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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!! 🙂 

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.
  • 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!!
  • To make TACOS:
  • Using a tablespoon, gently put 3 tablespoons of salsa onto each of the taco. Done!

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.

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3 comments

  1. I just made this and I think it’s awesome! I didn’t change the recipe excpt to only add 1/2 red onion I’m not a big fan but I wanted to try it and the rest of the items were so flavorful, it was great. I didn’t know what kind of chillies to add, so I used 2 serrano peppers. I may add another if I think it needs it after it has time to sit and let the flavors marry. I can’t wait to try more of your vegan recipes.

    1. Amazing! 🙂 Thank you very much! Happy to see your valuable feedback. Yes, you can use any chilli according to your spice level. Yes please, do try and let me know your feedback just like this! Shall wait then! 🙂

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