Veggie Tacos with Avocado Tomatillo Salsa

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

Heat Scale
Submit Recipe

Yields 6 Servings


  • 12-15 ripe tomatillos
  • 1 jalapeno
  • 1 tsp olive oil
  • 2/3 cup diced white onion
  • 3 garlic cloves, minced or crushed
  • 2 cups vegetable stock
  • 1 (14oz) can white beans
  • salt & pepper
  • 2 Tbsp fresh lime juice
  • 6 small corn tortillas, cut into 1/4″ strips
  • 1 tsp olive oil
  • 1 avocado, cubed
  • 1/2 cup chopped cilantro
  • 1/2 cup plain yogurt


  • Turn your oven broiler on high and line a baking sheet with foil.
  • Peel, wash, and cut the tomatillos in half. Place them (cut side down) on the baking sheet along with the peppers* about 4″ under the broiler. Let cook for 4-6 minutes, or until the skins on the tomatillos are starting to blacken.
  • Remove from the heat and transfer (along with all juices on the foil) to a blender.
  • Add the oil to a medium soup pot over medium heat. Once hot, add the onion and garlic. Cook, stirring, until the onions begin to soften (about 4 minutes). Add the vegetable stock, tomatillo puree, and beans. Bring to a simmer, and season with salt & pepper to taste. Add the lime juice before serving.
  • While the soup is cooking, toss the tortilla strips in the olive oil and season liberally with salt. Spread in a single layer on a baking sheet and cook at 400F for 10 minutes, or until golden and crispy.
  • When the soup is hot and seasoned, serve topped with the tortilla strips, avocado, cilantro, and plain yogurt.

Recipe adapted from The Kitchen Paper, 2015