Save It Vibrant, tangy pickled red onions and creamy, crispy avocado crema elevate these quick tacos to a fresh, irresistible weeknight meal.
I first made these tacos on a rainy Tuesday to cheer up our dinner table. Pickled onions and avocado crema quickly became a favorite with my family, transforming even a plain taco night into something special.
Ingredients
- Pickled Red Onions: 1 medium red onion (thinly sliced), 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, 1 teaspoon salt
- Crispy Avocado Crema: 2 ripe avocados, 1/3 cup sour cream or Greek yogurt, 2 tablespoons lime juice (about 1 lime), 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/2 cup panko breadcrumbs, 2 tablespoons olive oil
- Tacos: 8 small corn or flour tortillas, 1 cup shredded lettuce, 1/2 cup crumbled cotija or feta cheese, 1/4 cup chopped fresh cilantro, 1 jalapeño (thinly sliced, optional), Lime wedges (for serving)
Instructions
- Prepare the Pickled Red Onions:
- In a small bowl, combine apple cider vinegar, water, sugar, and salt. Add the sliced red onion, toss to coat, and let sit at room temperature for at least 5 minutes (or up to 1 hour for deeper flavor), stirring occasionally.
- Make the Avocado Crema:
- In a bowl, mash avocados until mostly smooth. Stir in sour cream (or Greek yogurt), lime juice, salt, and cumin until creamy.
- Crisp the Avocado Crema:
- Heat olive oil in a nonstick skillet over medium heat. Add panko and toast for 2–3 minutes, stirring constantly, until golden brown. Remove from heat and let cool. Gently fold the toasted panko into the avocado crema for a crispy texture.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
- Assemble the Tacos:
- Spread crispy avocado crema onto each tortilla. Top with shredded lettuce, a generous spoonful of pickled onions (drained), cotija or feta cheese, cilantro, and jalapeño slices if desired. Serve with lime wedges.
Save It We often prepare these tacos together on weekend nights, letting everyone assemble their own and share laughs at the table. The crispy avocado crema is always the star, and leftovers do not last past breakfast.
Required Tools
Sharp knife, Mixing bowls, Small nonstick skillet, Spoon or spatula, Citrus juicer (optional)
Allergen Information
Contains: Milk (sour cream or Greek yogurt, cotija/feta cheese), Wheat (panko; use gluten-free panko if needed). For gluten-free tacos, use corn tortillas and gluten-free panko.
Nutritional Information
Calories: 320, Total Fat: 17 g, Carbohydrates: 37 g, Protein: 7 g (per serving; 2 tacos)
Save It These tacos are perfect with a citrusy margarita. Finish with plenty of lime wedges on the side for a burst of brightness.
Recipe FAQs
- → How do you make the pickled red onions vibrant and tangy?
Thinly slicing red onions and soaking them in a vinegar-sugar-salt mixture for at least 5 minutes develops bright, tangy flavors without overpowering the dish.
- → What gives the avocado crema its crispy texture?
Toasted panko breadcrumbs folded into mashed avocado crema create a delightful crunch that contrasts the creamy base.
- → Can I use alternative tortillas for this dish?
Yes, both corn and flour tortillas work well; warming them until pliable ensures they hold the fillings without breaking.
- → What are good cheese substitutes for dietary preferences?
Feta or cotija cheese adds saltiness, but for dairy-free options, plant-based cheese alternatives or omitting cheese entirely works well.
- → How can I add extra substance to these tacos?
Incorporate ingredients like black beans, grilled corn, or roasted sweet potatoes to boost flavor and texture.