Thanks, Mike! By the way, it was delicious! I found this recipe
and modified it slightly. I added diced avocado and since I didn't have any serrano peppers, I used sriracha (rooster sauce) to give it a kick. I omitted the clamato (gross) entirely. It's low-carb friendly if eaten by the spoonful or on romaine leaves. I had it on toasted corn tortilla wedges (still fairly lo-cal at 50 cal per 6" tortilla).