Avocado Tacos with Pickled Carrot Slaw Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
8 tacos
Ingredients
  • 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
  • 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