Guacamole Tacos |

Updated December 13, 2017

This image courtesy of Jason Wyrick

Editor’s Note: If you love guacamole in just about any form, then this recipe for Guacamole Tacos is for you! This recipe is easy to make and can be ready to eat in very little time. It also includes ingredients that you likely already have on hand. This recipe will appeal to vegans as well as those who just want to try something new for dinner. Just keep in mind the pickled red onions may need additional time to make. Consider serving this dish at your next watch party – it will be a hit!

These tacos are easy to make and highly addictive. A fresh tortilla coupled with creamy avocado gives a very warm, satisfying feeling. Without the toppings, these tacos are delicious, but with them they become lively with lots of heat and zing! When you are traveling, guacamole tacos are a fairly safe bet to be vegan at a taquería.

Makes4 tacos

Cooking MethodPickling, Sauteeing


OccasionCasual Dinner Party, Cocktail Party, Game Day

Recipe CourseAppetizer, Main Course, Side Dish

Taste and TextureCreamy, Savory, Tangy


  • Tacos
  • 1 cup guacamole
  • 4 (5- to 6-inch) corn tortillas
  • Hot sauce, to serve
  • Quick Carrots Escabeche (recipe below)
  • 1 teaspoon olive oil
  • 1 carrot, cut diagonally into 1/8-inch thick slices
  • 1/4 teaspoon Mexican oregano
  • Pinch of salt
  • Pickled Red Onions (recipe below)
  • 1/4 of a red onion, sliced into very thin strips
  • Enough apple cider vinegar to cover the onion strips
  • Pinch of salt


  1. Make the carrots and set aside. Make the onions and set aside. Make the guacamole and set aside. Warm the tortillas, top with the guacamole, and then the carrots, onions, and hot sauce.

  2. To make Quick Carrots Escabeche: Heat the oil in a small skillet over a medium heat. Add the carrot, oregano, and salt and sauté for about 1 minute. The slices should still be firm, but not crunchy.

  3. To make Pickled Red Onions: Place the onion strips in a bowl and cover them with apple cider vinegar mixed with a pinch of salt. These will be ready after 1 hour, are best after a day, and will keep in your refrigerator, covered, for a month.


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