Sunday, January 24, 2016

Avocado & Egg Tacos with Pickled Veggie Slaw

Yield: 8 tacos
Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Pickled Slaw

1 tablespoon cumin seeds

1 cup distilled white vinegar

½ cup water

2 tablespoons agave syrup, Splenda, or any other non-calorie sugar substitute

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

1/3 cup shredded cabbage

1 small onion cut in slivers


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

4 hard boiled egg whites, diced

1/2 cup cooked black beans, drained

1 can corn cooked

salsa to top as needed


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, cabbage, onion, 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 radish slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime

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