These delicioso fresh veggie tacos are by far my favorite vegetable taco! Using a 6- to 7-inch flour tortilla, you can make eight tacos with this recipe. If you want to use larger tortillas, the recipe will make four to six large tacos. I like to toast my tortillas until soft and lightly brown, but not crunchy, in a tiny amount of vegan butter in a skillet. You can either put the butter into the skillet, or just swipe a very tiny amount over one side of the tortilla. Then warm both sides of each tortilla in a medium hot skillet, until the tortillas have softened a bit. I stack them with paper towels between them to prevent sogginess.
You will see 20 minutes of “passive time” in the recipe directions. That’s just the amount of time the red onions are marinating in the refrigerator. In the meantime, you can continue doing taco preparations. The five minutes of “cooking time” is the time you will use to roast the pine nuts and warm the tortillas.
I use both fresh lime juice and bottled lime juice in my recipes. For this recipe, due to the large amount needed, I chose to use bottled lime juice. My favorite is Lakewood brand organic pure lime juice.
When you are cutting the avocados into chunks, be sure to immediately drizzle lime juice on them and toss to coat. This will keep them from getting brown spots or any discoloration from being exposed to air. I also like to sprinkle mine with a little black pepper.
You may be tempted to add the red onions without marinating them, which would be fine, but you will really be missing out on great flavor if you do!
You can make everything in this recipe ahead of time. Just cut up the avocados right before assembling and serving.
Have a look at my Mexican cuisine and Cuban Honduran Salvadoran cuisine recipe sections for meal and menu ideas.
Delicioso Fresh Veggie Tacos
Sweet, tangy, crunchy and yummy - these will become your family's favorite veggie tacos.
In a skillet over medium heat, toast the pine nuts until they begin to slightly brown, 5 to 8 minutes. Remove from heat and remove from the pan immediately. Set aside.
In a small bowl, stir together vinegar, just 1/3 cup of the lime juice, and teaspoon of salt. Add the rings of onion, stirring to marinate all pieces. Cover and chill in the refrigerator for 20 minutes, stirring halfway through.
Meanwhile, in a blender or food processor, blend the cilantro, garlic and 4 tablespoons of remaining lime juice, until the garlic is fully minced. Season with salt and pepper, to taste.
With the blender or processor running, drizzle in the olive oil until the dressing is emulsified or well blended.
Add the avocado chunks to a small bowl and toss with 1 tablespoon of the dressing.
In a separate bowl, toss the greens, slaw mix, sliced radishes, and tomato pieces in the remaining dressing.
Down the center of each warmed tortilla, add some of the greens mixture and toasted pine nuts. Top with 2 or 3 radish slices. Then add the avocado and marinated onions. Sprinkle a few more pine nuts on top, if desired.
Serve immediately with your favorite chips and salsa, or other Mexican or Cuban cuisine.
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