cup into bite sized pieces (or your favorite cup of steak)
- 1 large yellow onion, cup into thin strips
- 2 bell peppers, red and orange, cut into small strips
- 1 tbsp sofrito (optional)
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1/4 cup cilantro
- 2–3 limes
- 4–6 avocados, cut in half and rubbed with lime juice to prevent browning
Instructions
- In a large saucepan heat your oil over medium high heat. Add steak strips and begin to brown on all sides. After about 5 minutes, add onion, bell peppers, and sofrito. Continue to cook until the veggies begin to soften.
- Add in tomato sauce and season with salt and pepper. Taste to see if it needs any additional seasoning (you may want to add some cayenne and/or paprika if you aren’t using sofrito).
- Serve steak and veggies in halved avocados with a squeeze of lime juice and a pinch of minced cilantro. Enjoy!
