Best 3 Mexican Avocado Salsa Recipes

Indulge in the vibrant flavors of Mexico with this tantalizing Avocado Salsa recipe that promises to elevate your culinary creations to new heights. This delectable salsa is incredibly versatile, acting as the perfect accompaniment to a variety of dishes, from tacos and burritos to nachos and grilled meats. Dive into the diverse world of Mexican cuisine and uncover additional culinary gems, including a zesty Pico de Gallo recipe, a refreshing Tomatillo Salsa Verde, and a flavorful Guacamole recipe that will transport your taste buds to the heart of Mexico.

Let's cook with our recipes!

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Mexican Seafood Sauté with Avocado-Mango Salsa image

Provided by Jill Silverman Hough

Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
Seafood:
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Lime slices

Steps:

For salsa:
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
For seafood:
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
What to drink:
Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)

Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories easy, condiments

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup cubed fresh red ripe tomatoes
6 tablespoons chopped onions, preferably red
1/3 cup chopped fresh coriander
2 tablespoons finely chopped seeded jalapeno peppers
1 1/2 cups cubed avocado
1 tablespoon freshly squeezed lime juice

Steps:

Combine all the ingredients in a mixing bowl and blend well.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams

MEXICAN AVOCADO SALSA

Mexican Avocado Salsa image

Provided by Aarón Sánchez

Categories appetizer

Time 15m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 ripe hass avocados
3 tomatillos, husked, rinsed and diced (about 1 cup)
1/4 cup chopped sweet onion
3 tablespoons chopped fresh cilantro
1 jalapeno pepper, finely chopped
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper

Steps:

Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

Tips:

Select ripe avocados: Use ripe avocados for a creamy and flavorful salsa. Look for avocados that are slightly soft when pressed gently.
Use fresh ingredients: Fresh ingredients make all the difference in this salsa. Use ripe tomatoes, onions, cilantro, and lime for the best flavor.
Adjust the spice level: This salsa can be made mild, medium, or spicy, depending on your preference. Add more or less jalapeño pepper to adjust the heat.
Make it ahead of time: This salsa can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for parties or potlucks.
Serve with your favorite Mexican dishes: This salsa is perfect for serving with tacos, burritos, enchiladas, or any other Mexican dish.

Conclusion:

This Mexican avocado salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or spicy, this salsa is sure to please. So next time you're looking for a quick and easy way to add some flavor to your Mexican meal, give this avocado salsa a try. You won't be disappointed!