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Tomato Tacos with Guacamole Recipe


  • cherry tomatoes, quartered
  • small bunch of fresh coriander, finely chopped
  • grated zest of 1 lime
  • 2tsp white wine vinegar
  • 2 jalapeno chillies, thinly sliced
  • 1-2tsp cayenne pepper, to season, plus extra to serve
  • sea salt, to season


  • 2 large avocados
  • freshly squeezed juice of 1 lime
  • small bunch of fresh coriander, roughly chopped
  • 1 garlic clove, crushed
  • 1 red onion, finely diced

To serve

  • 8 taco shells
  • sour cream, or dairy alternative


To make the tomato salad, mix all the ingredients together in a large mixing bowl, adding cayenne pepper to taste; just 1tsp of cayenne pepper makes a nice, moderately hot salad. Finish with a generous pinch of sea salt.

To make the guacamole, cut the avocados in half using a small, sharp knife. Remove the pit, scoop out the flesh and roughly chop. Mix in the lime juice immediately to stop it discolouring. Add the coriander, garlic and onion, mix all the ingredients together and mash a little using a fork to achieve a rough texture.

Server the salad with the guacamole at the table, with taco shells and sour cream on the side, or build the tacos by putting a large spoonful of the tomato salad in each one, then a similar amount of the guacamole on top. Finish with a dollop of sour cream and a sprinkle of cayenne pepper.

Recipe courtesy of Vegetables by Mat Follas, published by Ryland Peters & Small. Photography by Steve Painter


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