Save to Pinterest Vibrant tangy pickled red onions and creamy crispy avocado crema elevate these quick tacos to a fresh irresistible weeknight meal.
When I first made these tacos the crispy avocado paired perfectly with tangy pickled onions - everyone asked for seconds and now they've become a favorite dinner when we need something fresh and satisfying fast.
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) lime wedges (for serving)
Instructions
- Prepare the Pickled Red Onions:
- In a small bowl combine apple cider vinegar water sugar and salt. Add 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 minutes stirring constantly until golden brown. Remove from heat and let cool. Gently fold 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 spoon of pickled onions (drained) cotija or feta cheese cilantro and jalapeño slices if desired. Serve with lime wedges.
Save to Pinterest We love piling the tacos high and gathering around the kitchen island everyone getting creative with the toppings making each taco a little different. The bright colors always make dinner feel festive.
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) and wheat (panko). For gluten-free tacos use corn tortillas and gluten-free panko. Always check labels for allergies or dietary restrictions.
Nutritional Information
Per serving (2 tacos): Calories 320 Total Fat 17 g Carbohydrates 37 g Protein 7 g
Save to Pinterest These tacos are perfect for a colorful weeknight meal and leftovers make a tasty lunch the next day.
Common Recipe Questions
- → How long should I pickle the red onions for best flavor?
Allow the sliced red onions to sit in the vinegar mixture at room temperature for at least 5 minutes, but up to an hour to deepen the tangy flavor.
- → What can I substitute for sour cream in the avocado crema?
Greek yogurt is an excellent alternative that adds creaminess, or use a dairy-free yogurt for a vegan-friendly option.
- → How do I make the avocado crema crispy?
Toast panko breadcrumbs in olive oil until golden, then gently fold them into the avocado mixture to add a delightful crunch.
- → Can I use gluten-free ingredients in this dish?
Yes, substitute regular panko breadcrumbs with gluten-free panko and use corn tortillas to keep the dish gluten-free.
- → What toppings complement these tacos well?
Shredded lettuce, crumbled cotija or feta cheese, fresh cilantro, and thin jalapeño slices add texture and fresh flavors to these tacos.
- → How should I warm the tortillas for the best texture?
Heat tortillas in a dry skillet or wrap them in foil and warm briefly in the oven until pliable and soft.