This dish makes a fantastic starter. I experimented with ingredients for a very long period before deciding that the recipe you currently see was the best. The grits give the tangy flavors of the Asiago and Parmesan cheeses a distinctive texture.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 3 avocados – peeled, pitted, and mashed
- ¼ cup onions, diced
- ¼ teaspoon garlic salt
- 12 (6 inch) corn tortillas
- 1 bunch fresh cilantro leaves, finely chopped
- jalapeno pepper sauce, to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix avocados, onions, and garlic salt in a medium bowl; set aside.
- Arrange corn tortillas in a single layer on a large baking sheet.
- Bake tortillas in the preheated oven until heated through, 2 to 5 minutes.
- Spread tortillas with avocado mixture. Garnish with cilantro and sprinkle with jalapeño pepper sauce.
Reviews
These are so good. I drizzle sweet and sour sauce over the finished product nixing any salsa or taco sauce.
it was really quick and very tasty. good for the DASH diet my husband follows. I will make this again very soon.
Was really good but not enough food for a main dish. Needed more to fill my husband and I up. Plus next time I’ll add tomato’s and salsa to the top. But so good.
i mixed in some lime juice and restaurant style salsa. EXCELLENT!
We loved this recipe! Made it exactly as the recipe called for and this is now a staple for me family
These were delicious. I put my oven on 400 to crisp up the tortillas, and that worked great. I served this with salmon patties. The freshness of the guacamole and cilantro went very well with them!
Delicious and simple!
The recipe is a good start, but it needs a bit more. I added diced tomatoes to give it more texture, mozarella cheese, and dripped cholula sauce onto the tacos for some great flavor.
Didn’t have any flavor. Was pretty much guacamole on a tortilla shell. But less flavor.
Avocado mix was really good. Did not use hot sauce and added 1/4 squeezed lime. Added cumin and a little green chili to beans. Served with tomatoes, lettuce, salsa, cheese and lime slices to squeeze over taco. Nice and Fresh
Firstly, I’d like to say that this recipe has a lot of potential. I followed the recipe exactly when making the avocado mixture, and it’s definitely not bad. It’s pretty much guacamole, and while it’s on the plainer side, it’s still enjoyable. After trying it as is, I added hot sauce, tomato, & lime juice. I couldn’t really get behind having tacos with only guac for filling, and I knew that going into this, so I made a corn, spinach, yellow squash, onion, and black bean fajita mixture and used that & some cheese to accompany the avocado mixture. Really delicious!
Quick and easy with three of my favorites, avocado, cilantro and onions. Thank you VALKARYN.
It was nice and easy to make. Not excellent but nice. The kids didn’t like it.
It was very good but it does need some extra toppings.
this recipe came up in a main dish search, i started out with the above and aded the black beans shown in the picture then added black olives, sour cream and a taco blend of cheese. it inspred me and made a yummy refreshing change to dinner time,
I loved the avocado tacos…so did my kids! I added black beans and tomatoes.
Great base for tacos.
This is basically a taco with guacamole as the filling. Its quite good as a very light lunch or snack but it doesn’t have a lot of heft…the flavors are quite good but If you want this as a meal I would recommend adding some black beans to make it more filling. Thanks for sharing!
These were amazing. Easy and quick to make. I followed another reviewer’s advice and brushed the tortillas with a mix of olive oil and lime juice. Mixed some of the cilantro in with the avocado and garlic salt. Paired it with sour cream, hot sauce, tequila lime salsa, and monterey jack cheese. So good we made more for lunch the next day! Definitely going in our favorites folder. I’d love to try them with other toppings in the future, maybe some beans or even a little meat. I imagine they’d be a good appetizer or party snack as well.
Not horrible – bland! Not sure exactly what is missing. It’s just not for me.
As is, I would rate the recipe four stars – but it does make a great base recipe to adjust to individual taste. I made these for lunch today with a blend of tomato and onion (basically a pico de gallo once the cilantro was mixed in), with some garlic powder and salt. Definitely a keeper of a recipe for its flexibility. Yum!