Guacamole Tacos with Southwestern Veggie Salsa

Guacamole Tacos with Southwestern Veggie Salsa

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They’re super healthy and oh-so-delicious!

Happy Cinco de Mayo!!!

cue margaritas clinking and taco-shaped confetti

While I completely slacked off on getting this recipe to you sooner [blame it on the sunshine + slip ‘n slide] you’re still in luck. This recipe is quick, easy, and perfect for some last minute cinco de yum-o faceplantage that we all totally deserve today!

I tried my first guacamole taco in Alabama around 5 years ago. I nearly did a double take when reading the menu. “So… is it literally just guacamole on a taco?” It was. The taco was the epitome of simplicity, consisting of nothing but lettuce, tomato, and a gargantuan sized scoop of guacamole in a crunchy tortilla shell. It should have been boring, but it wasn’t. It was SO GOOD! It was all I could think about on the drive back to FL and, years later, I’m STILL thinking about it.


  • 4 crunchy corn [or flour] tortillas
  • see instructions below for making your own
  • *for the salsa:
  • ⅔ cup diced bell pepper
  • ½ cup black beans
  • ½ cup sweet corn kernels
  • ¼ cup diced tomato
  • ⅛ cup diced red onion
  • 2 tsp extra virgin olive oil
  • 2 tsp your favorite vinegar
  • salt and pepper to taste
  • fresh cilantro or parsley to garnish
  • jalapeno slices for topping [optional]
  • *for the guac:
  • 2 medium-large ripe avocados
  • 1-2 TBSP minced red onion [optional]
  • 1 TBSP fresh cilantro, chopped
  • ½ tsp garlic powder
  • ⅛-1/4 tsp cumin
  • ⅛-1/4 tsp salt
Read the whole recipe on Peas And Crayons