Avocado Salsa Fiesta Recipes

AVOCADO SALSA

Avocado Salsa image

Bright and zesty avocado salsa! Loaded with flavor and color. Perfect as a dip or topping over a main dish.

Provided by Jaclyn

Time 15m

Number Of Ingredients 10

Ingredients

6 medium roma tomatoes ((20 oz), seeded and diced)
1 cup chopped red onion, (chopped)
1 large or 2 small jalapeños, (seeded and chopped (1/4 cup. Leave seeds if you like heat))
3 medium avocados, (semi-firm but ripe, peeled, cored and diced)
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 clove garlic, (finely minced)
1/2 tsp salt ((more or less to taste as desired))
1/4 tsp freshly ground black pepper
1/2 cup loosely packed cilantro leaves (, chopped)

Steps:

Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Nutrition Facts : Calories 238 kcal, Carbohydrate 12 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, Sodium 205 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

FIESTA CORN & AVOCADO SALAD

Fiesta Corn & Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Steps:

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

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

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