This is the Green Taco Sauce they serve at your favorite Taqueria! Served warm in a bowl to scoop up with tortilla chips and even better if you drizzle it on your favorite tacos!

This is the green sauce.

The Green Taco Sauce that you can call fake guacamole. Drizzle on your favorite steak tacos, chicken tacos, or burritos. I’m not kidding – this is what they serve you at your favorite taqueria. It’s because avocados aren’t as economical so one simple ingredient swap makes this taste just as delicious, but so much easier on the pocket.

Taco truck green sauce is easy to make and comes together with just a handful of ingredients. And as luscious and creamy it is, would you believe there’s no dairy? It’s also completely gluten-free, AND there is no avocado in this recipe.

Avocado haters, this one goes out to you!

We start by grabbing some Mexican squash and tomatillos. They make rich taqueria guacamole without having to add crema or avocados. We’ll cook them and then blend them with a combination of serrano peppers and jalapeno, with onion, garlic, cilantro, and a few other flavor-packed ingredients.

That’s it! 

And unlike a guacamole salsa which combines salsa verde (green salsa) ingredients with avocados, this one uses Mexican zucchini as the base and is such a great starter for dishes like enchiladas and so much more.

• Mexican squash: also called calabaza or Calabacita, which means little squash. It is the base of a good salsa verde Taquera. I use about 12 ounces of squash and don’t suggest using more than that for this recipe.
• Tangy Tomatillos: you’ll remove the papery husk of the tomatillos before we boil them in a pot with the squash.
• Spicy Serranos: I remove the seeds and ribs to keep things mild, using 2 serrano peppers. I find that it is just about all we can handle in terms of spice. Remember chiles Serranos are the ones that have the heat here.
• Jalapeños: add a complexity to the sauce and take it to the next level. Remove the ribs and seeds to keep the spice level at bay!
• Garlic: you’ll need a handful of whole garlic cloves. We’ll fry these in the oil with the remaining ingredients.
• White Onion: I cut these into large wedges before frying. All of this will get blended up in a blende or food processor later.
• Avocado oil: we’ll use this to fry the ingredients for the salsa verde Mexicana.
• Cilantro: adds earthiness to the recipe. I use both the leaves and stems.
• Chicken Bouillon: adds the salt that this recipe needs and gives it a bit of umami. Feel free to use a vegetarian alternative to keep things vegan/vegetarian-friendly! 

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