Eating In: Avocado Tacos with Pickled Carrot Slaw

Can you tell we enjoy eating tacos in our household? I mean, first of all, tacos are delicious. And second of all, when you buy a pack of tortillas they give you approximately one million tortillas and I am immediately launched into a frantic use-them-all state which requires the making of lots of tacos. Or huevos rancheros. But that’s a tale for another time.

Tacos also tend to be pretty simple. These particular vegetarian tacos, courtesy of Tasting Table, just require a simple pickle and some assembly. And they’re tasty! (Apologies that all my pictures are so weird and dark, all of these recipes are always made and photographed at real dinnertime when the natural light has long since vanished.)

The first step is to boil the pickling liquid and spices for a bit. Would you believe my grocery store was out of jalapeños? What kind of world is this?

You pour the liquid over your chopped vegetables – as always, the chopping takes the longest in this recipe (my kingdom for a sous chef) – and let sit for at least 10 minutes, or until you’re ready to use them.

While the vegetables pickle, MORE CHOPPING! Prep all the other taco accoutrements. I forgot to take a photo of the avocado but it’s important, these being avocado tacos and all.

And then you just pile everything together on corn tortillas. The nice thing about tacos is that they are infinitely customizable – we added cotija cheese to a second round of these.

The verdict? The pickles are the real standout part of this recipe, and could really be paired with any taco fillings you might fancy. The Boy in particular felt these lacked some substance – I think we both ended up eating four or five – and might serve better as part of a larger Mexican meal, or with some kind of protein added. Everyone agreed, however, that they tasted delicious and were simple and quick enough to be an easy weeknight dinner, and the pickles make enough leftovers that we had a second round of tacos (with some shredded chicken) later that week…#taconight!

Avocado Tacos with Pickled Carrot Slaw
I mostly followed the Tasting Table version of this recipe, except that the Boy hates bell pepper with a fiery passion, so we subbed in onion, which pickled quite nicely. The grocery store was also out of jalapeño, but I didn’t like my substitute so please stick to the original. Again, feel free to add in cheese/shredded chicken/whatever to make these your own!
Yield: 8 Tacos
Time: 35 Minutes
Pickled Slaw
1 tablespoon cumin seeds
1 cup distilled white vinegar
½ cup water
2 tablespoons agave syrup or honey
2 garlic cloves, peeled and smashed
1 large jalapeño, thinly sliced into rings
2 tablespoons kosher salt
6 radishes, ends trimmed and very thinly sliced
3 medium carrots, ends trimmed and very thinly sliced lengthwise into strips
1 onion, sliced into strips
Eight 6-inch warmed corn tortillas
2 avocados, halved, pitted and thinly sliced
½ large cucumber, very thinly sliced lengthwise into strips
½ small bunch cilantro
2 limes, sliced into wedges
Pickle the vegetables: To a small saucepan set over medium heat, add the cumin seeds and cook until fragrant and lightly browned, about 2 minutes. Add the vinegar, water, agave syrup, garlic, jalapeño slices and salt and simmer for 5 minutes. To a medium bowl, add the radishes, carrots and onion, then pour the brine over the vegetables and set aside for 10 minutes to pickle.

To each warm tortilla, add 2 pieces of avocado and a few cucumber slices. Top with a few pickled radish slices, carrot slices, onion slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime wedge.

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