11) Two Guacamole Tacos (taquitos) Recipe

Name: Mitla Cafes 11) Two Guacamole Tacos (Taquitos) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe Hass avocados; 3 tbs fresh lime juice; 1 tsp fine sea salt; 1 tsp garlic, minced; 2 tbs finely chopped white onion; 1 each seeded and finely chopped roma tomato; 2 tbs roughly chopped fresh cilantro; 1 tsp freshly ground black pepper; 0.5 each jalapeño, seeded and finely chopped (optional); 8 each small corn tortillas (4–6 inch); 1 cups vegetable oil (for shallow frying); 1 tsp vegetable oil (for warming tortillas); 8 each toothpicks (optional, for sealing); 0.5 cups Mexican crema or sour cream; 0.25 cups crumbled cotija or queso fresco; 0.25 cups pickled red onions (thinly sliced); 1 cups shredded green cabbage; 2 each fresh lime wedges; 1 tbs chopped fresh cilantro; 0.25 tsp smoked paprika (optional)

Inspired by Mitla Cafe

Time35m

Serves4

Make 11) Two Guacamole Tacos (taquitos) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole - Smooth Classic

3 each ripe Hass avocados

3 tbs Fresh lime juice

1 tsp fine sea salt

1 tsp Garlic, minced

2 tbs finely chopped white onion

1 each seeded and finely chopped roma tomato

2 tbs roughly chopped fresh cilantro

1 tsp freshly ground black pepper

1/2 each jalapeño, seeded and finely chopped (optional)

Taquito Assembly & Frying

8 each small corn tortillas (4–6 inch)

1 cups vegetable oil (for shallow frying)

1 tsp vegetable oil (for warming tortillas)

8 each toothpicks (optional, for sealing)

Toppings & Garnishes

1/2 cups Mexican crema or sour cream

1/4 cups crumbled cotija or queso fresco

1/4 cups pickled red onions (thinly sliced)

1 cups shredded green cabbage

2 each fresh lime wedges

1 tbs chopped fresh cilantro

1/4 tsp smoked paprika (optional)

Method

Guacamole - Smooth Classic

Halve the avocados, remove pits, and scoop flesh into a medium bowl.

Add the lime juice and salt to the avocado immediately to prevent browning and to begin seasoning.

Using a fork or potato masher, mash the avocados to a mostly smooth but slightly chunky consistency (about 8–10 seconds of mashing).

Fold in minced garlic, chopped onion, seeded chopped tomato, chopped cilantro, jalapeño (if using), and black pepper. Taste and adjust salt or lime if needed. Set aside at room temperature while you prepare tortillas.

Taquito Assembly & Frying

Warm the corn tortillas so they become pliable: heat a nonstick skillet over medium, brush or spray each tortilla lightly with 1/2 tsp vegetable oil (total listed), and warm 20–30 seconds per side until flexible. Keep wrapped in a clean kitchen towel to stay warm and pliable.

Spoon about 2 tablespoons of guacamole down the center of each warmed tortilla in a line, leaving a 1/2-inch border on the sides.

Tightly roll each tortilla around the guacamole to form a taquito/taquito-style taco (a snug cylinder). If desired, secure each roll with a toothpick to keep it sealed during frying.

In a 10–12 inch skillet, pour vegetable oil to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until shimmering and a drop of water sizzles immediately (about 350°F/175°C).

Carefully place 3–4 taquitos seam-side down into the hot oil (don’t overcrowd). Fry 1.5–2 minutes per side until golden brown and crisp, turning gently with tongs. Total frying time ~3–4 minutes per taquito.

Transfer fried taquitos to a paper towel–lined plate to drain. If used, remove toothpicks. Keep warm while frying remaining taquitos.

Toppings & Garnishes

Arrange two taquitos per plate. Top each with a tablespoon of shredded cabbage and a drizzle (about 1 tablespoon) of Mexican crema or sour cream.

Sprinkle crumbled cotija or queso fresco over the crema, add a small spoonful of pickled red onions, and finish with chopped cilantro and a light dusting of smoked paprika if using.

Serve with lime wedges on the side for squeezing. Note: these taquitos are best served immediately to retain crispness.