Avocado Tacos With Pickled Carrot Slaw Recipe

Name: Avocado Tacos With Pickled Carrot Slaw Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
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

A meat-free taco recipe ideal for summertime snacking

By Karen Palmer/June 13, 2013 8:58 pm EST

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? Sí for yourself.

Recipe from the Tasting Table Test Kitchen

Avocado Tacos With Pickled Carrot Slaw

No Ratings

Vegan taco night? Yes, indeed.

Prep Time

minutes

Cook Time

minutes

Servings

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

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.
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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