Mango Avocado Salsa Tacos Recipe | LynneCurry (2024)

Mangoes: Sweet and juicy, they add a tropical flavor to the salsa.

Avocados: Creamy and rich, they balance the sweetness of the mangoes.

Red onion: Adds a sharp, tangy bite to the salsa.

Jalapeño: Provides a spicy kick to the mix.

Cilantro: Fresh and aromatic, it enhances the overall flavor.

Limes: The juice adds a zesty tang and helps to meld the flavors together.

Salt: Enhances all the other flavors in the salsa.

Corn tortillas: The base for your tacos, providing a slightly sweet and earthy flavor.

• ripe mangoes - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor, making it a good alternative to mango.

• ripe avocados - Substitute with cucumber: Cucumber offers a refreshing crunch and mild flavor, which can mimic the texture of avocado without the creaminess.

• red onion - Substitute with green onions: Green onions have a milder taste and can provide a similar sharpness without overpowering the dish.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a suitable replacement for jalapeños.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar herbaceous note without the distinct taste of cilantro, which some people find soapy.

• limes - Substitute with lemons: Lemons offer a similar acidity and citrus flavor, making them a good alternative to limes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the salsa.

• small corn tortillas - Substitute with small flour tortillas: Flour tortillas offer a different texture but can still serve as a good base for the tacos.

• To store the mango avocado salsa, place it in an airtight container. Ensure the lid is tightly sealed to prevent air from getting in, which can cause the avocados to brown.
• For optimal freshness, store the salsa in the refrigerator. It can last up to 2 days, but it's best enjoyed within the first 24 hours.
• If you want to prepare the salsa ahead of time, consider storing the mangoes and avocados separately. Combine them just before serving to maintain the best texture and flavor.
• To prevent the avocados from browning, you can add an extra squeeze of lime juice before storing. The acidity helps slow down the oxidation process.
• When reheating the corn tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds. This keeps them soft and pliable.
• If you need to freeze the salsa, note that the texture of the avocados may change upon thawing. It's generally not recommended to freeze this salsa due to the high water content of the mangoes and avocados.
• For freezing the tortillas, stack them with a piece of parchment paper between each one. Place the stack in a resealable freezer bag, removing as much air as possible before sealing.
• When ready to use frozen tortillas, let them thaw at room temperature for about 30 minutes. Then, reheat them in a pan over medium heat for the best texture.
• If you have leftover salsa that you don't want to waste, consider using it as a topping for grilled chicken or fish. It can also be mixed into a salad for an extra burst of flavor.

• Preheat your oven to 350°F (175°C). Wrap the corn tortillas in aluminum foil and place them in the oven for about 10 minutes, or until they are warm and pliable.
• For a quick reheat, use a microwave. Place the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 20-30 seconds.
• If you prefer a stovetop method, heat a non-stick pan over medium heat. Warm each corn tortilla for about 30 seconds on each side until they are soft and warm.
• To refresh the mango avocado salsa, avoid reheating it directly. Instead, let it come to room temperature naturally. If you must, microwave the salsa for no more than 10-15 seconds to avoid making the avocado mushy.
• For an added touch, you can lightly grill the corn tortillas over an open flame for a few seconds on each side. This will give them a slightly charred flavor that complements the mango avocado salsa beautifully.

• Mixing bowl: A large bowl to combine the diced mangoes, avocados, red onion, jalapeño, cilantro, lime juice, and salt.

• Knife: Essential for dicing the mangoes, avocados, and finely chopping the red onion and jalapeño.

• Cutting board: A sturdy surface to safely chop and dice all the ingredients.

• Citrus juicer: Useful for extracting juice from the limes efficiently.

• Measuring cups: To measure out the cilantro and ensure the right balance of flavors.

• Mixing spoon: To gently mix the salsa ingredients together without mashing them.

• Pan: To heat the corn tortillas evenly over medium heat.

• Tongs: Handy for flipping the tortillas in the pan without burning your fingers.

• Serving platter: To arrange the filled tortillas attractively for serving.

Prepare ingredients in advance: Dice the mangoes and avocados ahead of time and store them in the fridge to save time.

Use a food processor: Quickly chop the red onion, jalapeño, and cilantro using a food processor.

Preheat tortillas: Warm the corn tortillas in the oven all at once instead of individually in a pan.

Batch lime juicing: Juice multiple limes at once and store the juice in a small container for easy access.

Organize your workspace: Keep all your ingredients and tools within reach to streamline the assembly process.