By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
149 cal · 10 min
Tuna Tacos with Creamy Avocado Corn Salsa
Recipe GLPR255a5321e7c27b
A fresh and vibrant appetizer featuring a luscious creamy avocado corn salsa with bright lime and cilantro flavors. Sour cream or yogurt creates a smooth base that clings to sweet corn kernels, while ripe avocado adds richness and a touch of creaminess. Finished with a gentle heat from chili powder and red pepper flakes, this versatile salsa is perfect as a dip, topping, or served alongside taco shells. Ready in just 10 minutes.
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Ingredients
2 tbsp sour cream
1 tbsp lime juice
1 tbsp fresh cilantro, finely chopped
1 tsp agave nectar
½ tsp chili powder
¼ tsp kosher salt
1 dash red pepper flakes
2 c frozen corn, thawed
1 ripe avocado, diced
Directions
In a medium mixing bowl, combine the sour cream, lime juice, fresh cilantro, agave nectar, chili powder, kosher salt, and red pepper flakes. Whisk together until the mixture is smooth and all ingredients are well combined.
Add the thawed corn to the dressing and stir until every kernel is evenly coated and distributed throughout.
Gently fold in the diced avocado using a rubber spatula or spoon, being careful not to crush the delicate pieces. Combine until just mixed.
Taste the salsa and adjust seasoning as needed by adding extra lime juice for brightness or a pinch more salt for depth. Serve immediately as a dip, appetizer topping, or taco filling.
Comments
This recipe hits the weeknight sweet spot for Charlotte cooks: canned tuna and frozen corn are pantry staples at any of the six major chains, avocado and lime are year-round produce finds, and the sour cream and cilantro turn up at even the smallest Food Lion. Cost per serving lands around $1.50–$1.75 for the salsa component, with tuna adding another dollar, making it genuinely cheap for four servings. The stated 10 minutes is honest if you're using canned tuna and pre-shucked corn; the real work is dicing avocado and lime, which adds maybe two minutes of actual hands-on time. The one constraint is that avocado oxidizes quickly once cut, so leftovers don't travel well past a few hours—this is a same-night dish, not a lunch-box repeater.
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