Uno, Avocados, Tres

A meat-free taco recipe ideal for summertime snacking

Tacos without braised pork, crema or queso fresco? Yes, it can be done–and done well–as evidenced by our Test Kitchen's meat- and dairy-free tacos. A quick-pickled carrot, bell pepper and radish slaw cuts through the richness of thick slabs of Hass avocado; cooling cucumber matchsticks, a showering of cilantro leaves and a squeeze of lime make the sprightly tacos ideal for summertime snacking. Still wary of a vegan taco night?  for yourself.

Recipe from the Tasting Table Test Kitchen

Avocado Tacos With Pickled Carrot Slaw
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Vegan taco night? Yes, indeed.
Prep Time
30
minutes
Cook Time
5
minutes
Servings
8
tacos
Total time: 35 minutes
Ingredients
  • Pickled Slaw
  • 1 tablespoon cumin seeds
  • 1 cup distilled white vinegar
  • ½ cup water
  • 2 tablespoons agave syrup
  • 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 red bell pepper--halved, seeded and very thinly sliced lengthwise into strips
  • Tacos
  • Eight 6-inch warmed corn tortillas
  • 1½ Hass avocados, halved, pitted and thinly sliced
  • ½ large cucumber, very thinly sliced lengthwise into strips
  • ½ small bunch cilantro
  • 2 limes, sliced into wedges
Directions
  1. 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 bell pepper, then pour the brine over the vegetables and set aside for 10 minutes to pickle.
  2. To each warm tortilla, add 2 pieces of avocado and a few cucumber slices. Top with a few pickled radish slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime wedge. Calories per Serving (2 tacos): 340; Sodium: 125mg; Total Carbohydrate: 54g; Fiber: 10g; Protein: 5g; Fat: 14g
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