Two Guacamole Tacos Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Immediately squeeze 1 tablespoon lime juice over the avocados to slow browning.

Make smooth base

Using a fork or potato masher, mash two of the avocado halves until mostly smooth with a few small chunks remaining for texture. Stir in 1/2 teaspoon salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1 teaspoon olive oil to round flavors.

Make chunky addition

Finely dice the tomato and combine with minced shallot, chopped cilantro, remaining lime juice, remaining salt and pepper, and optional jalapeño in a small bowl. Taste and adjust seasoning.

Combine & rest

Fold the chunky tomato mixture into the mashed avocado gently so you have a mix of smooth and chunky textures. Cover tightly with plastic wrap pressing directly onto the surface to prevent air contact and refrigerate while you prepare other components (or up to 1 hour).

Place thinly sliced red onion in a small jar or bowl. Add apple cider vinegar, water, sugar, and a pinch of salt. Stir to combine and let sit for at least 10 minutes at room temperature (longer for more pickling). Drain before using.

If using, crumble cotija or queso fresco and set aside. Rinse and roughly chop microgreens or cilantro sprigs for garnish. Cut lime into wedges.

Warm tortillas

Warm the corn tortillas on a dry skillet over medium heat for 15–20 seconds per side to make them pliable. Keep them covered with a clean kitchen towel while you work to retain flexibility.

Dust & fill

Lightly dust each warmed tortilla with flour (this helps seal and crisp). Spread about 2 heaping tablespoons of the prepared guacamole lengthwise down the center of each tortilla, leaving 1/2 inch at edges. Sprinkle about 1 tablespoon shredded cheese over the guacamole in each tortilla.

Roll tightly

Roll each tortilla tightly around the guacamole and cheese to form a small taquito/rolled taco. Place seam-side down on a tray. Repeat until all tortillas are filled (should make about 8 small taquitos).

Choose cooking method

Shallow-fry: In a 10-inch skillet, pour oil to a depth of about 1/4 inch and heat over medium-high until shimmering (around 350°F if using a thermometer). Fry taquitos seam-side down for 1–2 minutes per side until golden and crisp, turning carefully with tongs. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. Baked (lower-fat): Preheat oven to 425°F (220°C). Place taquitos seam-side down on a rimmed baking sheet lined with parchment. Lightly brush or spray with neutral oil. Bake 10–14 minutes, turning once, until crisp and golden.

Finish

If desired, while still hot sprinkle a little extra shredded cheese so it melts slightly on top and a pinch of cotija. Let taquitos rest 1–2 minutes.

Assemble tacos

Place two taquitos per serving on a plate. Top with quick pickled onions, a spoonful of any remaining guacamole, fresh cilantro or microgreens, and a lime wedge. Serve immediately.