Spicy avocado lime tacos
Spicy avocado lime tacos
Ingredients
For the Spicy Avocado Cream
- 2 avocados, large, ripe
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup fresh cilantro, packed, chopped
- 1 jalapeño, small, seeded and minced
- 1 garlic, clove, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Black Bean Filling
- 1 tablespoon olive oil
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For Assembly & Toppings
- 8 corn tortillas, 6-inch
- 1/4 cup red onion, finely diced
- 1/4 cup cotija cheese, crumbled
- 4 radishes, thinly sliced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Spicy Avocado Cream: In a food processor or blender, combine the peeled and pitted avocados, lime juice, 1/4 cup chopped fresh cilantro, minced jalapeño, minced garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
⏱️ 7 min - 2
Prepare the Black Bean Filling: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the rinsed and drained black beans, chili powder, smoked paprika, and garlic powder. Cook, stirring occasionally, for 5 to 7 minutes, until the beans are heated through and the spices are fragrant.
⏱️ 7 min - 3
Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Place the corn tortillas one at a time on the hot surface and warm for about 30 seconds per side, until pliable and slightly charred in spots. Wrap the warmed tortillas in a clean kitchen towel to keep them warm while you continue.
⏱️ 5 min - 4
Assemble the Tacos: To assemble each taco, spread a generous spoonful of the spicy avocado cream onto a warm tortilla. Top with a spoonful of the black bean filling. Garnish with finely diced red onion, crumbled cotija cheese, and thinly sliced radishes. Sprinkle with additional chopped fresh cilantro.
⏱️ 5 min - 5
Serve immediately with lime wedges on the side for an extra burst of freshness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy avocado lime tacos
Ingredients
For the Spicy Avocado Cream
- 2 avocados, large, ripe
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup fresh cilantro, packed, chopped
- 1 jalapeño, small, seeded and minced
- 1 garlic, clove, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Black Bean Filling
- 1 tablespoon olive oil
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For Assembly & Toppings
- 8 corn tortillas, 6-inch
- 1/4 cup red onion, finely diced
- 1/4 cup cotija cheese, crumbled
- 4 radishes, thinly sliced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Spicy Avocado Cream: In a food processor or blender, combine the peeled and pitted avocados, lime juice, 1/4 cup chopped fresh cilantro, minced jalapeño, minced garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
⏱️ 7 min - 2
Prepare the Black Bean Filling: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the rinsed and drained black beans, chili powder, smoked paprika, and garlic powder. Cook, stirring occasionally, for 5 to 7 minutes, until the beans are heated through and the spices are fragrant.
⏱️ 7 min - 3
Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Place the corn tortillas one at a time on the hot surface and warm for about 30 seconds per side, until pliable and slightly charred in spots. Wrap the warmed tortillas in a clean kitchen towel to keep them warm while you continue.
⏱️ 5 min - 4
Assemble the Tacos: To assemble each taco, spread a generous spoonful of the spicy avocado cream onto a warm tortilla. Top with a spoonful of the black bean filling. Garnish with finely diced red onion, crumbled cotija cheese, and thinly sliced radishes. Sprinkle with additional chopped fresh cilantro.
⏱️ 5 min - 5
Serve immediately with lime wedges on the side for an extra burst of freshness.
⏱️ 1 min