Tacos with avocado and salsa verde

Chunky salsa verde and avocado slices are the star ingredients in these meatless tacos with corn tortillas.

Easter is upon us and even though tacos and salsa verde have nothing to do with the Easter holiday, I’m anxious to share this post with you for two reasons.

First off, I am a salsa verde fanatic. It is my favorite salsa choice whenever I visit a restaurant or attend a party and have the option. It’s the one salsa I make more of at home than anything else. I’ve even made a green chili to have with my nachos! The thing about my salsa verde whenever I make it though, is that it’s never spicy. I remove all the seeds from the chiles because it’s all about the flavor for me. No matter how I prepare my chile verde, or salsa verde, the seeds have to go.

My second reason for this post is to share another addiction of mine that is more like a blessing for busy mamas who don’t have time to make tortillas from scratch. Tortillas de maiz (corn tortillas) are simple enough, but when it comes to flour tortillas, I’m a lost soul. They either come out too dry, too thick, not cooked through, and always in different shapes. I cannot roll out a perfectly round flour tortilla if my life depended on it! And to be quite honest, I’d rather prepare a homemade pizza dough than make flour tortillas from scratch. Tortilla Land tortillas have been my saving grace for this reason. Also, they are perfect for making Mexican buñuelos!

I can enjoy my breakfast burritos with a tortilla that’s as close to a homemade one than any other tortilla in the grocery stores right now. Have you tried them?

Today I would like to show you one way in which we like to eat them here at home. So, let’s get back to that salsa verde.

The basic ingredients that I typically use in a salsa verde are tomatillos, white onion, garlic, jalpenos, lime, and cilantro. I add the lime toward the end after I’ve blended it for a few seconds. This allows me to control some of the acidity in the salsa.

Sometimes I leave out the tomatillos and add more yellow jalapenos like in my chile verde sauce recipe. It all depends on what I have available in my fridge and what I’m in the mood for that day.

When you have all the basic ingredients, start by cooking the tomatillos and jalapenos in a well-oiled frying pan for about five minutes. After five minutes add the onion and garlic. Cook another five minutes, turning often. You want them to still have a golden brown sear, but a little bit of blackened skin is okay too.

After ten minutes, turn off the burner and let it all cool down for at least five minutes.

In a food processor, pulse together all the ingredients except the lime juice. The amount of time to pulse blend is up to you. If you want it to be chunky, pulse at least ten seconds then check the thickness. Taste it, then add the lime juice and a little more salt if you feel it needs more. If you want it to be more runny than chunky, pulse a few more seconds.

Don’t be afraid to experiment with salsas. They are so easy to make and personalize to your own liking. Once you get the hang of getting the right ratios, it will get easier to make your own custom salsa flavors.

When you’re done, serve it up alongside a stack of warm corn tortillas and avocado slices to make these mouthwatering tacos.

Other toppings you can add are queso fresco, sour cream, shredded chicken, scrambled eggs. Whatever floats your boat ;).

Enjoy!

Oh, and let me know if you would like to see more recipes using salsa verde. It’s one of the most searched recipes on here, so if you have any suggestions on how you would like to see me use these particular ingredients, let me know! I’d be happy to come up with something new for my readers. If you have a favorite recipe you’d like to share, feel free to share that in the comments as well.

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Chunky Salsa Verde

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 1 cup

Author Stephanie Chavez

Ingredients

• 1 tablespoon extra virgin olive oil
• 6 medium size tomatillos
• 1/4 large white onion
• 1 large garlic clove
• 2 jalapenos seeded
• 1 cup cilantro, packed
• 1 teaspoon sea salt
• lime juice to taste

Instructions

1. Heat oil in a frying pan and start to cook the tomatillos and jalapenos for about five minutes. Turn them over every one or two minutes. After five minutes, add the onion and garlic. Cook another five minutes, turning often. You want them to still have a golden brown sear, but a little bit of blackened skin is okay too. After ten minutes, turn off the burner and let it all cool down for at least five minutes.
2. In a food processor, pulse together all the ingredients except the lime juice. The amount of time to pulse blend is up to you. If you want it to be chunky, pulse at least ten seconds then check the thickness. Taste it, then add the lime juice and a little more salt if you feel it needs more. If you want it to be more runny than chunky, pulse a few more seconds.

***Disclosure: This post is not a sponsored campaign. I have enjoyed using this product at home for a long time and wanted to share my opinion of it to my readers. All opinions, thoughts, ideas, and recipe are 100% my own.