Save 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 when I craved something fresh and satisfying after a long workday. That tangy crunch from the pickled onions with the creamy avocado just feels so special - even though it is incredibly quick to whip up.
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 jalapeno 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 jalapeno slices if desired. Serve with lime wedges.
Save My family loves customizing their tacos with extra lime and lots of cilantro. Watching everyone dig in and build their perfect bite is my favorite part of taco night.
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: use glutenfree panko if needed). For glutenfree tacos use corn tortillas and glutenfree panko. Always check labels if you have allergies or dietary restrictions.
Nutritional Information
Per serving (2 tacos): 320 calories, 17 g total fat, 37 g carbohydrates, 7 g protein
Save Serve these tacos immediately while the crema is still crispy and fresh. Squeeze extra lime for even more flavor before enjoying.
Recipe FAQs
- → How do I make quick pickled red onions?
Sliced red onions are soaked in a mix of apple cider vinegar, water, sugar, and salt for at least 5 minutes, allowing a tangy flavor to develop.
- → What gives the avocado crema its crispy texture?
Toasted panko breadcrumbs are folded into the smooth avocado and sour cream mixture, adding a delightful crunch.
- → Can I use different tortillas for this dish?
Yes, both corn and flour tortillas work well. Choose gluten-free corn tortillas if needed.
- → What are good additions for extra substance?
Black beans, grilled corn, or roasted sweet potato can be added to enhance heartiness and flavor.
- → How can I make this dish vegan?
Use dairy-free yogurt in the avocado crema and replace cheese with plant-based alternatives or omit entirely.