You officially have the newest, most delicious addition to Taco Tuesday, and it involves avocado. And if it involves tacos and avocado, you can’t go wrong, right? We can’t decide if this is a chunky salsa, a pico, or maybe like pico and guac had a baby, but we’re just gonna go with avocado pico de gallo for simplicity’s sake. But this isn’t your average pico.

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First off, it’s pretty to look at– super colorful and filled with vibrant ingredients. But most importantly, the flavor is unique and DELICIOUS. Jalapeño to give it a nice kick, some lime for refreshing citrus, and a little coconut nectar for a touch of sweetness, just to name a few of the star components to this pico.

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*for details on the fish tacos photographed, see the bottom of this blog post

We’re always looking for simple ways to take a typical dish and add something to spice it up. This avocado pico is perfect for just that. You can add it to your tacos, use it as a topping for fish, toss it together with salad, or just dip with chips. It’s a step up from the usual salsa or guac, making it a great party food, too. We promise it’ll be a crowd pleaser.

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Ingredients:

1 jalapeño

1/2 red bell pepper

1/2 large avocado

1/4 red onion

1 tomato

1 lime’s juice

1 tsp coconut nectar

cilantro (desired amount to taste)

Instructions:

1. Finely chop the jalapeño, bell pepper, red onion, avocado, and tomato.

2. Add chopped ingredients to a small bowl.

3. Add in the coconut nectar, lime juice, and cilantro, mix together, and serve.

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*photographed here is a Siete almond flour tortilla, red bell pepper, baked trout (seasoned with salt, pepper, and chili powder), a dollop of Kite Hill dairy-free plain almond yogurt, and of course the avocado pico de gallo. On the side are black beans, cauliflower rice (cooked with coconut milk, lime juice, and topped with cilantro), and an additional scoop of the avocado pico.