This Taco Truck-Style Guacamole is a smooth and tangy recipe, which is made with ripe avocados and tart tomatillos. It’s the perfect condiment for tacos and more, ready in about 10 minutes.
Taco Truck-Style Guacamole Ingredients
- 2 ripe but firm avocados
- 2 cups chopped tomatillos
- ¼ cup chopped white onion
- ¼ cup chopped jalapeno
- ½ cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
How To Make Taco Truck-Style Guacamole
- Prep the ingredients: Peel, pit, and roughly chop the avocados. Roughly chop the tomatillos, white onion, and jalapeño (with ribs and seeds removed for less heat).
- Combine in a food processor: Add the chopped avocados, tomatillos, onion, jalapeño, cilantro, 2 teaspoons of salt, ¼ teaspoon of pepper, and ½ cup of water to the bowl of a food processor.
- Puree until smooth: Blend the mixture until it is completely smooth and creamy. Serve immediately or refrigerate.
Recipe Tips
- How to choose the right avocados? Look for avocados that yield to firm, gentle pressure but are not mushy. They should feel slightly soft but not overly so.
- How to control the spice level? The heat comes from the jalapeño. For a spicier guacamole, leave some of the ribs and seeds in, or substitute with a hotter pepper like a serrano chile. For a milder version, make sure all seeds and ribs are removed.
- How to add more flavor? For a more complex, garlicky flavor, add a whole peeled garlic clove to the food processor. For extra tang, add a squeeze of fresh lime juice before blending.
- Can I make this without a food processor? While a food processor is key to the ultra-smooth, “taco truck” texture, you can make a chunkier version by mincing all the ingredients as finely as possible by hand and mashing them together with a fork or potato masher.
What To Serve With Taco Truck-Style Guacamole
With its smooth, creamy texture, this guacamole is excellent served alongside tacos, but you don’t have to stop there.
- With tortilla chips or fresh cut vegetables for dipping.
- Spooned onto huevos ranchos or scrambled eggs.
- As a complement to crispy fried fish or grilled chicken.
- As a spread on sandwiches or wraps.
How To Store Taco Truck-Style Guacamole
- Refrigerate: Stored in an airtight container, this guacamole will stay fresh and green for up to three days. The acid from the tomatillos naturally helps to prevent the avocado from browning.
Taco Truck-Style Guacamole Nutrition Facts
- Serving Size: ¼ cup
- Calories: 75 kcal
- Fat: 6g
- Carbohydrates: 5g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tomatillos are small, green fruits with a papery husk. They look like small green tomatoes but have a distinctly tart, citrusy flavor. They are a staple in Mexican cuisine and are the key ingredient in salsa verde.
This style of guacamole, often called “aguacate taquero,” is pureed in a blender or food processor with tomatillos and water. This creates a smooth, sauce-like consistency that is perfect for drizzling over tacos, unlike the chunky, mashed style of traditional guacamole.
The acidity from the tomatillos acts as a natural preservative and significantly slows down the oxidation process that typically causes avocados to turn brown.
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Taco Truck-Style Guacamole Recipe
Description
A quick and easy recipe for the smooth, creamy, and tangy green guacamole sauce found at authentic taco trucks, made with avocados and tomatillos.
Ingredients
Instructions
- Peel, pit, and chop the avocados.
- Combine the avocados, tomatillos, onion, jalapeño, cilantro, 2 tsp salt, ¼ tsp pepper, and ½ cup water in a food processor.
- Blend until the mixture is completely smooth.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- The tomatillos are the secret ingredient that gives this guacamole its unique tangy flavor and smooth, sauce-like consistency.
- For the smoothest result, use a high-powered blender or food processor.
- This guacamole keeps its vibrant green color for several days thanks to the acidity of the tomatillos.
- Adjust the amount of jalapeño to control the spice level.