Crawfish-Stuffed Avocados

• 1/2 pound cooked crawfish tails
• 1 medium carrot, peeled and shredded
• 1/2 small zucchini, shredded
• 6 tablespoons fresh lime juice
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 large ripe avocados, halved and pitted
• 2 tablespoons chopped cilantro

1. Place the crawfish, carrot and zucchini in a medium bowl.
2. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine.
3. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them.
4. Sprinkle with the cilantro and serve immediately.

crawfish tails, carrot, zucchini, lime juice, tabasco sauce, kosher salt, freshly ground pepper, avocados, cilantro

Taken from cooking.nytimes.com/recipes/5760 (may not work)