Save It Vibrant, tangy pickled red onions and creamy, crispy avocado crema elevate these quick tacos to a fresh, irresistible weeknight meal.
The first time I made these tacos, everyone in my family wanted seconds. They come together quickly and every bite feels like something you'd get from a great taco truck right at home.
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 It This recipe quickly became a staple for our taco Tuesdays. Kids love assembling their tacos and experimenting with the toppings.
Allergen Information
Contains milk (from dairy-based crema and cheese) and wheat (from panko; use gluten-free alternatives as needed). Always verify ingredients if you have allergies or dietary restrictions.
Required Tools
Sharp knife, mixing bowls, small nonstick skillet, spoon or spatula, and citrus juicer (optional).
Nutritional Information
Each serving (2 tacos) contains about 320 calories, 17 g total fat, 37 g carbohydrates, and 7 g protein.
Save It These pickled red onion tacos deliver bright flavor and a perfect balance of crunch in every bite. Don't forget the extra lime for serving!
Common Questions About Recipes
- → How long should the red onions be pickled?
For best flavor, let the red onions sit for at least 5 minutes at room temperature. They can pickle up to 1 hour for a deeper tang.
- → What gives the avocado crema its crispy texture?
Toasted panko breadcrumbs folded into the creamy avocado mixture provide a delightful crispy contrast.
- → Can I use alternative tortillas for this dish?
Yes, both small corn and flour tortillas work well and can be warmed in a skillet or oven before serving.
- → Are there suggested variations to add more substance?
Consider adding black beans, grilled corn, or roasted sweet potatoes to make the tortillas more filling.
- → What can be used to make this dish vegan-friendly?
Swap sour cream or yogurt in the avocado crema for a plant-based alternative and omit the cheese or use a vegan substitute.