This Guacamole Salsa is everything you need to get your tacos to the next level. Made with avocado, tomatillos, and cilantro, this sauce goes well not only with tacos but also with many favorite snacks!

Guacamole Taco Sauce

Guacamole salsa is made of avocados, green chilies, tomatillos, and cilantro. It has a creamy texture and a fresh, herbaceous taste that goes perfectly with many taco recipes.

In Mexico, this sauce is called salsa guacamole, salsa de aguacate, or guacamole taquero. It is served in almost every taco stall and is very popular all over the country.

The guacamole sauce for tacos in fact isn’t too old, this sauce started to be popular in central Mexico, back in the ’90s when some taquerías (taco stands) started to prepare and offer it to their customers.

The recipe came out by combining two of the most loved salsas in Mexico: Guacamole and Tomatillo salsa verde.

To this day, many taquerías and street-food stalls have their own recipe and there’s even a fake version of guacamole sauce that is equally popular because is cheaper and easier to make.

Close-up of guacamole salsa for tacos.

The difference between avocado salsa and guacamole salsa is that guacamole is a dip that has a spreadable texture, and it might include tomatoes. While the avocado sauce includes tomatillos to make it thinner.

Since it has the perfect creamy texture, this sauce is perfect to drizzle over tacos, quesadillas, tostadas, or many other Mexican snacks.

The Ingredients

  • Avocados: Two small ripe avocados.
  • Tomatillos: Optional, you can use fresh tomatillos and boil them or use a can of store-bought tomatillos.
  • Green chiles: Use serrano, jalapeno peppers, or any type of green chilies available to you.
  • Onions: Use white or yellow onions. If you want to use red onions, take in mind the color of the sauce will change.
  • Cilantro: Use a good bunch of fresh cilantro, stems included.
  • Lime: Half a lime is enough.
  • Garlic: Just 1 small clove, you don’t want to cover the sweet taste of avocado. You can use also garlic powder.
  • Salt: Use any type of salt you prefer.
Ingredients for guacamole salsa on a marble surface and labeled with names.

Tip: Ripe avocados can be a little tricky to choose, so we recommend reading this article about how to pick ripe avocados.

How To Make Guacamole Salsa

Clean and wash tomatillos under cold water. Place in a saucepan, cover with water and cook for about 5 minutes or until soft. Drain them and let them cool down.

Cooked tomatillos in a saucepan.

Place first chilies, onion, garlic, salt, and a bit of cilantro in a blender or food processor. Add also about ¼ of water.

Some ingredients for guacamole salsa in a food processor.

Now, blend for 1 minute. Note that this step is optional but I like to do it so the garlic will nicely blend with the ingredients, you can skip this and add all ingredients at once.

Blended garlic, onions, chilies, and cilantro in a food processor.

Next, add cooked tomatillos, avocado, the remaining cilantro, and a squeeze of lime.

Tomatillos and avocado added to the food processor to make guacamole salsa.

Blend until your desired consistency. For a chunky texture, pulse a few times, for a smoother texture blend for half a minute at a high speed.

Blended guacamole salsa on a food processor.

Transfer to a jar or serving bowl and adjust salt and lime juice to taste. Serve or store for later (read tips for storing below).

Recipe Notes And Tips

  • You can adjust the texture to your liking. Blend just a little for a chunkier salsa or blend longer for a smoother version.
  • Don’t use so much lime. Unlike guacamole, you can’t really taste the lime here, but a little lime is needed anyway to prevent the sauce from becoming brown.
  • I don’t like to feel chunks of garlic or onions in my sauce, so I always blend them first.
  • Adjust spicy to taste by adding fewer or more chilies.
  • If you don’t want your sauce to be overly spicy but still want the flavor, remove seeds and membranes from chilies.
  • Tomatillos are not easily available worldwide, so you can leave them out. The sauce will be creamier and so delicious anyway.
  • If you don’t add tomatillos, add 1/2 extra avocado and more water to blend the ingredients.
  • Do not add tomatillos when they’re still hot or the sauce will brown faster.

How To Eat

As the name implies, this guacamole salsa is the perfect pairing for tacos, here are our favorite recipes to serve it:

Drizzling guacamole salsa on a chorizo taco.

But you can serve it also as a dip with tortilla chips or your favorite crispy veggies.

And last, you can also use it as a salad dressing or as a condiment for your favorite noodles, try it!

How To Store

Guacamole salsa lasts up to 3 days in the fridge stored in an airtight container with a bit of lemon juice or water on top. Here’s how:

Place leftovers in a jar and top with a thin layer of lime juice or water. Close the lid and store. When ready to eat, discard the liquid on top, stir the salsa and enjoy!

You can also freeze this guacamole sauce for up to 3 months. Just transfer to a resealable bag and vacuum the air as much as possible. Stick a label with the date of preparation and that’s it!

When you are ready to eat, thaw in the refrigerator, transfer to a bowl, give it a stir and enjoy.

More Mexican Salsas Recipes

Guacamole salsa for tacos.

Guacamole Salsa For Tacos

3 cups
This creamy and spicy guacamole salsa is great for pouring over your tacos or dipping your favorite snacks.
prep 5 minutes
cook 5 minutes
total 5 minutes


  • 2 small ripe avocados
  • ½ lb tomatillos (or 1 -13oz can)
  • 1 bunch cilantro
  • jalapeño or serrano chiles (as many as you want)
  • 1 small onion (cut into chunks)
  • lime juice (to taste)
  • 1 garlic clove (peleed)
  • salt (to taste)


  • Remove the husks from tomatillos, wash them and boil them until soft.
  • Drain tomatillos and allow them to cool down. If using canned tomatillos, drain them too.
  • Add a few chilies, garlic, onion, salt, and some cilantro to a blender or food processor.
  • Add ¼ cup of water and blend for 1 minute.
  • Add tomatillos, avocado flesh, remaining cilantro, more chilies if you want, and lime juice.
  • Blend until your desired consistency (read notes).
  • Transfer the sauce to a bowl or jar and adjust the salt and lime juice to taste.
  • Serve or store for later.


  • The salsa texture will depend on how long you blend it.
  • Adjust lime juice at the end. Unlike guacamole, you can’t really feel the tangy taste here, just a subtle flavor.
  • I don’t like to feel chunks of garlic in my sauce, so I always blend it first with 1-2 chilies and onion.
  • Adjust spicy to taste by adding fewer or more chilies.
  • You can also remove seeds and membranes from chilies.
  • Tomatillos are not easily available worldwide, so you can leave them out.
  • If you don’t add tomatillos, add 1/2 extra avocado and more water to blend the ingredients.
Nutrition Information
Serving: 1cup | Calories: 250kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 787mg | Potassium: 894mg | Fiber: 11g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg
rate this recipeScroll down and leave a comment with stars!

– Did you like this recipe? Then please don’t forget to rate it and leave us a comment below or share it with your family and friends.

Guacamole sauce for tacos.

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Hello! I just made this Guacamole Salsa and it is DELICIOUS! Question: Can I freeze part of my batch so it keeps longer? I doubled the recipe because I didn’t know how much it would make and now I have A LOT of this scrumptious salsa I don’t want to waste!

    1. Hi Jenny, yes you can freeze this salsa for up to 2-3 months. I recommend using a bag and vacuum as much air as possible. When you wan to eat it, thaw it overnight in the fridge, give it a stir and enjoy.

  2. Your photo shows what look like the dried out chilis? Does it matter if they are fresh or dried?

    1. Hi Deseree. The ones in the photo are thai fresh green chilies. You can use jalapeno, thai, serrano, any green hot peppers you can find.

      Dried chilies are usually red and if you use those it can change a bit the color of the salsa but the taste will still be great.

  3. 5 stars
    Loved the consistency of the sauce, I was a bit afraid to use the chillies and endded up being too hot for the kids or the family, but was actually okay for them, very mild. Thank you for the recipe, would love to use more avocado in my cooking!