Tasty Avocado Recipes from Avocados from Mexico



Now that the summer months are upon us many people are thinking about backyard barbecues, picnics and entertaining.

This time of year fruits and vegetables are plentiful and it’s the perfect time to take advantage of the bounty (not to mention they are less expensive too).

One fruit that is always available year round is the avocado. That is because they are grown year round in Mexico and are always “in season”.

Avocados are more than just an ingredient in guacamole. They can be used in a variety of recipes including main entrees, side dishes, dips and more.

Here are a few recipes from our friends over at Avocados from Mexico (share with permission) for your enjoyment.

The recipes are from master Rick Bayless who says that a summer spread isn’t complete without avocados from Mexico. Here are three of Chef Rick’s favorite, easy, and essential summer dishes that you’ll be making all season long.


Grilled Chicken with Tomatillo-Avocado Sauce.

This grilled chicken is so simple, easy and delicious. The subtle tartness of tomatillo salsa cooked down with buttery avocados makes the perfect addition to tender grilled chicken.  


  • 1 jar (16-ounces) Frontera Tomatillo Salsa
  • 2 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick
  • 1/3 cup chicken broth
  • 1 avocado from Mexico, halved, pitted, peeled and diced
  • 1/4 teaspoon salt
  • Chopped fresh cilantro, for garnish


In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours, if time permits. Prepare a charcoal grill or heat a gas grill to medium-hot. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

Yield: 4 portions


Grilled Corn and Poblano Guacamole

Smoky corn, charred poblano chile and fresh tomatillos add delicious flavor to creamy avocados. This is a fantastic way to turn your everyday guac into the ultimate barbecue dip.


  • 2 small ears fresh corn, shucked
  • 1 small poblano chile
  • 8 ounces tomatillos, husked (about 4 large)
  • 3 avocados from Mexico, halved, pitted, peeled and roughly chopped
  • 3 tablespoons finely chopped red onion, rinsed
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt


Preheat gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl. Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the peppers with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl. Finely chop tomatillos, capturing juices, and add to the bowl. Add avocado, onion, cilantro and salt. Coarsely mash avocado and gently stir to combine all ingredients.


Grilled Pork Tenderloin with Avocado Apricot Salsa

The sweet concentrated flavor of dried apricots paired with tangy balsamic, fiery salsa and fresh herbs creates a well-balanced and delicious complement to juicy grilled pork tenderloin.


  • 3 large pork tenderloins (about 2-1/4 pounds total)
  • 1 jar (16-ounces) Frontera Roasted Tomato Salsa
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 medium-large red onion, cut into 1/3-inch thick slices
  • 1/2 cup chopped dried apricots, tossed with a little hot water to soften
  • 2 tablespoons chopped parsley
  • 2 teaspoons finely chopped lemon zest
  • 1 firm-ripe avocado from Mexico, halved, pitted, peeled and diced
  • Salt to taste


Trim fat and whitish “silverskin” from pork tenderloins. Cut each in half, making six 6-ounce portions. Mix together 1 cup of the salsa with the Worcestershire and vinegar. Place the pork in a large dish, smear all sides with salsa mixture, cover and refrigerate for several hours or as long as overnight. Preheat a gas grill to medium or light a charcoal fire and let burn until charcoal is covered with a thin layer of gray ash.  Use tongs to arrange the pork in the center of the grill; reserve the marinade. Lay the onion slices on the cooler section of the grill. Cover and cook until the pork is nicely browned underneath and onions are softening, about 10 minutes. Turn pork and onions over.  Baste pork and onions liberally with reserved marinade.  Re-cover the grill and cook until the pork feels nearly firm* when touched or reads 150° on a meat thermometer, about 5 minutes more. Remove pork to cutting board and tent with foil. Chop the onion slices and remove to a bowl. Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and stir gently. To serve, thinly slice pork and generously spoon salsa over slices.

Yield: 8 portions

* To learn to test the doneness of pork by touching, fold your thumb into the center of your palm, then wrap your fingers around your thumb, grasping it firmly. With the forefinger of your other hand, press lightly and repeatedly on that bulging nugget of muscle on the back of your hand at the base of your thumb. When you clench your fist with as much strength as you can muster, that little bit of muscle will become very firm, feeling like overcooked pork.  Relax a little bit (but keeping the first clenched) and you’ll feel what deliciously cooked pork should feel like.  Relax your fist completely while keeping it in the same position and you’ll feel what raw pork feels like.

Do you have an avocado recipe that you enjoy making during the summer months (or year round)? If so, feel free to leave a comment and tell me more about it.



*I was nto compensated for this post. I posted this for the enjoyment of my site readers. The recipes are compliments of Avocados from Mexico and shared with permission.

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About Kimberly

Kimberly Vetrano resides in the suburbs of New York City with her family and "mini zoo" consisting of five cats, a dog and a Goldfish. Kimberly is a teacher's assistant for a Kindergarten class. When she is not working or blogging, Kimberly enjoys taking photos of nature and hanging out with family and friends.


  1. These look like wonderful recipes. I never know what to do with avocados so I can’t wait to try these out, especially the chicken!
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  2. Karen Glatt says:

    I love eating avocados because they are healthy and I like using them in recipes. These are awesome recipes to make with avocados, especially the Grilled Corn and Poblano Guacamole! I would love to make this dish!

  3. Tammy S says:

    The Grilled Chicken with Tomatillo-Avocado Sauce sounds really good. I love fresh avocados. Thanks for the recipe.

  4. Diana Stanhope says:

    Oh wow these sounds so delicious!! My husband really love avocados.

  5. Robin Wilson says:

    My hubby loves avocados, but I don’t so it is hard for me to make him guacamole and make it taste good. But the Grilled Corn and Poblano Guacamole is a variation that I think he would love and I could make by the recipe and it turn out wonderful! He will be so surprised! Thanks.

  6. Sarah L says:

    I like avocado in omelets.

  7. Kathy Lane says:

    I have never eaten avocados,but I would love to.I have heard other people talk about how good they are,and I would love to.With these recipes I might just try them and see if I like them.

  8. That guacamole sounds amazing!
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  9. Zan Caperton says:

    I absolutely love avocados and poblanos ! why haven’t I thought of combining them??? thanks for these mouth watering recipes.

  10. Olivia Rubin says:

    I buy flatbread and often add this instead of hummus to wrap. The health beneifts are amazing. I also love the avocado at Chipotle. They do something to make it delicious.

  11. stephanie says:

    they all sound yummy

  12. I love avocados and poblanos and putting the two together are a match in heaven. thanks for the posting.
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  13. Debi H. says:

    Thanks for sharing these great recipes. I’ve never been a huge fan of avocados but am trying to eat more of them because they are so healthy. The Avocado Apricot Salsa sounds really good.

  14. Sarah L says:

    I like avocados in an omelet.

  15. Susan Smith says:

    I love sliced avocados in Cobb Salad

  16. These recipes all sound so delicious I love avocados a lot.
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  17. I love avocados! I love the idea of putting corn in guacamole! I’ll have to try that soon!

  18. Yum! I love avocados but I rarely do more with them than make guacamole. I should branch out a bit…the Avocado Apricot Salsa sounds amazing!

  19. I’m always looking for new ways t use avocados. These look great! Avocados are at the top of my favorite foods list.

  20. Pamela Price says:

    I love avocados and great to have different recipes.