Forget chips and let crispy yuca cups cradle the beloved guacamole this time. With plenty of lime juice and cheese, these creamy bites are a perfect appetizer and with less mess.
By Vicky Cohen and Ruth Fox
Yuca is also known as Cassava, it’s a super starchy root vegetable, rich in carbohydrates, calcium and vitamin C. When dried and powdered, it’s known as tapioca (which might be more familiar with).
- 1 large yuca
- 2 tbsp extra virgin olive oil
- ½ cup GO Veggie! Dairy Free Mexican Style Shreds or regular Mexican style cheese
- 1 Hass avocado, slightly firm
- 1½ tbsp lime juice
- ¼ tsp salt (or to taste)
- Preheat oven to 375F. Generously coat a 12 cup muffin pan with cooking spray
- Peel the yuca and shred it using a food processor (makes about 2 cups)
- Transfer to a large bowl. Add olive oil and salt and mix well using your hands, so the yuca is well coated with the olive oil. Add shreds and mix well
- Arrange the mixture into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 30 minutes or until they start to brown. Set aside to cool
- In the meantime, prepare the guacamole. Slice the avocado in half. Remove the pit and scoop out the flesh. Mash it with a fork until creamy, add lime juice and salt and mix well
- Fill the yuca cups with guacamole right before serving