Chayotes Stuffed with Salpicón

Sophia Rivera
A low-carb and easy-to-prep meal is on its way! Prepare these appetizing chayotes stuffed with salpicón, in no time with white vinegar, olive oil, lettuce, chayotes, tomatillos, skirt steak, and red onion. A healthy life calls for a yummy and nutritious recipe!

This chayotes stuffed with salpicón recipe contains 296.2 calories, making it perfect for a keto meal plan.
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Ingredients
4
Portions
  • some water
  • 1 pinch salt
  • 2 chayotes, cut into halves
  • 1 1/2 cups skirt steak, cooked, shredded
  • 1/4 cups red onion, finely chopped
  • 2 tomatillos, cut into small-sized cubes
  • 2 pickled serrano peppers, cut into round slices
  • 1 cup lettuce, shredded
  • 1 tablespoon oregano, dried
  • 1/4 cups lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • pinches salt
  • some pepper
  • 1/2 avocados, sliced
Preparation
30 mins
15 mins
Easy
  • In a pot with salted boiling water, cook chayotes until soft for about 15 minutes. Remove, drain, and set aside.
  • On a chopping board, hollow out chayote with a spoon. Finely chop chayote flesh.
  • For the salpicón: In a bowl, mix shredded skirt steak, red onion, tomatillos, serrano chile, lettuce, cilantro, dried oregano, lime juice, olive oil, vinegar, finely chopped chayote flesh, salt, and pepper.
  • Stuff chayotes with salpicón. Serve chayotes stuffed with salpicón and garnish with avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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