These Guacamole Tacos from Jason Wyrick’s upcoming cookbook Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food are easy to make and highly addictive. A fresh tortilla coupled with creamy avocado gives a very warm, satisfying feeling. With out the toppings, these tacos are delicious, but with them they become lively with lots of heat and zing! When you are traveling, guacamole tacos are a fairly safe bet to be vegan at a taquería.
Makes 4 tacos
Heat Level: varies with hot sauce
- Quick Carrots Escabeche (recipe follows)
- Pickled Red Onions (recipe follows)
- 1 cup guacamole
- 4 (5- to 6-inch) corn tortillas
Hot sauce, to serve
- Make the carrots and set aside. Make the onions and set aside.
- Make the guacamole and set aside.
- Warm the tortillas, top with the guacamole, and then the carrots, onions, and hot sauce.
Quick Carrots Escabeche
- 1 teaspoon olive oil
- 1 carrot, cut diagonally into 1/8-inch thick slices
- 1/4 teaspoon 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.
Pickled Red Onions
- 1/4 of a red onion, sliced into very thin strips
- Enough apple cider vinegar to cover the onion strips
- 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.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.