Crudo & Taquera Guacamole Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Reserve skins if you want to use as a serving vessel.

Mash & season

Use a fork or potato masher to mash avocado to a slightly chunky texture (small lumps remaining). Immediately add 2 tbs fresh lime juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper; fold to combine so avocado does not brown.

Add aromatics

Fold in 1 cup finely diced red onion, 1 cup chopped cilantro, and the minced serrano (start with the amount specified; taste and add more if you want more heat). Adjust seasoning with additional salt or lime to taste. Keep chilled while you prepare the crudo salsa.

Prepare tomatillos

Remove husks from tomatillos, rinse under cold water to remove stickiness, then pat dry. Quarter the tomatillos.

Pulse or finely chop

Place quartered tomatillos and 1 garlic clove in a food processor and pulse 4–6 times until roughly chopped but still slightly chunky; alternatively finely dice by hand for a more textured crudo. Transfer to a small bowl.

Season the crudo

Stir in 1 tbs fresh lime juice, 1 tsp olive oil, 1/2 tsp kosher salt, 2 tbs finely chopped cilantro, 2 tbs very finely minced red onion and optional 1/2 minced serrano for a touch more heat. Taste and adjust salt or lime as needed. Keep chilled until serving.

Spoon the prepared guacamole into a shallow serving bowl or into reserved avocado skins for presentation.

Spoon 2–3 tablespoons of the tomatillo crudo salsa over the center of the guacamole, leaving some green rim visible to show contrast.

Garnish with micro cilantro or extra cilantro leaves and a few extra very small dices of red onion or serrano if desired. Serve immediately with tortilla chips or warm corn tortillas and lime wedges on the side.

If not serving immediately, cover guacamole tightly with plastic wrap pressed directly onto the surface to minimize browning and refrigerate up to 6 hours. Add crudo just before serving.