Fake Guacamole (Avocado-Free Taqueria Salsa Verde Recipe)
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Updated Jul 29, 2025, Published Aug 31, 2022
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Craving guacamole but not loving those sky-high avocado prices? This creamy Fake Guacamole recipe—also known as Taqueria Salsa Verde—is the avocado-free salsa you didn’t know you needed. Made with zucchini, tomatillos, and chiles, it’s creamy, tangy, and totally irresistible.
The best part? There’s not a single avocado in sight. This guacamole without avocado tastes just like the real deal, thanks to one sneaky, economical ingredient: zucchini. Yep, summer’s favorite squash gets a serious glow-up in this creamy green taco salsa you’ll want to spoon over everything from tacos to tortilla chips.
Table of Contents
- What is Fake Guacamole (a.k.a. Taqueria Salsa Verde)?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Fake Guacamole (Guacamole Falso)
- Serving & Topping Suggestions
- Fake Guacamole Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes You’ll Love
- Fake Guacamole (Avocado-Free Taqueria Salsa Verde) Recipe
What is Fake Guacamole (a.k.a. Taqueria Salsa Verde)?
Fake guacamole, or guacamole falso, is a creamy, tangy green salsa made without avocados. Instead, it gets its rich texture and color from a blend of zucchini, tomatillos, onions, garlic, cilantro, and chiles. Popular in many taquerias across Mexico and the U.S., this taqueria-style green salsa is beloved for its flavor, affordability, and shelf life.
Why You’ll Love This Recipe
- Avocado-Free but Still Creamy: Made with zucchini, not avocados—perfect when prices are high or you’re out.
- Restaurant-Style Flavor: Tastes just like the creamy green salsa at your favorite taqueria.
- Won’t Brown Like Traditional Guacamole: Serve it on a taco bar without worrying about oxidation.
- Budget-Friendly: Just 9 ingredients—most already in your kitchen or garden.
- Freezer-Friendly: Make a big batch and stash it for later.
Ingredients & Substitutions
This guacamole without avocado uses just a handful of pantry staples and summer produce:
- Neutral Oil: I use avocado or canola, but sunflower, vegetable, or corn oil work great.
- White Onion: Adds a sharp bite; yellow onion is a fine sub.
- Fresh Garlic Cloves: Don’t use pre-minced or powdered here.
- Jalapeños & Serranos: Adjust the mix to control heat. Just jalapeños = mild/medium. Add serranos for spice!
- Tomatillos: Fresh, husked, and rinsed. Roasted = next-level flavor.
- Zucchini or Summer Squash: Any variety works—even the round or yellow ones.
- Fresh Cilantro: Can sub parsley if you’re a cilantro-hater.
- Coarse Salt: Adjust if using fine salt—see my salt conversion chart.
See the printable recipe card below for full measurements and instructions.
How to Make Fake Guacamole (Guacamole Falso)
Step 1: Sauté the veggies. In a skillet with oil, cook the onion, garlic, chiles, tomatillos, and zucchini over medium heat until lightly browned and soft. Stir often for even cooking. Let cool and reserve the flavorful oil.
Step 2: Blend it smooth. Add the sautéed ingredients to a blender along with the reserved oil, cilantro, and salt. Blend until creamy with a pourable but thick salsa consistency.
Step 3: Serve and impress. Pair with tacos, burritos, grilled meats, or tortilla chips. Bonus points if you keep the secret ingredient a surprise until after everyone asks for the recipe!
Watch the video and consider this mic dropped.
Serving & Topping Suggestions
- Spoon over carne asada tacos, egg and chorizo breakfast burritos, or squash blossom quesadillas.
- Serve alongside other salsas like Chile de Árbol Salsa, Roasted Tomatillo Chipotle Salsa, Avocado-Tomatillo Salsa, or Salsa Borracha.
- Use as a dip for homemade tortilla chips at parties—it won’t turn brown!
- Drizzle over grilled veggie burrito bowls, brisket nachos, or taco salads.
Fake Guacamole Tips & Tricks
- Use small to medium zucchini for the best texture and flavor.
- Remove chile seeds/membranes if you want a milder salsa.
- Yes, you can use cilantro stems! They get blended smooth and pack lots of flavor.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a sealed jar or bag for up to 3 months. Thaw overnight in the fridge and stir before serving.
Frequently Asked Questions
Yes! Since it’s made without avocados, this zucchini guacamole freezes beautifully with no weird texture after thawing.
They sure do—especially when avocado prices spike. This taqueria salsa verde is common in mom-and-pop shops and taco trucks. Zucchini is the most common swap, but some also use peas or lettuce.
Fake guacamole usually has a creamier, thinner salsa-like texture compared to chunky avocado guac. Taste-wise, this guacamole falso is nearly identical, with a slightly sweeter flavor from the zucchini.
It’s creamy, tangy, and just a little spicy, with all the garlicky, herby, roasted flavors you expect from a green taco salsa. It seriously fools everyone!
Absolutely. Zucchini is low in calories, high in fiber and vitamin C, and makes a delicious base for this healthy taco salsa.
More Recipes You’ll Love
If you try this recipe for my Fake Guacamole (a.k.a. Taqueria Salsa Verde), let me know how it turns out by leaving me a star rating, comment below, and tag @muybuenocooking on the gram!
Fake Guacamole (Avocado-Free Taqueria Salsa Verde)
Ingredients
- 1/2 cup oil (avocado or canola)
- 1/2 white onion
- 3 garlic cloves
- 2 jalapeños, stemmed
- 2 serranos, stemmed
- 4 tomatillos, husks removed, rinsed
- 1 large zucchini or 2 Mexican squash, cut into medium-sized chunks
- 1/2 cup cilantro
- coarse salt
Instructions
- In a skillet with oil, fry onion, garlic, chiles, tomatillos, and zucchini over medium heat until skin browns. Stir constantly for even browning.
- Let cool and reserve oil. Place the cooled, cooked ingredients with oil in a blender.
- Add cilantro and salt, and blend until smooth to a semi-thick consistency.
- Serve salsa paired with your favorite tacos or serve as an appetizer with tortilla chips.
Video
Notes
- Makes about 2 cups of salsa.
- You can use any type of summer squash: zucchini, Mexican squash, or even yellow squash.
- For a milder salsa, remove the seeds and membranes from the chiles before sautéing.
- This recipe is naturally vegan and gluten-free.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
- Perfect for topping tacos, drizzling over grilled meats, or using as a dip for chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the oil supposed to splatter everywhere as the wet ingredients cause it to pop and splash all over the kitchen and myself?
Oh no, I’m so sorry that happened! It sounds like your heat might’ve been a little too high—cooking over medium heat usually helps keep things more manageable. One thing that really helps me is using a splatter screen—it adds an extra layer of protection (especially for your clothes!) from any hot oil splashes. I’ll be sure to add that tip for others too. I hope your salsa still turned out delicious and totally worth the cleanup!
Amazing!! So easy to make! I can see why you need the fresh garlic. I used it as topping for chicken on a bed of cauliflower rice!!! Will make it again!!!
I paired this salsa with tortilla chips, Panela and Queso Fresco for a light appetizer.
It’s super easy an Delicious!!!
Delicious!!! So happy now!! I can’t eat avocados so this was a wonderful treat!! I served it at a BBQ and everyone couldn’t believe it was avocado-free!! Thanks so much for sharing!!!
Made this today and it was fantastic! My kids aren’t big spicy fans so I used 1 jalapeño (de seeded) and 1 poblano. And it was perfect!
Can you can this?