Avocado Salsa Fiesta Recipes

AVOCADO SALSA

Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO SALSA

Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

Steps:

Halve, pit, and peel avocados.
Chop avocados fine and in a bowl stir together with remaining ingredients.
Season to taste with salt and pepper.
Best served at room temperature.
May be made up to 4 hours early, covered with plastic wrap and refrigerated.

CALAVO AVOCADO FIESTA SALSA

Calavo Avocado Fiesta Salsa image

Got this recipe from a bag of Calavo avocados. Tried this recipe for a graduation open house and got rave reviews. The original recipe did not call for garlic, but since my family loves garlic I added it. This can be served as a dip with chips or as an accompaniment to grilled chicken or fish, with Mexican entrees or as a side-dish salad.

Provided by LARavenscroft

Categories Low Protein

Time 2h30m

Yield 8 cups

Number Of Ingredients 11

Ingredients

4 avocados, peeled, seeded, and chopped
4 medium tomatoes, chopped
1 red onion, diced
1 bunch cilantro, chopped, stems discarded
1 tablespoon garlic, minced
4 jalapenos, seeded and minced
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can corn, drained and rinsed
2 limes, juice of
salt, to taste
pepper, to taste

Steps:

Comine all ingredients.
Cover and refrigerate about 2 hours.
Cooking time is refrigerator time.
Eight cup yield is approximate.

Nutrition Facts : Calories 265.8, Fat 15.5, SaturatedFat 2.3, Sodium 17.9, Carbohydrate 30.3, Fiber 12.2, Sugar 4.2, Protein 7.3

AVOCADO SALSA FIESTA

Avocado Salsa Fiesta image

Great addition to a grilled chicken salad or as a dip with chips. Plan ahead, this should chill for 2 hours.

Provided by KelBel

Categories Black Beans

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 avocados, peeled, seeded and chopped
4 vine ripe tomatoes, chopped
1 red onion, diced
1 bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
1 (15 ounce) can black beans, drained and rinsed
8 ounces frozen corn, defrosted
1/2 teaspoon garlic powder
2 limes, juice of
salt and pepper, to taste

Steps:

Combine all ingredients together.
Chill for 2 hours.

Nutrition Facts : Calories 277.7, Fat 15.4, SaturatedFat 2.3, Sodium 13.9, Carbohydrate 32.2, Fiber 13.2, Sugar 3.2, Protein 8.4

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA

Fiesta Chicken Breasts with Tomato-Avocado Salsa image

Tomato-avocado salsa adds a delicious flavor to a hearty chicken dish - great for dinner. Perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 medium tomatoes, seeded and chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1 to 2 tablespoons lime juice
1 1/2 teaspoons finely chopped jalapeño chili
1 clove garlic, finely chopped
1/4 teaspoon salt
4 bone-in chicken breasts (about 2 lb)
1/4 cup lime juice
1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil
4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

Steps:

In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g

FIESTA SHRIMP AND AVOCADO SALSA

Fiesta Shrimp and Avocado Salsa image

Love this!!! Another of my attempts to make a restaurant dish. We have a 21 month old and we make it a point now not to be seen in public! Just use the serrano pepper seeds to adjust the heat to your liking.

Provided by startnover

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 large ripe avocados, diced
3 roma tomatoes, diced
1 lb baby shrimp
4 -5 spring onions, chopped
2 large minced garlic cloves
1/4-1/3 cup chili sauce
1 serrano pepper (only use what you need)
1 lime
1/4 cup chopped cilantro
salt and pepper, to taste

Steps:

Mix all ingredients except for avocados.
Blend well to incorporate flavors.
Finally mix in avocados.
Chill till serving.
We serve with flour tortillas cut into triangles and deep fried till lightly browned.

Nutrition Facts : Calories 293.4, Fat 19, SaturatedFat 3, Cholesterol 148.1, Sodium 248.1, Carbohydrate 15.4, Fiber 9.4, Sugar 2.3, Protein 19.3

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