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salsa verde in a glass bowl
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Creamy Salsa Verde For Tacos

This spicy and creamy avocado salsa verde is great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas.
Course Appetizer
Cuisine Mexican
Diet Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (about 1 cup)
Calories 167kcal
Author Dora S.

Ingredients

  • 2 Avocados, large, seed removed, flesh scooped out
  • ½ cup Liquid from Mexican Pickled Jalapeños (see note)
  • ¼ cup Chopped cilantro
  • 1 Pickled jalapeño pepper (optional)

Instructions

  • Blend all the ingredients until smooth. 
  • Season to taste with salt and pepper. 

Notes

To make this a tomatillo avocado salsa add one cooked tomatillo. A tomatillo is a type of green tomato native to Mexico, to cook it, remove the papery husks, rinse them, then cook them in boiling water for about 5 minutes or until they soften.
You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña  or you can make your own.
If you want to make this a mild salsa verde omit the jalapeños and use 1/4 cup of jalapeño pickling liquid and 1/4 cup of fresh lime juice. 

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 354mg | Potassium: 533mg | Fiber: 7g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg