Tacos with Cream Cheese Salsa
A Mexican favourite with a twist

Tacos with Cream Cheese Salsa

  • Cook: 15 min
  • Servings: 4


  • 200 g natural Cream Cheese
  • 2 avocados
  • 0,5-1 fresh red chilli
  • 1 red onion
  • 2 cloves garlic
  • 16 cherry tomatoes
  • lime
  • leaf parsley
  • 300 g meat (beef or chicken)
  • 8 taco shells
  • salt and pepper


The cream cheese rounds off the salsa, giving a super creamy contrast to the crispy tacos.


Top your tacos with a few red onion rings and finely chopped parsley.

Fill your taco shells with an extra creamy avocado and cream cheese salsa and top with your favourite meat for a tasty and different Mexican meal.

Finely chop the chilli and red onion. Mince the garlic and quarter the cherry tomatoes. Pit the avocados and cut them into cubes. Place the ingredients in a bowl, add the cream cheese, toss gently and season the mixture to taste with salt and pepper. Fry the meat of your choice in a pan. Fill each taco shell with the avocado salsa and finish off with the meat.