West Pak Avocado Recipes

Celebrate National Avocado Day with 5 Easy Avocado Recipes

By July 30, 2026No Comments

Celebrate National Avocado Day with these delicious avocado-inspired recipes that showcase the versatility of this creamy fruit. From zesty guacamole to refreshing avocado sushi rolls, each dish is a flavorful tribute to avocados that will delight your taste buds.

Zesty Guacamole

Elevate your snack game with this zesty guacamole recipe, bursting with fresh flavors and the perfect amount of heat. It’s a crowd-pleasing dip that pairs wonderfully with tortilla chips or fresh veggies.

Serves 2

Ingredients

  • 2 large, ripe avocados, peeled, pitted
  • 1 Tbsp lime juice
  • 1/4 cup red onion, finely chopped
  • 1 serrano pepper, seeded, finely chopped 
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 1/4 tsp ground cumin
  • Salt and pepper, to taste

Instructions

  1. Add the avocado flesh and lime juice to a bowl and mash with a fork. 
  2. Add onion, peppers, tomato, garlic, cilantro, and cumin and mix.
  3. Salt and pepper to taste and serve.

Chicken Lettuce Wraps with Spicy Chipotle Aioli

Enjoy a low-carb twist on your favorites with these chicken lettuce wraps, featuring succulent grilled chicken, avocado, and vibrant veggies. The spicy chipotle aioli adds a kick that takes these lettuce boat style wraps to the next level.

Serves 4

Aioli Ingredients

  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, finely minced 
  • 2 tsp chipotle powder
  • 1/4 tsp onion powder
  • Salt and pepper, to taste

Aioli Instructions

  1. Add ingredients to a small bowl and mix.
  2. Cover and refrigerate.

Ingredients

  • Romain lettuce leaves
  • 1 cup shredded red cabbage
  • 1 tomato, diced
  • 1 large avocado, peeled, pitted, cubed
  • 1 grilled chicken breast, chopped

Intructions

  1. Lay out lettuce leaves on a serving plate.
  2. Layer on cabbage, tomato, avocado, and chicken.
  3. Top with chipotle aioli and serve.

Crispy Fish Tacos with Mango Avocado Salsa

Dive into these crispy fish tacos tastfully enhanced by a refreshing mango avocado salsa. This perfect balance of flavors and textures makes for a vibrant and satisfying meal.

Serves 4

Salsa Ingredients

  • 1 ripe mango, peeled, pitted,cubed
  • 2 avocados, peeled, pitted, cubed
  • 1/4 cup red onion, diced 
  • 1 clove garlic, grated
  • ¼ cup cilantro, finely chopped
  • 1 lime, juiced
  • Salt, to taste

Salsa Instructions

  1. Add the mango, avocado, red onion,garlic, and cilantro to a bowl.
  2. Squeeze the juice from a lime over the ingredients in the bowl.
  3. Salt to taste.
  4. Toss lightly and set aside.

Fish Ingredients

  • 1/2 pound tilapia, other white fish filets, .5 -1 inch thick
  • 1 tsp smoked paprika
  •  ½ tsp salt
  • 1 Tbsp vegetable oil

Fish Instructions

  1. Sprinkle the fish on both sides with paprika and salt. 
  2. Warm a large cast iron or nonstick skillet on the stovetop over medium-high heat. 
  3. When hot, add oil to coat the bottom of the pan.
  4. Add the fish and cook for 2 minutes. 
  5. Flip and cook another 2-3 minutes. 
  6. Remove from skillet when fish is flakey and pulls apart easily.

Taco Shell Ingredients

  • Corn tortillas
  • Vegetable oil

Taco Shell Instructions

  1. Heat about a ½ inch of vegetable oil in a skillet over medium-high heat.
  2. Slide a tortilla into the oil for 5–10 seconds, then flip it.
  3. Using tongs, fold the tortilla in half while frying for about 15 seconds per side until crispy.
  4. Remove from skillet and place tortilla shell on a paper towel to absorb the excess oil.

Taco Assembly Instructions

Serve immediately with lime slices.

Add fish and mango avocado salsa to each taco shell.

Avocado Sushi Rolls

Create a sushi night at home with these simple avocado rolls, showcasing creamy avocado and perfectly seasoned rice wrapped in nori. They are delicious and a fun dish to make.

Serves 2

Rice Ingredients

  • 3/4 cup short-grain white rice
  • 1 cup water
  • 1/8 tsp salt
  • 3 tsp rice vinegar
  • 2 tsp sugar 

Rice Instructions

  1. In a medium saucepan, bring water to a boil. 
  2. Stir in the rice and salt. 
  3. Return to a boil, stirring for five minutes. 
  4. Cover and turn off the heat. 
  5. Allow the rice to absorb the liquid for 20 minutes.
  6. Combine vinegar and sugar in a small bowl. Heat in the microwave until the sugar dissolves.
  7. Transfer rice to a large shallow bowl. 
  8. Gently stir in the vinegar mixture. 
  9. Allow to cool.

Ingredients

  • 2 cups cooked white rice (recipe above)
  • 2 sheets of nori (seaweed)
  • 1 avocado, peeled, pitted, sliced

Instructions

  1. Place a sheet of nori onto plastic wrap. 
  2. Spread the rice across the nori.
  3. Lay another sheet of plastic wrap over the rice, then gently flip the nori over onto a bamboo sushi mat (or a clean hand towel). 
  4. Add the avocado across the short end of the rice/nori sheet. 
  5. Starting at the edge closest to you (with the filling), lift the edge of the mat and roll the rice and nori sheet up over the avocado slices. Tuck them up inside the innermost edge of the nori, and very gently compress as you go to keep everything stable.
  6. Continue rolling gently, squeezing the roll as it forms.
  7. Using a very sharp knife, cut the roll into one-inch sections.


Avocado Cheesecake Bites

Treat yourself to these delightful avocado cheesecake bites, a raw and vegan dessert that’s both indulgent and guilt-free. The nutty crust and creamy avocado filling make for a perfect sweet treat.

Serves 6

Crust Ingredients

  • 1 cup dates, pitted
  • 1 cup pecans
  • 1/2 cup shredded coconut, unsweetened
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Crust Instructions

  1. Place the ingredients into a food processor and blend at high speed.
  2. Press mixture into nonstick muffin tins and refridgerate until ready to use.

Filling Ingredients

  • 12 ounces cream cheese, room temperature
  • 3 ripe avocados, peeled, pitted, chopped
  • 2 limes, zested, juiced 
  • 3/4 cup sugar
  • 1/2 cup coconut cream
  • 2/3 cup heavy whipping cream
  • 2-3 kiwis, skinned, sliced

Filling Instructions

  1. Add the cream cheese, avocado flesh, lime zest and juice, and sugar to a food processor and puree until smooth. 
  2. Add the coconut cream and heavy cream and process until the mixture starts to thicken.
  3. Add the mixture on top of the crust in the prepared muffin tins. 
  4. Refrigerate until completely set.
  5. Remove from muffin tins, add a kiwi slice on top, and serve immediately.

Want more delicious inspiration? Click here to explore all our avocado recipes!