Guacamole Taco Recipe

Name: Mitla Cafes Guacamole Taco Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbs fresh lime juice; 1 /2 cup finely diced red onion; 1 count finely diced Roma tomato; 1 tbs finely chopped cilantro; 1 tsp minced jalapeño (seeds optional); 3 tsp sea salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin (optional); 8 count small corn or flour tortillas; 300 g cooked shredded chicken or grilled shrimp (optional protein); 2 cups shredded green cabbage; 6 count thinly sliced radishes; 1 cups crumbled queso fresco or feta; 4 count lime wedges; 1 tsp extra-virgin olive oil (for warming tortillas); 2 tbs hot sauce or salsa (optional)

Inspired by Mitla Cafe

Time25m

Serves4

Make Guacamole Taco Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

3 count ripe Hass avocados

2 tbs Fresh lime juice

1 /2 cup finely diced red onion

1 count finely diced Roma tomato

1 tbs finely chopped cilantro

1 tsp minced jalapeño (seeds optional)

3 tsp sea salt

1 tsp freshly ground black pepper

1 tsp ground cumin (optional)

Taco components

8 count small corn or flour tortillas

10.6 oz (300 g) cooked shredded chicken or grilled shrimp (optional protein)

2 cups shredded green cabbage

6 count thinly sliced radishes

1 cups crumbled queso fresco or feta

4 count Lime wedges

1 tsp extra-virgin olive oil (for warming tortillas)

2 tbs hot sauce or salsa (optional)

Method

Guacamole

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop flesh into a medium mixing bowl.

Mash and season

Use a fork to mash the avocados to your desired texture (chunky or smooth). Immediately add the lime juice and 2 teaspoons of the salt to prevent browning and to begin seasoning.

Add aromatics

Fold in the diced red onion, diced tomato, chopped cilantro, minced jalapeño, cumin (if using), remaining 1 teaspoon salt, and black pepper. Taste and adjust seasoning with additional salt or lime juice as needed.

Rest

Cover the bowl with plastic wrap pressed directly onto the surface of the guacamole to limit air exposure. Let sit at room temperature for 10–15 minutes for flavors to meld (or refrigerate up to 1 hour).

Taco assembly & finishing

Warm tortillas

Heat a large skillet or comal over medium-high heat. Lightly brush both sides of each tortilla with a little olive oil. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Prepare fill-ins

If using protein, warm the shredded chicken or grilled shrimp in the pan for 2–3 minutes with a pinch of salt. Toss shredded cabbage with a squeeze of lime and a pinch of salt to brighten.

Assemble tacos

Place a warm tortilla on a plate. Spread about 2–3 tablespoons of guacamole down the center of each tortilla. Top with about 2–3 tablespoons shredded chicken or 3–4 shrimp (if using), a small handful (about 2 tablespoons) of shredded cabbage, 3–4 radish slices, and a sprinkle (about 2 tablespoons) of crumbled queso fresco.

Garnish and serve

Drizzle with hot sauce or salsa if desired and finish with a squeeze of lime over each taco. Serve immediately while tortillas are warm. Leftover guacamole can be refrigerated for up to 24 hours (press plastic wrap onto surface).