These Guacamole Tacos are so simple, delicious, vegan, and full of rich, velvety avocado and sweet corn that I just had to share with all the Offbeat Homies! Plus they can be made with just five ingredients — or you can top them with as many things as you’d like!
This recipe will serve about four people around 2-3 tacos each…
- 4 avocados
- 2 ears of corn
- Corn tortillas
- Salt and pepper
- Red onion
- Chopped jalapenos
- Whatever taco toppings you like!
Shuck the corn and place the bare ears directly on the burners of your gas range. If your corn has one of those natural stalk handles, leave it on — that’s a handle! (If you don’t have a gas range, check out this simple recipe on oven roasting corn.) Turn heat to medium-high so the flames are licking the corn — turn them every minute or so, as they crackle and pop and bits of them turn black. Lightly and unevenly blackened is what you’re going for here — think fire roasted.
Peel and cube the avocados however you like. This is what I do: slice the avocados in half with a large knife and remove pits. To do this I thwack my large knife pretty hard into the avocado pit, so it sticks into it, then I twist it lightly and lift to remove the pit, which can be removed from the knife by running it along the edge of your sink, so the pit falls into the sink. [Editor’s note: This can be dangerous so be careful!] Then I peel and roughly chop the avocado halves.
To remove the corn from the ear, stand the corn up on the narrower side, holding the wider base, or the stalk if the corn has one, then using a large sharp knife, cut the corn away from the ear straight down from the top to the bottom. If you don’t cut it down to the bottom of the kernels, you can take a second pass. You won’t really be able to cut off much of the ear beyond the kernels because it’ll feel distinctly firmer and harder to cut. Remove kernels from both ears of corn and add to the bowl with the avocados.
Cut the lime in half and add the juice of one half to the avocado-corn mixture. Add a dash of salt and a healthy grinding of black pepper. Using a large spoon, mix and occasionally mash the avocados-corn mixture until it resembles half-mashed guacamole, or until it reaches the consistency you desire. I like mine to be very chunky, but held together with mashed avocado.
Now you can either spoon this directly into the corn tortillas, or you can lightly toast the tortillas, by placing them on your stove burner on medium-high for a few seconds on each side, then add the filling.
Squeeze the other half the lime over top of your prepared tacos and add any additional toppings you may want. We like to do cilantro and red onion!
If you’re feeling more adventurous, here’s a slightly more complicated version of this recipe — it involves some simple, light pickling of red onions.