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Avocado and Goat Cheese Tacos

These tacos are so delicious, and creamy and dreamy and gluten free! To make this recipe the best it can be, be sure to find really good tortillas and use fresh beets. A dry store bought corn tortilla isn’t going to cut it! I buy mine at the Mexican market or my favorite Mexican restaurant still warm in the bag.

Course Main Course
Cuisine Mexican
Keyword classic recipe, easy dinner recipe, gluten-free recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Author Linda Spiker


  • 4 fresh corn tortillas
  • 6 oz good quality goat cheese
  • 1 large avocado or 2 small avocados diced (click here to see how to do it well)
  • 1 small gold and 1 small red beet raw, very thinly sliced using a mandolin
  • 3 green onions sliced
  • Extra virgin olive oil
  • Maldon Flaked Sea Salt
  • 2 limes
  • 2 T Cilantro
  • Cotija cheese for garnish


  1. Slice beets as thinly as you can (using a mandolin makes this really easy).
  2. Crumble goat cheese, dice avocados, slice onions, and chop cilantro.
  3. Generously drizzle avocados with olive oil and lime juice, toss, then sprinkle fairly generously with sea salt, toss. Repeat with  beets in a different bowl.
  4. Heat tortillas in a pan, top with crumbled goat cheese and prepared avocado.
  5. Place 2 slices of red beet and two of gold beet on each taco. Top with green onions, cotija cheese and cilantro, serve.