Alright, meet my new favorite tacos! These meatless tacos will please even the foremost adamant carnivores in your life.
If you inquire from me , every great taco possesses the subsequent qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and much of fresh flavors. These tacos have those qualities in spades.
Taco Tips & Notes
These tacos are fun to form once you have good company within the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry.
You could easily take these ingredients and switch them into a burrito or burrito bowl (just add rice) or quesadilla. They’re delicious in any form.
INGREDIENTS
Essential components
- Quick-pickled onions
- Creamy avocado dip
- Easy refried beans
- 8 corn tortillas
- Salsa verde
- Shredded green cabbage (for extra crunch)
- Crumbled Cotija or feta cheese
- Chopped fresh cilantro
- Lime wedges
INSTRUCTIONS
- Prepare the onions, avocado dip, and beans as directed, therein order.
- Once they’re ready, warm the tortillas during a large skillet over medium heat in batches, flipping to warm all sides . Alternatively, you'll warm them directly over a coffee flame on a gas stove . Stack the warmed tortillas on a plate and canopy with a dish towel to stay warm.
- To assemble the tacos, spread frijoles refritos down the middle of every tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
- Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.
NOTES
MAKE IT GLUTEN FREE: make certain to shop for 100% corn/certified gluten-free tortillas.
MAKE IT VEGAN: Skip the cheese.
MAKE IT QUICK: you'll , theoretically, substitute store-bought frijoles refritos and guacamole for the avocado sauce. Or make the pickled onions and avocado dip beforehand , therefore the tacos close more quickly.
