Guacamole Tacos with Southwestern Veggie Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 tacos
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Calories
299 kcal
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Course
Main Course
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Cuisine
Mexican
Guacamole Tacos with Southwestern Veggie Salsa
Description
This recipe features ripe avocados mashed and seasoned with garlic powder, cumin, salt, and fresh cilantro, with optional additions like red onion, diced tomato, and sliced jalapeño to customize the guacamole. The Southwestern veggie salsa mixes diced bell pepper, black beans, corn kernels, tomatoes, and red onion, tossed with olive oil, vinegar, salt, and pepper for a bright, tangy side.
To serve, crunchy tortillas are warmed or homemade and then filled with generous amounts of salsa and topped with the guacamole mixture. Cilantro and jalapeño slices add fresh herbaceous and spicy notes as garnish. The combination creates texture contrasts between creamy guacamole, crisp salsa vegetables, and crunchy tortilla shells.
This dish serves as a colorful vegetarian taco option suitable for lunch or dinner, balancing fresh flavors and satisfying textures. Nutrition values are estimates and should be adjusted based on ingredients and extra toppings used.
Ingredients
- 2 avocados medium-large, ripe
- 1-2 TBSP red onion optional, minced
- 1 TBSP cilantro fresh, chopped
- ½ tsp garlic powder
- 1/8-1/4 tsp cumin
- 1/8-1/4 tsp salt
- 4 corn tortillas or flour tortillas, crunchy
EASY SOUTHWEST SALSA
- ⅔ cup bell pepper diced
- ½ cup black beans
- ½ cup sweet corn kernels
- ¼ cup diced tomato
- ⅛ cup red onion diced
- 2 tsp extra virgin olive oil
- 2 tsp vinegar your favorite type
- salt to taste
- black pepper to taste
- cilantro to garnish, fresh
- jalapeño optional, sliced, for topping
Instructions
- 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.
- 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.
- 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!
- Pile each tortilla high with your salsa and top with a small tower of guacamole. Garnish with cilantro and jalapeño slices and dig in!
Notes
- Store-bought crunchy tortillas can be warmed according to package instructions or homemade versions used.
- Add optional extras like diced tomato or sliced jalapeño to customize guacamole flavor.
- Season salsa with salt, pepper, olive oil, and vinegar, adjusting to taste for desired acidity and brightness.
- Fresh cilantro garnish enhances flavor and presentation.
- Nutrition estimates vary based on exact ingredient amounts and additions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4tacos
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 95mg | 4% |
| Potassium | 734mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 44.6mg | 50% |
| Calcium | 44mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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