Purslane And Avocado Tacos With Pico De Gallo
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
White Onion (chopped)1 tbsp
Lime Juice (to taste)1 cup
Cilantro (chopped)1
Salt2 large
Garlic Cloves (finely chopped)1 tbsp
Olive Oil2
AvocadosDirections:
1
Make Pico de Gallo: Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper
2
Let it stand while assembling the tacos
3
Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper
4
Let it stand while assembling the tacos
5
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden
6
Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes
7
Transfer to a sieve set over a bowl and let it drain
8
Have a folded kitchen towel ready for the tortillas
9
Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes
10
Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas
11
Keep them warm in towel
12
Quarter avocados lengthwise and remove pit, then peel
13
Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt
14
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo
15
Serve with lime wedges
16
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden
17
Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes
18
Transfer to a sieve set over a bowl and let it drain
19
Have a folded kitchen towel ready for the tortillas
20
Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes
21
Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas
22
Keep them warm in towel
23
Quarter avocados lengthwise and remove pit, then peel
24
Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt
25
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo
26
Serve with lime wedges