Avocado Tacos

Proof that tacos don’t need meat to satisfy. Ripe avocados get mashed with onion and garlic salt into a creamy, almost guacamole-like filling, then spread over warm corn tortillas and topped with cilantro and a shake of jalapeno hot sauce.

Warming the tortillas in the oven first is a small step that matters a lot. Cold corn tortillas crack and taste pasty, but a few minutes of heat makes them pliable and brings out their toasty corn flavor, so they fold around the filling without breaking.

The avocado does double duty as both the rich heart of the taco and its sauce, buttery against the bright cilantro and the heat of the jalapeno. With nearly 7 grams of fiber a serving and no cooking beyond warming the tortillas, it’s about as easy as a satisfying vegan meal gets.

Build them right before eating so the avocado stays green and the tortillas stay warm.

Pro Tips

• Use avocados that yield to gentle pressure; underripe ones won’t mash smooth.
• Mash with a squeeze of lime to keep the avocado from browning and to add brightness.
• Warm the tortillas just until pliable; overheating makes them stiff and brittle.
• Season the mash boldly, since avocado can take more salt than you’d expect.

Variations

• Add diced tomato, sweet corn or black beans for extra texture.
• Top with crumbled queso fresco or a spoonful of salsa.
• Scatter pickled red onion and a squeeze of lime over the top.