Save to Pinterest Vibrant, tangy pickled red onions and creamy, crispy avocado crema elevate these quick tacos to a fresh, irresistible weeknight meal.
I first served these tacos at a busy weeknight dinner and everyone loved how fast yet delicious they were. The pickled onions and crisp avocado crema truly make them 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 to Pinterest My family loves when we top these tacos together at the counter & everyone gets creative with the toppings. It is a fun way to turn dinner into a memorable moment.
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 alternatives if needed and always check the labels.
Nutritional Information
Per serving (2 tacos): 320 calories, 17 g total fat, 37 g carbohydrates, 7 g protein
Save to Pinterest Enjoy these tacos right away for the freshest, crispiest experience. They're perfect for busy weeknights and casual gatherings.
Common Recipe Questions
- → How do I make pickled red onions quickly?
Slice the onions thinly and soak them in a mixture of apple cider vinegar, water, sugar, and salt for at least 5 minutes to achieve tangy, flavorful pickled onions.
- → What adds the crispy texture to the avocado crema?
Toasted panko breadcrumbs folded into mashed avocado crema provide a delightful crispy contrast to the creamy base.
- → Can I substitute the cheese in this dish?
Yes, cotija can be swapped with feta for a similar tangy crumbly texture, or omitted for a dairy-free version.
- → How should tortillas be warmed for best results?
Warm tortillas in a dry skillet or wrap in foil and heat in the oven until soft and pliable to enhance texture and flavor.
- → What are some good additions to enhance these tacos?
Black beans, grilled corn, or roasted sweet potatoes add heartiness and complement the fresh, tangy flavors.