Guacamole Tacos, from Vegan Tacos

Guacamole tacos are incredibly popular in Mexico and in my home. They are easy to make and highly addictive. I think it’s the very warm, satisfying feeling of the fresh tortilla coupled with creamy avocado. Even without the toppings, they are delicious. With them, these tacos become lively with lots of heat from the salsa and lots of zing from the pickled onions. When you are traveling, guacamole tacos are a fairly safe bet to be vegan at a taquería. 

You can find the Guacamole Tacos and a host of other authentic vegan Mexican tacos in my new book, Vegan Tacosnow available for preorder on Amazon here.


Makes 4 tacos
Heat Level: varies with the hot sauce


Pickled Red Onions (recipe follows)
Quick Carrots Escabeche (recipe follows)
1 cup of guacamole
4 (5 to 6-inch) corn tortillas
Hot sauce to taste


Make the Pickled Red Onions and set them aside. Make the Quick Carrots Escabeche and set them aside. Make the guacamole and set it aside.

“You’ll want to make the pickled red onions at least an hour before making these tacos. It only takes a couple minutes to make them, but they need to sit so they can pickle.”

Warm the tortillas, then top them with the guacamole, followed by the carrots, onions, and hot sauce.

“I like my guacamole tacos spicy, so I typically go for a habanero hot sauce.”

Pickled Red Onions

1/4 of a red onion, sliced into very thin strips
Enough apple cider vinegar to cover the onions
Pinch of salt

Place the onion strips in a bowl and cover them with apple cider vinegar mixed with a pinch of salt. These will be ready after 1 hour, are best after a day, and will keep in your refrigerator, covered, for a month.

Quick Carrots Escabeche

Technically, escabeche refers to something marinated in an acidic ingredient and carrots and onions are very popular escabeche toppings at taquerias. This is a quick version of creating escabeche-style carrots that accomplish much the same thing as true escabeche carrots without waiting for them to marinate for a few hours.

1 teaspoon of olive oil
1 carrot, cut diagonally into 1/8-inch slices
1/4 teaspoon of Mexican oregano
Pinch of salt

Heat the oil in a small skillet over a medium heat. Add the carrot, oregano, and salt and sauté for about 1 minute. The slices should still be firm, but not crunchy.

Make It Oil-free

Instead of using oil to cook the carrots, cover the carrots with apple cider vinegar mixed with the oregano and salt for 2 to 3 hours.


Cutting Board
Molcajete or Mortar and Pestle (for the guacamole)
Saute Pan
Stirring Spoon
Non-reactive Bowl (for the onions)
Measuring Spoon
Measuring Cup