This quick and easy avocado corn salsa is perfect for dipping or serving on tacos! Keep reading for a chance to win two Master Chef cookbooks!
Hello! It’s Mystery Dish time again! If you haven’t seen this before, a group of 11 other bloggers and I use a list of ingredients and each come up with a recipe using at least three foods from the list. This month I am the host, which means I chose the ingredients!
Here’s my list: pistachios, wine, mint, gluten-free flour (coconut, rice, almond, etc.), red pepper flakes, fish, agave nectar, applesauce, blueberries, parmesan cheese, milk, and corn.
I actually hadn’t decided what I was going to make yet and then realized I already made these tuna tacos with avocado corn salsa that accidentally fit the bill! This salsa is so easy to make. You only need a handful of ingredients and a few minutes to be ready for dipping. It’s a little sweet, a little spicy, and a lot good.
The salsa includes corn, agave nectar, and red pepper flakes from the ingredient list, and the fish in the tacos was a bonus ingredient. I found frozen ahi tuna steaks that were a real treat for this dinner. After thawing them in the refrigerator, I dried them well with paper towels, seasoned them with a dry BBQ rub, and seared them on all sides in a little oil in a very hot skillet.
It had been too long since I enjoyed rare tuna. So good! If tuna’s not your thing, this salsa is delicious on its own with chips, or it would be great on chicken tacos too.
Looking for more Mexican dip ideas? Try these!