Save 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, my friends could not believe how much flavor came from such little prep. We laughed around the kitchen as the pickled onions came together, and everyone wanted seconds of the creamy avocado crema. It's now a regular favorite for busy evenings!
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 Sharing these tacos with my family turned dinner into a colorful, flavorful celebration. Even picky eaters kept reaching for extra lime wedges and more pickled onions!
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), Wheat (panko); for gluten-free tacos, use corn tortillas and gluten-free panko. Always check labels if you have allergies or dietary restrictions
Nutritional Information
Per serving (2 tacos): Calories: 320, Total Fat: 17 g, Carbohydrates: 37 g, Protein: 7 g
Save Try these tacos for a quick dinner that will surprise you with fresh flavor. Leftovers make a fantastic lunch the next day!
Recipe FAQ
- → How long should the red onions be pickled?
Allow the red onions to sit in the vinegar mixture for at least 5 minutes to develop brightness, though up to an hour can deepen the flavor.
- → What makes the avocado crema crispy?
Toasted panko breadcrumbs folded into the creamy avocado mixture provide a delightful crispy texture.
- → Can I use a dairy-free alternative in the avocado crema?
Yes, substitute sour cream with a plant-based yogurt to keep the creamy texture while making it vegan-friendly.
- → What tortillas work best for these tacos?
Small corn or flour tortillas warmed in a skillet or oven provide a soft, pliable base for the toppings.
- → What toppings complement these tacos?
Shredded lettuce, crumbled cotija or feta cheese, fresh cilantro, and thinly sliced jalapeños add layers of flavor and texture.