# What You'll Need:
→ Pickled Red Onions
01 - 1 medium red onion, thinly sliced
02 - ½ cup apple cider vinegar
03 - ½ cup water
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
→ Crispy Avocado Crema
06 - 2 ripe avocados
07 - ⅓ cup sour cream or Greek yogurt
08 - 2 tablespoons fresh lime juice (about 1 lime)
09 - ½ teaspoon salt
10 - ¼ teaspoon ground cumin
11 - ½ cup panko breadcrumbs
12 - 2 tablespoons olive oil
→ Tacos
13 - 8 small corn or flour tortillas
14 - 1 cup shredded lettuce
15 - ½ cup crumbled cotija or feta cheese
16 - ¼ cup chopped fresh cilantro
17 - 1 jalapeño, thinly sliced (optional)
18 - Lime wedges, for serving
# Steps to Follow:
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 for even pickling.
02 - In a bowl, mash avocados until mostly smooth. Stir in sour cream or Greek yogurt, lime juice, salt, and ground cumin until creamy and well combined.
03 - Heat olive oil in a nonstick skillet over medium heat. Add panko breadcrumbs and toast for 2 to 3 minutes, stirring constantly until golden brown. Remove from heat, cool slightly, then fold toasted panko into the avocado mixture to create a crispy texture.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable, about 1 to 2 minutes.
05 - Spread a generous layer of 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.
