Guacamole Tacos with Southwestern Veggie Salsa

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They’re super healthy and oh-so-delicious!

Guacamole Tacos with Southwestern Veggie Salsa

Happy Cinco de Mayo!!!

*cue margaritas clinking and taco-shaped confetti*

While I completely slacked off on getting this recipe to you sooner [blame it on the sunshine + slip ‘n slide] you’re still in luck. This recipe is quick, easy, and perfect for some last minute cinco de yum-o faceplantage that we all totally deserve today!

Thinkin' bout that summer body, but also bout dem tacos

I tried my first guacamole taco in Alabama around 5 years ago. I nearly did a double take when reading the menu. “So… is it literally just guacamole on a taco?” It was. The taco was the epitome of simplicity, consisting of nothing but lettuce, tomato, and a gargantuan sized scoop of guacamole in a crunchy tortilla shell. It should have been boring, but it wasn’t. It was SO GOOD! It was all I could think about on the drive back to FL and, years later, I’m STILL thinking about it.

Guacamole Tacos with Southwestern Veggie Salsa

Guacamole Tacos with Southwestern Veggie Salsa

To celebrate Cinco de Mayo last year, I posted an ode to taco salads, but this year I’m all about dem tacos!

Since I had a schmorgasboard of fiesta-friendly ingredients handy after making my infamous Black Bean and Sweet Potato Flautas, I put the leftovers to use in a fresh-mex southwestern-style salsa. Naturally I HAD to try pairing with my mountain of guacamole and holy salsa, batman! – It was a match made in foodie heaven. Now THAT’S a guacamole taco!

Guacamole Tacos with Southwestern Veggie Salsa

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Guacamole Tacos with Southwestern Veggie Salsa

Prep

Cook

Total

Yield 4 tacos

Ingredients

  • 4 crunchy corn [or flour] tortillas
  • see instructions below for making your own
  • for the salsa:
  • 2/3 cup diced bell pepper
  • 1/2 cup black beans
  • 1/2 cup sweet corn kernels
  • 1/4 cup diced tomato
  • 1/8 cup diced red onion
  • 2 tsp extra virgin olive oil
  • 2 tsp your favorite vinegar
  • salt and pepper to taste
  • fresh cilantro or parsley to garnish
  • jalapeno slices for topping [optional]
  • for the guac:
  • 2 medium-large ripe avocados
  • 1-2 TBSP minced red onion [optional]
  • 1 TBSP fresh cilantro, chopped
  • 1/2 tsp garlic powder
  • 1/8-1/4 tsp cumin
  • 1/8-1/4 tsp salt

Instructions

  1. If using store-bought crunchy tortillas, crisp in the oven or toaster oven per package instructions and set aside. To make your own, see post below for instructions.
  2. Chop your veggies for the salsa and combine in a bowl with oil and vinegar. Season with salt and pepper to taste and toss to coat.
  3. In a separate bowl, mash avocados to desired consistency with a fork and season with cilantro, garlic powder, cumin, and salt. Stir in your red onion and any optional extras [diced tomato or jalapeño are super popular] and your'e good to go!
  4. Pile each tortilla high with your salsa and top with a small tower of guacamole. Garnish with cilantro and jalapeño slices and dig in!

Courses Main

Cuisine Mexican

To make crispy taco shells or baked bowls for taco salads, I use [these] ridiculously awesome tortilla molds. They work gloriously with flour or corn tortillas of nearly any size and are easy to store inside one of my giant pots. I’m a bit embarrassed to admit how often I use them — who doesn’t love an edible bowl!?

You can also make little tortilla bowls or cups using a muffin tin, oven-safe ramekins or bowls, and even little tart pans. For either option, bake at 350F for 8-10 minutes after rubbing/spritzing the tortilla with a teeny bit of healthy oil.  I also microwave my tortilla first for 10 seconds to make it extra pliable, it fits perfectly into the tortilla tray this way! Once they’re golden and crispy you’re good to go!

Corn tortillas are my favorite for their crunchy crisp factor but flour tortillas work great too! You can also whip up homemade tostadas by placing your lightly oiled tortillas directly on the center rack of the oven and baking for 8-10 minutes. Easy peasy!

Guacamole Tacos with Southwest Veggie Salsa

These guac-tastic tacos were deeeeeeeelicious! As you probably already know, I’m not one to skip cheese pretty much ever BUT these were so light and flavorful that I didn’t even miss it! I probably would have eaten all four of them but Paul breezed home before a flight to steal half my lunch. The nerve!

What are you waiting for? You have tacos to make! Deliciously light, ridiculously easy, and gloriously vegan tacos. Do it.

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They're quick, easy, and deliciously #vegan!

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Comments

Debbie Spivey

This screams CINCO DE MAYO! The colors are fantastic and I am sure yummy too!

Tara

Ooh these will be perfect for summer! Of course they’d be perfect for tonight, too, if I didn’t already have another dinner planned- your Mexican Lasagna! 🙂 One of my fav recipes on your blog!

Arman @ thebigmansworld

Seriously, this makes me so excited for eating food in America….although I need be your official taste tester.

Ashley Renee

what the what?! tacos with only guac??? oh man. I could get on board with this… yes I could.

Meghan@CleanEatsFastFeets

Yeah so these look incredible. Pinned for later, when I’m home and back in my kitchen. Love them.

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