Fresh Avocado Tacos {VIDEO}
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These Avocado Tacos come together in minutes and make a filling lunch or a light and fresh dinner. Filled with avocado and black beans, they’re packed full of fiber, protein, and bold Mexican flavors. These tacos disappear almost as fast as I can make them!
Looking for more taco-inspired recipes? We love Black Bean & Chicken Taco Pizza, Baja Shrimp Tacos, Slow Cooker Taco Soup, and Taco Pasta Salad.
Table of Contents
Why We Love Avocado Tacos
My household never turns down a taco night. I love a good taco! In fact, tacos are something I never tire of. Probably because it’s such a versatile dish with a never-ending range of variations! Tacos truly have something for everyone. Vary the protein, cheese, veggies, heat….no two tacos are the same.
A few years ago I was visiting some friends in Asheville, NC when I experienced Avocado Tacos for the first time. We enjoyed some pretty incredible food in Asheville, but I couldn’t stop thinking about the avocado tacos!
So, I recreated the tacos as soon as I got home! It’s been one of my favorite tacos to make for lunch…..I might be a little embarrassed to tell you how many times I’ve made these avocado tacos.
They are so simple to throw together, and I usually have everything I need on hand.
Avocado Tacos are vegetarian, but you could easily add chicken if you want to add some meat, but honestly, they are so loaded, you’ll never miss the meat 😉
Are Avocados Good For You?
Heck yes, they are! Avocados offer a great source of vitamins such as C, E, K, and B-6. They’re also rich in folate, potassium, and super high in healthy fats. Many people use the avocado as a substitute to keep fat in their diet when they can’t get it from a traditional source.
Avocados can be used in so many recipes, from avocado toast to smoothies, and provide delicious flavor as well as nutrition benefits! Oh, and did you know that avocado is technically a fruit?
Avocados also don’t contain cholesterol or sodium, and they’re low in saturated fat. They don’t call these little guys a superfruit for nothing!
How To Save Half An Avocado?
Once you’ve cut an avocado, it should last 3-4 days in the refrigerator if stored properly.
If you’re making a larger or smaller batch of avocado tacos, you may run into the problem of having avocado leftover. A quick and easy way to keep your leftover avocado fresh is to sprinkle it with lemon juice, cover it tightly in plastic wrap, and keep it in the refrigerator until ready to use again!
If you don’t have lemon juice, another option is to store the avocado in an airtight container along with a cut-up onion or to place the avocado face down in a water bath in an airtight container (this might make the skin a little slimy to the touch but it should stay fresh for several days in the refrigerator).
Ingredients for Avocado Tacos
- tortillas – Corn or flour work for this recipe, whichever you prefer!
- avocado – Make sure it’s ripe by giving it a gentle squeeze.
- black beans – I like to use Bush’s Black Beans in Mild Chili Sauce or seasoned black beans.
- guacamole – A great way to use the rest of your avocados, make your own guacamole!
- Pico de Galo – Or a salsa of your choice. What’s the difference between pico de galo and salsa? Traditional salsa has a thinner consistency with liquid, while pico de gallo is chunky, each of the chopped ingredients are visible.
- Mexican cheese blend – Use your favorite.
- lime juice – A fresh lime, squeezed, really elevates the flavor.
- salt – Enough to taste.
- fresh cilantro – adjust to your taste
- tomatillo sauce – Make your own, or use store-bought!
How To Make Fresh Avocado Tacos
You won’t believe how easy these tacos come together!
(full printable recipe at the end of this post)
Step One: Drain the black beans but be sure not to rinse them so they retain their flavor.
Step Two: Heat a large nonstick skillet over medium heat. Place the tortillas in the skillet to warm, about 1 minute on each side. We want them to be hot but still soft.
Step Three: Spoon the beans down the center of a warm tortilla. Place a few slices of avocado along with the beans. Add your guacamole, pico, and cheese (as much as desired). Season with salt to taste. Top with a sprinkle of lime juice, a few leaves of cilantro, and drizzle with tomatillo sauce.
Step Four: Fold up your taco and eat while still warm! Enjoy.
Tips and Variations For Avocado Tacos:
You can tell if an avocado is ripe if you are able to apply pressure and the avocado yields, but remains firm. You want it to feel slightly soft, but not mushy.
Warm your tortillas over an open flame (on a gas stove or outdoor grill). This will char them a little, giving them great flavor and they’ll look wonderful too!
If you want your avocado taco to feel more like a fish taco, try breading your avocado slices and air frying or baking them! Although, you’ll want slightly firmer avocados if you choose to fry or bake them so they don’t get mushy in the process.
Try adding some cilantro-lime rice, shredded cabbage, crumbled Cotija, or feta cheese to your avocado tacos.
Raw or roasted bell pepper, charred poblano, chili-lime corn, or green onions would also be great additions.
Be careful when slicing your avocados and removing the pit! I love this 3 in 1 handy avocado tool. It splits, pits, and slices avocados!
Serve your tacos with lime wedges for squeezing, pour a Paloma, and enjoy!
Like This Avocado Taco Recipe? Pin It!
Avocado Tacos
These easy Avocado Tacos come together in minutes and make a filling lunch or a light and fresh dinner. Filled with avocado and black beans, they’re packed full of fiber, protein, and bold Mexican flavors. They disappear almost as fast as I can make them!
Ingredients
- 2 corn or flour tortillas
- 1/2 ripe avocado, thinly sliced
- 1/4 cup Bush's Black Beans in Mild Chili Sauce
- 1/4 cup guacamole
- 1/4 cup pico
- 1/4 cup Mexican cheese blend, shredded
- juice from 1 lime
- salt to taste
- fresh cilantro
- tomatillo sauce
Instructions
- Drain beans, but do not rinse.
- Heat a nonstick skillet over medium heat. Warm each tortilla in the skillet for about 1 minute on each side, or until hot but still soft.
- To serve, spoon some beans down center of warm tortilla. Place a few slices of avocado along the beans. Add guacamole, pico, and cheese as desired. Season with salt to taste. Top with lime juice, a few leaves of cilantro, and drizzle with tomatillo sauce. Fold up and eat while still warm.
Notes
Variations:
- warm your tortillas over an open flame (on a gas stove or outdoor grill). This will char them a little, giving them great flavor and they’ll look wonderful too!
- Try adding some cilantro-lime rice, shredded cabbage, crumbled Cotija, or feta cheese to your avocado tacos.
- Raw or roasted bell pepper, charred poblano, chili-lime corn, or green onions would also be great additions.
- If you want your avocado taco to feel more like a fish taco, try breading your avocado slices and air frying or baking them!
Recommended Products
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 712Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 65mgSodium: 1923mgCarbohydrates: 70gFiber: 13gSugar: 13gProtein: 32g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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