Save to Pinterest Vibrant, tangy pickled red onions and creamy, crispy avocado crema elevate these quick tacos to a fresh, irresistible weeknight meal.
The first time I whipped these up, my family couldn&t believe how something so quick could taste restaurant-level. We now crave them whenever we need a lively dinner in a hurry.
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 Whenever we serve these tacos, everyone goes for seconds. They're colorful, fun, and disappear fast, reminding us of cheerful nights around the table.
Required Tools
Sharp knife, mixing bowls, small nonstick skillet, spoon or spatula, citrus juicer (optional)
Allergen Information
Contains milk and wheat. Use gluten-free panko and corn tortillas for allergy-friendly tacos, and check labels if you have any dietary needs.
Nutritional Information
Each serving (2 tacos) has about 320 calories, 17 g total fat, 37 g carbs, and 7 g protein.
Save to Pinterest Make extra pickled onions—they brighten up salads and sandwiches for days. These tacos are the kind of meal you'll crave any night of the week.
Common Recipe Questions
- → How do I make the pickled red onions quickly?
Slice red onions thinly and soak them in a mixture of apple cider vinegar, water, sugar, and salt for at least 5 minutes at room temperature for a bright, tangy flavor.
- → What gives the avocado crema its crispy texture?
Toasted panko breadcrumbs lightly folded into the mashed avocado and creamy base add a distinct crispy crunch to the crema.
- → Can I make this dish vegan-friendly?
Yes, substitute dairy-based sour cream or yogurt with a plant-based alternative and omit or replace the cheese with a vegan option.
- → What tortillas work best here?
Small corn or flour tortillas warmed until pliable are ideal, but corn tortillas enhance authenticity and gluten-free needs.
- → How do I store leftovers?
Keep components separate: store pickled onions and avocado crema in airtight containers refrigerated up to 2 days, and tortillas wrapped to maintain freshness.
- → Can I add extra ingredients for more substance?
Yes, black beans, grilled corn, or roasted sweet potatoes complement the flavors and add heartiness to the tacos.