Filling and light, and when seasoned just right, they make the perfect bite-size delight!
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What’s not to love about tacos? There is nothing better than a homemade taco done right. They are one of my most favorite foods. Some of the best tacos I’ve tried are small (about the size of my palm) and include a few ingredients—just like these avocado tacos!
As you can see from the pictures, these avocado tacos are not only beautiful but also easy to make. Seasoned with fresh lime juice and a pinch of salt, the green, tender avocado really pops against the vibrant purple cabbage. Topped with sprinkles of cilantro, all nestled in a soft corn tortilla! These avocado tacos are colorful, yummy, and healthy.
Are Avocado Tacos Healthy?
This recipe is so fresh and clean and features one of my most favorite things—avocados. They contain impressive nutrients and are especially rich in fiber, vitamins B6, C, and E, folate, potassium, and copper. The avocado is also considered an “anti-aging” fruit, stimulating collagen production for a more youthful-looking skin. Consuming avocados can improve your skin thanks to the Vitamin C and E in them. Brighter and softer skin? It’s a win-win!
Vegetarian & Gluten-free Variations
There are so many healthy ways to whip up tacos. You can substitute avocados with various options if you don’t have avocados. Also, feel free to mix up your toppings as much as you’d like. Use red or white onions instead of green onions, and add a dollop of Greek yogurt, which acts as a sour cream replacement and gives it a creamy flavor.
Or create a base with grilled mushrooms or beans, keeping it vegetarian. And if you’re not a fan of corn tortillas but still want to keep this recipe gluten-free, look into the Siete brand. They make a great almond flour tortilla that warms up in no time.
INGREDIENTS
- 4 corn tortillas
- 2 ripe avocados, sliced (and grilled, if desired)
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1 tablespoon olive oil
INSTRUCTIONS
Warm
Heat tortillas.
Dress
Mix lime dressing.
Assemble
Layer avocados, cabbage, dressing, and cilantro on tortillas.
Devour!
FAQs & Tips
Chop the red cabbage and cilantro ahead of time and store them separately in airtight containers in the refrigerator. When ready to serve, cut the avocados in half, remove the pit, and assemble the tacos by adding the pre-prepared ingredients. Warm your corn tortillas right before serving to avoid a stale taste. Finish with fresh lime juice and a drizzle of oil or any additional toppings as desired. They can last in the fridge for up to 24 hours, but I do not recommend storing them longer.
Place them on a cast iron pan and warm them on medium heat. When heating the tortillas, you want to make sure they remain soft. If they start to change color due to the heat, you have gone too far. Tortillas cook fast, so it only takes a few seconds to warm them up. An overly heated tortilla is no good; it ruins the taste.
To keep avocados fresh, sprinkle them with lemon juice. Then, wrap leftover avocados tightly in plastic wrap and refrigerate them.
Serving Suggestions
I prefer my tacos oceanside with a side of warm sunshine and a spicy margarita in hand. This is not always the case, but they taste best somewhere tropical! Something about tacos always transports me and reminds me of being on vacation.
The great thing about this avocado taco recipe is you can build off of them as much as you’d like. Add fresh fish or grilled shrimp and a creamy sauce for a more hardy dish. Or keep it as is and serve with a side of lime cilantro rice (or this fun version made with Cauliflower) and whole black beans. Want more meat? Braise and simmer some pork, transforming this dish into a carnitas dish. Or marinate some steak for a Carne Asada twist. Pull apart some meat from a rotisserie, and just like that, you have chicken tacos in no time. Want to keep it vegetarian? Try these Mushroom Tacos or these Tasty Tofu Tacos made with crispy tofu and zesty veggies.
Ingredients
- 4 corn tortillas
- 2 ripe avocados sliced
- 1 cup red cabbage shredded
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Heat the corn tortillas in a dry skillet over medium heat until warm and slightly crispy.
- In a small bowl, mix the lime juice, olive oil, and salt to create a dressing.
- Arrange the sliced avocados on the warm tortillas, top with shredded cabbage, drizzle with lime dressing, and garnish with chopped cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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