Avocado Salsa Fiesta Recipes
CALAVO AVOCADO FIESTA SALSA
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
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
FIESTA SHRIMP AND AVOCADO SALSA
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
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
FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA
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
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
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