Grilled Taco Recipe with Spicy Salsamole

Grilled Taco Recipe
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When you hear “tacos,” you probably immediately think of ground beef. Maybe chicken or fish, if you’re wanting something a little different. But really, pork is one of a taco’s best friends. And when you’re preparing snacks for a tailgate party, who better to spend game day with than good friends?

Tailgate Tacos and Spicy Salsamole

All you have to do for this tailgate taco and spicy “salsamole” recipe is to grill up whole pork chops and let them rest. Then, when it’s taco time, chop up that juicy and seared meat, and stuff the shells. We used a combination of store-bought taco shells and shells grilled first for the marks and then fried until crispy.

Before the game starts, make sure you have plenty of salsa and guacamole on hand for toppings, or get a little creative and make some spicy “salsamole,” a festive guacamole salsa that’s so fresh, you just might eat the whole bowl.

Tailgate Tacos and Spicy Salsamole

Tailgate Tacos and Spicy Salsamole Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 cups

Serving Size: 2 tablespoons

Spicy salsamole is a great stand-alone salsa as well as a great topping for tacos, steaks, chicken or fish.


  • 3 ripe Haas avocados, diced
  • 1 small red onion
  • 2 large plum tomatoes
  • 1 clove garlic
  • 4 green onion stalks
  • 2-3 jalapeños
  • 3 sprigs cilantro
  • Juice and zest from one lime
  • Salt and pepper, to taste


  1. Slice avocados in half and remove the pit. With a tablespoon, scoop out the avocado flesh from the skin. Discard skin.
  2. Turn the avocado cut-side down and slice vertically 3 or 4 times. Then, slice horizontally 3 or 4 times so you have nice dices of avocado and place in a large bowl.
  3. Dice onion and tomato. Place in bowl.
  4. Mince the garlic and thinly slice the green onion and add to the bowl.
  5. Slice jalapeños in half and remove seeds and stem. You will see a white vein running along the inside of the jalapeño. This is where all the heat is, so you can remove as much or as little of this as you want for desired heat levels.
  6. Remove the leaves from the stems of the cilantro and roughly chop before adding it to the rest of the ingredients.
  7. Add lime juice and zest and fold everything together gently. Add salt and pepper to taste. If you find that it isn't spicy enough then add more jalapeños, removing the "heat vein" as needed. Serve with chips and as a topping for your Tailgate Tacos.

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