Purslane and Avocado Tacos with Pico de Gallo
Fresh and flavorful tacos featuring sautéed purslane, creamy avocado slices, and homemade pico de gallo, topped with crumbly cotija cheese. A unique vegetarian taco that combines traditional Mexican flavors with the nutritious purslane green.
Ingredients
- •1 pint grape tomatoes
- •½ cup white onion
- •1 tablespoon lime juice
- •2 teaspoons Serrano chile
- •¼ cup cilantro
- •1 pinch Salt
- •1 pinch black pepper
- •2 cloves garlic
- •1 tablespoon olive oil
- •1 lb purslane
- •8 pieces corn tortillas
- •2 whole avocados
- •½ cup cotija cheese
- •1 serving garnish
Cooking Instructions
- 1.
Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
10 min
- 2.
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
5 min
- 3.
Have a folded kitchen towel ready for the tortillas. 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. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
15 min
- 4.
Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
5 min
- 5.
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
5 min