Avocado Tacos with Pickled Carrot Slaw
Mexican flavors and a rainbow of vegetables make for one deliciously healthy dinner.
1 tbsp. cumin seeds
1 c. distilled white vinegar
½ c. water
2 tbsp. agave syrup
2 garlic cloves, peeled and smashed
1 large jalapeño, thinly sliced into rings
2 tbsp. kosher salt
6 radishes, ends trimmed and very thinly sliced
3 medium carrots, ends trimmed and very thinly sliced lengthwise into strips
1 red bell pepper—halved, seeded and very thinly sliced lengthwise into strips
Eight 6-inch warmed corn tortillas
1½ Hass avocados, halved, pitted and thinly sliced
½ large cucumber, very thinly sliced lengthwise into strips
½ small bunch cilantro
2 limes, sliced into wedges
1. Pickle the vegetables: To a small saucepan set over medium heat, add the cumin seeds and cook until fragrant and lightly browned, about 2 minutes. Add the vinegar, water, agave syrup, garlic, jalapeño slices and salt and simmer for 5 minutes. To a medium bowl, add the radishes, carrots and bell pepper, then pour the brine over the vegetables and set aside for 10 minutes to pickle.
2. To each warm tortilla, add 2 pieces of avocado and a few cucumber slices. Top with a few pickled radishe slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime wedge.