These tacos are a regular meal here at the casa, especially since one of us has drifted from omnivorism to semi-vegetarianism.
As a recipe, this one offers many advantages to the home cook: you can scale up or down according to the size of your family; you can go full-tilt vegan and substitute soy cheese for the cheddar; it’s crazy-easy to make.
Let’s begin with the ingredients roll call to serve 3.
1 large avocado, peeled and diced
1 medium tomato, diced
1 medium onion (purple is nice), diced
6 corn tortillas (2 per person for adults)
Splash of apple cider vinegar
Splash of lemon juice
Pinch of salt
Optional toppings: shredded cheddar cheese and good quality red salsa
This recipe is straight forward. Just mix the ingredients up and serve on warm corn tortillas.
Please note that the last three ingredients in the main recipe are to be added in amounts suitable to your taste. I used to just use the lemon juice but have come to appreciate the apple cider vinegar of late.
You can serve them with a side of brown rice or delicious, crisp chips. (We’re partial to Beanitos right now because of the protein boost.)
Dice and mix the tomatos and avocados. Not pictured, the addition of the onion. (Some kids may not eat the onion or, for that matter, the tomatoes. You can easily portion out their ingredients in a separate bowl and save the good stuff for the grown-ups.)
This is my personal favorite apple cider vinegar, that comes with the cobweb-y
On a related note, I learned recently that this decanter is where my maternal grandmother kept her apple cider vinegar back in the day. Although it’s very pretty–and I love the associations, I’m sticking to using the bottle that the stuff comes in.