# What You'll Need:
→ Pickled Red Onions
01 - 1 medium red onion, thinly sliced
02 - 120 ml apple cider vinegar
03 - 120 ml water
04 - 12.5 g sugar
05 - 5 g salt
→ Crispy Avocado Crema
06 - 2 ripe avocados
07 - 80 ml sour cream or Greek yogurt
08 - 30 ml lime juice (about 1 lime)
09 - 2.5 g salt
10 - 1.25 g ground cumin
11 - 60 ml panko breadcrumbs
12 - 30 ml olive oil
→ Tacos
13 - 8 small corn or flour tortillas
14 - 30 g shredded lettuce
15 - 60 g crumbled cotija or feta cheese
16 - 15 g chopped fresh cilantro
17 - 1 jalapeño, thinly sliced (optional)
18 - Lime wedges, for serving
# Directions:
01 - Combine apple cider vinegar, water, sugar, and salt in a small bowl. Add sliced red onion, toss to coat, and let sit at room temperature for at least 5 minutes, stirring occasionally.
02 - Mash avocados in a bowl until mostly smooth. Stir in sour cream or Greek yogurt, lime juice, salt, and ground cumin until creamy.
03 - Heat olive oil in a nonstick skillet over medium heat. Toast panko breadcrumbs for 2 to 3 minutes, stirring constantly, until golden brown. Remove from heat and cool. Gently fold toasted panko into the avocado crema for crisp texture.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
05 - Spread crispy avocado crema on each tortilla. Top with shredded lettuce, a spoonful of drained pickled onions, crumbled cotija or feta cheese, cilantro, and jalapeño slices if desired. Serve with lime wedges.
