Guacitos (Guacamole Taco Rolls)Source


  • 3 ripe Mexican avocados (slightly squishy, but with some firmness)
  • 1 medium size red onion (~ ½ cup), diced
  • 1 medium size tomato (I used a handful of cherry tomatoes– it’s all I had), diced
  • 2 tsp lime juice
  • 3 gloves of garlic (or more, up to you), minced
  • ½ jalapeño, finely chopped (less or more; again, up to you)
  • ½ tsp cumin powder
  • ¼ tsp ground cardamom
  • ¼ cup cilantro, chopped
  • 1 tbsp sour cream (optional, but adds to the creamy-ness)
  • salt + pepper to taste
  • 10 flour or corn tortillas
  • 2 cups of oil for frying


  1. In a deep and heavy pan bring the oil to 350’F.
  2. Carefully cut the avocado in half, length wise, and pit the core. Using a spoon, scoop out the avocado, and dice neatly.
  3. In a medium-size bowl, fold all the ingredients together. I like my guacamole to be slightly chunky—stir to the consistency you prefer.
  4. Place 1 tbsp of guacamole in the center of a flour tortilla, fold the outer edges in, and tightly roll. Secure the tortilla rolls with toothpicks.
  5. Fry the tortilla-guacamole rolls for 90 seconds on each side, or until golden brown. Carefully remove the rolls from the oil, and allow to cool slightly on a paper towel lined cookie sheet. Serve alongside sour cream, and pico de gallo.

If you’re not feeling the whole roll-making process, take the easy way out and serve with tortilla chips. 


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