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Avocado – Mango Salsa & Tacos ( No Oil)

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   MakeTime:5 mins   Cuisine:Mexican

Avocado – Mango Salsa & Tacos!! A major relief for me to make such easy peasy meals…!! This is my go-to weekday dinner recipes. Good thing is its oil-free and no cooking involved at all.  

Have a look at these colourful, luring, pictures below and am sure with all the positives it has, you would be in a hurry to try it!! 🙂 

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Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

VEGETABLES

  • Avocado – 1
  • Fresh Mango (chopped) – ½ cup 
  • Pomegranate Seeds – ½ cup 
  • Green Peas (boiled) – ½ cup 
  • Sweet Corn (boiled) – ½ cup 
  • Tomato (chopped) – ½ cup 
  • Onions (finely chopped) – ½ cup 
  • Spring Onion Greens (chopped) – 2 tablespoons
  • Fresh Coriander Leaves – handful (chopped)

FOR SEASONING

  • Green Chillies – 3  (chopped)
  • Ginger (finely chopped) – 1 teaspoon
  • Lemon Juice – 2 tablespoons
  • Salt – as per taste
  • Cumin Powder / Jeera Powder – ½ teaspoon
  • Black Pepper Powder – ½ teaspoon

TACOS

  • Roti / Tortilla / Tacos – 12

Special Ingredients:

  • Cumin Powder / Jeera Powder
  • Green Chillies
  • Fresh Coriander Leaves
  • Lemon Juice

Procedure:

  • Take the avocado, cut it in the middle & remove the seed out.
  • Gently scoop out the avocado flesh into a wide mixing bowl.
  • Either mash it or make into tiny pieces.47435127152_5799782f63_o
  • Into the same bowl, add all the chopped vegetables, mentioned under VEGETABLES section in ingredients. Give a gentle mix.
  • To the same bowl, add all the ingredients under SEASONING section.
  • Mix up everything gently and serve! Done!!47855148042_0771f57c30_o
  • To make TACOS:
  • Using a tablespoon, gently put 3 tablespoons of salsa onto each of the taco. Done!47855146952_897ffb5588_o

Tips:

  • I have not mashed the avocados instead I chopped them into fine pieces.
  • If you are using frozen sweetcorn & green peas, microwave them for about 3-4 mins and then use it. 
  • Adjust the salt & spice as per your taste.
  • You can have the salsa just as it is (or) along with corn / any crisps.
  • I have made palm size mini roti with whole wheat flour / aata. You can even use taco shells or tortilla wraps for the same.
  • This salsa can be stored in fridge up to 2-3 days and can be frozen for 5-7 days in an air-tight container. 

Result:

  • These, Avocado – Mango Salsa & Tacos, were sumptuous in taste, yet perfectly fills the tummy.
  • Whenever I make these, my kids happily enjoy eating, they feel these are different from the regular Indian food that I prepare.47117784164_5b02c0ea7b_o

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