# Components:
→ Pickled Red Onions
01 - 1 medium red onion, thinly sliced
02 - 0.5 cup apple cider vinegar
03 - 0.5 cup water
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
→ Crispy Avocado Crema
06 - 2 ripe avocados
07 - 0.33 cup sour cream or Greek yogurt
08 - 2 tablespoons fresh lime juice (about 1 lime)
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground cumin
11 - 0.5 cup panko breadcrumbs
12 - 2 tablespoons olive oil
→ Tacos
13 - 8 small corn or flour tortillas
14 - 1 cup shredded lettuce
15 - 0.5 cup crumbled cotija or feta cheese
16 - 0.25 cup chopped fresh cilantro
17 - 1 jalapeño, thinly sliced (optional)
18 - Lime wedges, for serving
# Directions:
01 - Combine apple cider vinegar, water, sugar, and salt in a bowl. Add sliced red onion, toss to coat, and let sit at room temperature for at least 5 minutes, stirring occasionally.
02 - Mash avocados until mostly smooth. Stir in sour cream or Greek yogurt, lime juice, salt, and ground cumin until well combined and creamy.
03 - Heat olive oil in a nonstick skillet over medium heat. Add panko breadcrumbs and toast, stirring constantly for 2 to 3 minutes until golden brown. Remove from heat and allow to cool slightly before folding into the avocado crema.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
05 - Spread crispy avocado crema evenly on each tortilla. Top with shredded lettuce, drained pickled onions, crumbled cheese, chopped cilantro, and jalapeño slices if desired. Serve with lime wedges.
