Avocado Tacos With Pickled Carrot Slaw Recipe
A meat-free taco recipe ideal for summertime snacking
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
Vegan taco night? Yes, indeed.
Prep Time
30
minutes
Cook Time
5
minutes
servings
8
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