Yield: 20–25



2 avocados

1 small red onion, finely chopped

1 clove garlic, minced

1 tomato, chopped

Juice of 1 lime

Salt, to taste

Pepper, to taste


2 teaspoons oil

1 lb. ground beef

½ cup tomato sauce or water

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon black pepper

2 (16-oz.) packages wonton or egg roll wrappers

1 egg, beaten

Salsa, for serving


Prepare the guacamole: In a medium bowl, mash the avocados. Mix in the onions, garlic, tomatoes, lime juice, salt, and pepper. Chill for 30 minutes to allow the flavors to blend.

Prepare the tacotashen: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Heat a large frying pan or skillet over medium heat.
Add the oil and heat until it shimmers.

Add the beef. Using a wooden spoon or spatula, break it up into smaller pieces. Cook 5–8 minutes, until browned and no longer pink. Drain excess fat.

Add the tomato sauce or water, chili powder, salt, oregano, onion powder, paprika, garlic powder, and black pepper. Stir together and simmer over low heat for 5 more minutes.

If using egg roll wrappers, use a small cookie cutter to cut circles and place on the prepared baking sheet.

Place 1 teaspoon of the meat mixture in the center of each circle. With your fingers, wet the edge of the circle with water to help the corners stick together. Form three corners, pinching the edges tightly to seal the triangle. Brush with the beaten egg.

Bake for 15 minutes, until golden and slightly crispy. Serve warm with guacamole and salsa.


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