These super simple Avocado Tacos are dressed with a cabbage slaw and a zingy lime dressing, garnished with cilantro, and hugged by a warm corn tortilla.
If you were to look in my fridge on any given day, well, I apologize—it’s weird in there sometimes. I could have a half-cut pineapple and a giant knob of fresh ginger sitting next to leftover beef stew, a pack of raw chicken defrosting on a plate on the bottom shelf, and a whole crisper drawer full of harvested kale that has yet to be washed. But no matter what day it is, I can guarantee you’ll always find these four things: cilantro, avocado, cabbage, and a family-size bag of corn tortillas.
Tacos aren’t just a tasty bite at a restaurant for me. Tacos are a way of life. They’re quick, filling, tasty, and typically inexpensive when you make them yourself. You can put nearly anything inside a corn tortilla, including leftover odds and ends from your fridge, which makes them an essential part of my commitment to less food waste this year! Another great thing about tacos is that they don’t have to be complicated. In fact, some of the best tacos I’ve ever had only use three or four ingredients.
These avocado tacos are on the simpler side of tacos, but my lord, are they delicious! The lime dressing is only three ingredients, and it tastes amazing drizzled on top of the crunchy red cabbage and the smooth, ripe avocado slices. The best part is that you barely have to cook to whip these up; all you need is a dry pan to warm the tortillas. I like to make these as a quick lunch when my husband and I are having a summer yard work day, because we’re usually ready to cool off by noon, the filling for these tacos isn’t hot, and everything about this recipe is nourishing!
Are These Avocado Tacos Healthy?
Absolutely. Avocados are very healthy and are especially rich in fiber and vitamins B6, C, and E, along with doses of folate, potassium, and copper. And don’t forget about all the healthy fats in avocado! Olive oil brings more healthy fats to the picture, and corn tortillas add fiber. Red cabbage is full of fiber and vitamins C and K, plus plenty of antioxidants. This recipe is higher in calories per serving than you might think, but it’s mostly because one taco will presumably include half an avocado, so it’s all healthy calories! You can always put less avocado on your tacos, if you don’t need that much.
Overall, this recipe is vegan, gluten-free, and high in fiber. It could definitely work for some low-carb diets in moderation, but it’s a bit too high in carbs for me to call it keto-friendly.
Ways To Jazz Up Your Avocado Tacos
This recipe is very simple and uses a few ingredients to impart big flavors. If you’re not a minimalist when it comes to tacos, pull up a chair; there are tons of ways to make this recipe your own. You can even maintain the vegan status while making these tacos even tastier!
- Add dairy or vegan cheese: For this style of taco, I prefer a dry cheese that can crumble and doesn’t need to be melted, such as feta, cotija, or queso fresco.
- Add diced raw onion: Raw onion and cilantro are the only two taco toppings you truly need, and I can’t do without either!
- Grill the avocado first: Cut and remove the pit from your avocados, spray each half with oil, and slap ’em on a hot grill for a minute or two. The flavor and creamy texture of grilled avocado can transform these tacos into high-level cuisine!
- Add mushrooms: Slices of grilled portobello mushrooms are my favorite with this one, but you can also sauté or batter and deep-fry them.
How Do I Store Leftovers?
I don’t recommend making more avocado tacos than you’ll eat in one sitting because of the perishable nature of avocados, and warmed corn tortillas really don’t come back from a period of refrigeration. If you have leftovers, you can try refrigerating them in an airtight container for up to a day, but I wouldn’t recommend trying to reheat the tortilla! Store the ingredients separately in the fridge, if possible.
Serving Suggestions
I prefer my tacos oceanside with a side of warm sunshine and a Classic Margarita in hand. This can’t happen for every single taco, but they taste best somewhere tropical! Something about tacos always transports me and reminds me of being on vacation.
The great thing about this avocado taco recipe is you can build off of them as much as you’d like. If you don’t need to keep them vegan, feel free to add Crispy Air-Fried Fish or this zingy Cilantro-Lime Grilled Shrimp along with a creamy Fish Taco Sauce for a more hearty dish. Or keep it as is,and serve with a side of Baked Cilantro-Lime Rice and these tasty Black Beans.
Ingredients
- 4 corn tortillas
- 1 lime juiced
- 1 tablespoon olive oil
- Salt to taste
- 2 ripe avocados sliced
- 1 cup red cabbage shredded
- ¼ cup fresh cilantro chopped
Instructions
- Heat the corn tortillas on both sides in a dry skillet over medium heat, until they are warm and slightly crispy.
- In a small bowl, whisk the lime juice, olive oil, and salt together to create a dressing.
- Arrange the sliced avocados on the warm tortillas, top with shredded cabbage, drizzle with lime dressing, and garnish with chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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