The Table: Avocado Tacos…

Avocado Tacos


  • 1 1/3 cups water
  • 3 tablespoons olive oil
  • 2 tablespoons liquid smoke flavoring (optional)
  • 2 (1 ounce) packages fajita seasoning
  • 5 large avocados – peeled, pitted, and diced
  • 1 large bell pepper – stemmed, seeded, and diced
  • 1 extra large onion, diced
  • 12 (6 inch) flour tortillas


  1. Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Reserve about ½ cup of marinade for the avocados and marinade them in a separate bag. Add peppers and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate all in the refrigerator for 1 hour to overnight; turn occasionally.
  2. Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
  3. Preheat large skillet for medium high heat and lightly oil. Drain marinade from vegetable mixture and avocados (do not add avocados immediately); transfer to a skillet and stir fry until vegetables are tender. Add Avocados the last 3 minutes of cooking,

    Cover with aluminum foil. Place in the preheated oven to keep warm.

  4. Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling. You may top with fresh diced tomatoes and shredded lettuce if desired.
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