Best Tropical Avocado Salsa Recipes

Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Yield Makes about 3 cups

Number Of Ingredients 6

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste

Steps:

Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Yield Makes 12 tacos, serving 4 to 6

Number Of Ingredients 8

6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa

Steps:

Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
Toss arugula with dressing and salt and pepper to taste.
Fill taco shells with arugula, fish mixture, and salsa.

SPAGHETTI SQUASH MEXICANA WITH TROPICAL AVOCADO SALSA FRESCA image

Yield 4-6

Number Of Ingredients 21

1 spaghetti squash (3 lb range)
Tropical salsa fresca:
1 cup chopped tomato (1/2 inch chunks)
1 cup chopped pineapple, mango, or papaya (1/2 inch chunks)
1 avocado, peeled, pitted, and cut into 1/2 inch chunks
1/4 cup lightly packed chopped fresh cilantro
Juice of 1 lime
Bean Mixture:
1 tablespoon vegetable oil
1 medium size yellow onion, cut into small dice
2 jalepenos, seeded and chopped small
3 cloves of garlic, minced
2 teaspoon coriander seeds, crushed
1 1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup red cooking wine
1 cup fresh or frozen corn
1-15 oz. can black beans, drained and rinsed
2 tsp hot sauce to taste

Steps:

First, Bake the squash.Preheat oven to 375. Cut squash in half. Scoop out seeds. Place face down on baking sheet with 1 inch of water. Bake for 45 minutes. Flip it over to face up and cook until it is easily to pierce with fork. If it is done you can turn off the oven but leave it in to keep it warm. Prepare salsa by mixing all the ingredients in small bowl. Cover and refrigerate until ready to serve. Prepare bean mixture by heating a large, heavy bottom skillet over medium-high heat and saute onions and jalepenos in oil for about 5 minutes. Add garlic and coriander seeds and saute for 2 more minutes. Add remaining spices, salt, wine and raise the heat to a boil for 2 minutes, stirring often. Lower heat and add the corn, black beans and hot sauce. Cook for 5 to 7 minutes, until the corn is heated through and the wine has reduced. If the squash is not done by this point, cover the bean mixture. The bean mixture should be hot when served. When the squash is ready and cool enough to handle, shred and scoop out the flesh with a spoon, add to the bean mixture and toss with tongs to separate the strings and mix. Divide among individual plates and top with salsa fresca. Serve immediately.

Tropical Avocado Salsa image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 3 cups (about 8 servings)

Number Of Ingredients 11

1 tablespoon chopped peeled fresh ginger
1 jalapeno, seeded if desired, chopped
1/2 clove garlic, chopped
Kosher salt
1 cup finely chopped fresh pineapple, plus more for garnish
1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish
1/4 cup finely chopped red onion
1/2 cup grape tomatoes, quartered
2 ripe avocados, peeled, seeded and chopped
2 tablespoons fresh lime juice
Sweet potato, blue corn and plantain chips, for dipping

Steps:

Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
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