This Avocado Salsa is just what your taco night needs. Made with easy to find ingredients and bright fresh flavors, this is perfect on your tacos or just to eat with chips.
Avocado: Creamy and full of healthy fats, they are the base of this salsa recipe. See my tips below for picking out the perfect avocados. Roma tomato: Adds a bright pop of color and flavor without being too juicy. Pineapple: Canned pineapple is easy to keep on hand and is already cut. It adds the perfect amount of sweetness that balances the other ingredients. Red onion: Expands the flavor profile with the sweeter onion tang that red onions have. Jalapeño: Adding flavor without much heat, see my tips below for dicing your jalapeño and removing the ribs and seeds. Cilantro: Fresh cilantro adds a deep flavor. Look for a bunch of cilantro with bright green perky leaves. Use your leftover cilantro on top of your favorite tacos. Lime juice: Fresh limes are best for lime juice, but bottled lime juice will do in a pinch. I like to add a little extra over the top of my salsa before serving, but you can taste it and adjust to your liking. Salt and pepper: Taste your avocado salsa and add more salt and pepper as needed.
Dice your vegetables. Combine the ingredients. Mix them all together in a bowl. Taste and season. Add more salt, pepper, and lime juice as needed after you taste it.
Dark green in color: Ripe avocados are usually dark green in color. If their skin is bright green, they are not ripe enough yet. If they are brown, they are likely overripe. Gently squeeze it: You want the avocado to have a slight give to it when you gently squeeze it, but not be too mushy. If it is hard it’s not ripe yet. Look under the stem: Pull back the stem to see what color the avocado is underneath. If it’s green, it is ripe and ready. If it is brown, it is probably too ripe.
Cut off each side of the pepper (four sides total, think of it like a rectangle), separating the seeds and membranes. Throw away the seeds and ribbing. The seedy middle should still be attached to the top of the pepper. Cut each jalapeño section into a thin strip and then dice into small pieces. If you are nervous about burning your fingers or something you touch afterward, wear gloves and thoroughly wash your hands.
To see this process in action, check out the video in my Pico de Gallo recipe.
Chicken Tacos: I love my chicken taco recipe so much and this salsa would be amazing on it. Burrito Bowls: This would be delicious as an addition to my burrito bowls. Taco Salad: This salsa is great on top of my taco salad recipe too!
If you find yourself with some leftover avocado salsa, you can keep it fresh for up to two days using this simple method:
Chicken Tacos: I love my chicken taco recipe so much and this salsa would be amazing on it. Burrito Bowls: This would be delicious as an addition to my burrito bowls. Taco Salad: This salsa is great on top of my taco salad recipe too!
