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VERMONTTORTILLA COMPANY

Tacos

Avocado Tacos

Ripe avocado is the center of these simple corn tortilla tacos. Thin shallot and jalapeño slices, cilantro, chili powder and fresh lime add crunch, heat and brightness.

Prep time
10 minutes
Cook time
5 minutes
Makes
2 large or 4 small tacos

Estimated total time: 15 minutes.

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Corn tortilla topped with avocado slices, shallot rings, jalapeño, chili powder and cilantro beside a lime half
Serving inspiration · Vermont Tortilla Company

Let’s make it.

  1. Prepare the toppings.

    Thinly slice the shallot and jalapeño. Halve and pit the avocado, scoop the flesh from the skin with a spoon and cut into slices. Cut the lime into wedges.

  2. Warm the tortillas.

    Heat the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until warm and flexible.

  3. Assemble and finish.

    Divide the avocado among two 6-inch tortillas or four 4-inch tortillas. Add shallot, jalapeño slices to taste and cilantro. Sprinkle with chili powder and a small pinch of flaky salt, then squeeze fresh lime juice generously over the top. Serve immediately.

From the kitchen

  • Choose an avocado that yields gently when pressed so its slices are creamy but still hold their shape.
  • Slice the shallot thinly and use as much as you enjoy; a little goes a long way.
  • Use Original or Turmeric corn tortillas, or the 4-inch Street Taco option for smaller tacos.
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