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!