Avocado Tacos

Fresh, flavorful, and packed with creamy goodness, these avocado tacos are a vibrant twist on traditional Mexican cuisine.

With the richness of ripe avocados, the zing of lime juice, and a hint of spice, every bite is a fiesta in your mouth!

Ready Time

30 mins

Yields

8 servings

Ingredients

8 ripe avocados, halved and pitted
1/2 cup freshly squeezed lime juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
8 corn tortillas
1 large red onion, thinly sliced
1/2 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and finely chopped
1 large lime, cut into wedges

Instructions

Mash the avocado halves in a large bowl with a fork until you reach your desired consistency.

Some people like it smooth, while others prefer it a bit chunky – it’s up to you! In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, cumin, and cayenne pepper (if using).

Pour the mixture over the mashed avocado and stir until well combined.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

This will make them more pliable and less prone to cracking.

Grill or cook the tortillas in a dry skillet for about 30 seconds on each side.

This will give them a nice char and some extra flavor.

To assemble the tacos, place a spoonful of the avocado mixture onto a tortilla, followed by a few slices of red onion, some chopped cilantro, and a sprinkle of chopped jalapeño.

Serve with a lime wedge on the side.

Repeat the process until all ingredients are used up, and you’re left with 8 delicious avocado tacos!

Notes

Use ripe avocados for the best flavor and creamy texture. If they’re not ripe, let them sit at room temperature for a few days to ripen.

You can adjust the amount of lime juice to your taste, but keep in mind it’s essential for preventing the avocado from browning.

If you don’t like spice, omit the cayenne pepper or reduce the amount to your taste. For an extra crispy tortilla, you can also grill them in a dry skillet for about 30 seconds on each side.

Don’t overmix the avocado mixture, as it can become too smooth and lose its creamy texture.

You can prep the avocado mixture and store it in an airtight container in the fridge for up to a day, but assemble the tacos just before serving for the best flavor and texture. To make this recipe vegan, replace the lime juice with freshly squeezed lemon juice.

You can customize your tacos with your favorite toppings, such as diced tomatoes, shredded lettuce, or sliced radishes.

These tacos are perfect for a quick weeknight dinner or a fun weekend gathering with friends!