taco shop guacamole sauce
taco shop guacamole sauce

Taco Shop Guacamole Sauce

Before you start gobbling tacos or burritos, consider crowning your salty, savory meat with this guacamole taquero – a cross between guacamole and salsa.

Prep Time: 5 minutes

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Recipe Rundown

For over a decade, I have been making this avocado chile sauce in the blender by memory, and I’m finally committing my recipe to paper. It’s about time, too, because this technique is super easy, delicious, and one heck of a compliment to beef, chicken, or anything that goes inside a tortilla.

What Is Guacamole Taquero?

Guacamole taquero is a popular taco condiment that blurs the lines between guacamole and salsa. It’s a smooth blend of creamy avocado with tangy tomatillo. Jalapeno or serrano peppers can be used in any quantity to pack a spicy punch, and lime or water can be used to thin it out.

There’s even a hint of cilantro but you could also include pungent epazote if you have access to it.

Serving Ideas

This is a versatile sauce for enjoying as a dip with salty tortilla chips or serving alongside something savory. I’d put this on any taco, but it’s especially good with the barbacoa Mexican shredded beef recipe because it lightens the savoriness of the beef.

How to Make Taco Shop Guacamole Taquero:

To make this sauce, combine all the ingredients in either a blender, food processor, or large bowl, where you can use an immersion blender for about 1 minute to form a thick sauce (thinner if you add water).

Storing Guac Sauce

Since this recipe contains tomatillos, the green color will keep a bit longer than your typical guacamole recipe, up to 3 days in the refrigerator. However, I think a fresh sauce like this one, is best enjoyed same day.

If you are looking for another fun guacamole inspired recipe, I also have a calabacitas guacamole, that’s practically a meal in itself.

Taco Shop Guacamole Sauce

Before you start gobbling tacos or burritos, consider crowning your salty, savory meat with this guacamole taquero – a cross between guacamole and salsa.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: gluten free, green sauce, guacamole, paleo, salsa, sauce, vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 people
Calories: 11kcal
Author: Chef Sara Furcini


  • 2 tomatillos husked, rinsed, and roughly chopped
  • 6 cilantro leaves or fresh epazote
  • 1/4 cup white onion roughly chopped
  • 1 fresh jalapeno or serrano chile including seeds, more or less to taste
  • 1 lime juiced
  • 1/2 tsp sea salt
  • 2 ripe avocados halved and pitted


  • Put all the ingredients in a blender or food processor. Blend until very smooth. You may add 1/4 cup water to thin the sauce if you like. Taste and adjust with additional lime juice, salt, or chile and blend again. Best enjoyed fresh or within 2 days refrigerated in a sealed container.


How to Make the Guac-Salsa Less Spicy:

Reduce the jalapeno or serrano to 1/2 a pepper and leave the seeds out. This will create a mild spice level.


Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg

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