Grilled Fig Salsa

This delicious upgrade to traditional chips, salsa, and guacamole incorporates grilled figs for extra depth and flavor. This recipe comes to us from Jackie Newgent, RDN.

Serves 6

Serving size: 2 large crisps with 3 tablespoons each fig salsa and whipped avocado

  • 6 blue or yellow corn tortillas (5- to 5 1/2-inch diameter)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt, divided
  • 5 large or 8 medium fresh Black Mission figs, grilled* or fresh, diced
  • 1/4 cup diced red onion
  • 1/4 cup loosely packed, roughly chopped fresh cilantro leaves
  • 1/2 small jalapeño pepper, with seeds, minced
  • 1/2 teaspoon ground coriander, divided
  • Juice of 1 lime (2 tablespoons), divided
  • 2 medium Hass avocados, peeled, seeded and cubed


*Lightly brush the cut surface of halved figs with avocado oil. Grill or pan-grill over direct medium-high heat until rich grill marks form, about 4 minutes, on cut side only.

Preheat the oven to 425° Brush both sides of the tortillas with the oil. Cut in half and arrange in a single layer on a large baking sheet. Sprinkle with 1/8 teaspoons of the salt. Bake until crisped, about 10 to 12 minutes. Transfer the tortilla crisps directly to a cooling rack.

Meanwhile, in a medium bowl, gently stir together the figs, onion, cilantro, jalapeño, coriander, 1 tablespoon of the lime juice, and 1/8 teaspoon of the salt.

In a large mixing bowl with an electric mixer, blend the avocados and remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander until creamy and fluffy.

Serve the tortilla crisps topped with avocado dip and the fig salsa.


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Nutrition Information

Grilled Fig Salsa

Servings per Recipe: 6

Amount per Serving

Calories:  220

Calories from Fat:  90

Total Fat:  10g

Saturated Fat:  1.5g


Sodium:  400mg

Carbohydrates:  33g

Dietary Fiber:  5g

Protein:  4g

Sugars:  10g

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