The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters. Treatments were: 1) Control; 2) A10 = 10% A; 3) A20 = 20% A; 4) T10 = 10% T; 5) T20 = 20% T; and 6) A10+T10 = 10% A+10% T. Colour (L*, a* and b*), fatty acid profile, contents of phenols and flavonoids, and antioxidant capacity were measured. In the same way, sensory analysis was evaluated. Tomato paste decreased L* but increased (P < 0.05) a* and b* values. On the other hand, A did not affect L*, decreased a* and increased b*. Avocado pulp increased (P < 0.05) the proportion of monounsaturated fatty acids in the finished product. Antioxidant activity increased (P < 0.05) with incorporation of T, much higher than that observed by adding A. Frankfurters with T and with a combination of T and A had the best acceptance by the sensory panel. The use of T and A can be a good strategy to improve nutritional quality and antioxidant properties of pork frankfurters.