avocado tacos

avacado tacos

<div>This recipe is based on <a href=/articles/2013/06/nutrition-pov-pillar6>Equinox Nutrition Pillar Six</a>— Eat a Predominantly Plant-Based Diet— and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen. </div><div> </div>Avocado Tacos with Pickled Carrot Slaw Serves 4 Ingredients: Pickled Slaw 1 tbsp. cumin seeds 1 c. distilled white vinegar ½ c. water 2 tbsp. agave syrup 2 garlic cloves, peeled and smashed 1 large jalapeño, thinly sliced into rings 2 tbsp. 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 radishe slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime wedge.

Avocado tacos with pickled carrot slaw

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