Avocado Tacos with Black Bean Pico de Gallo
Serves 4
Adapted from the Washington Post
2 medium tomatoes/20 cherry tomatoes, diced
1 medium onion, diced
1-2 cloves garlic, minced
1 jalapeno, seeded and diced (for less heat, use only half the jalapeno)
12 ounces black beans (canned or cooked), rinsed, and drained
¼ cup lime juice (about 2-3 limes) (plus more for garnish)
¼ cup fresh cilantro, coarsely chopped (plus more for garnish)
½ teaspoon salt
½ cup mayonnaise
2 tablespoons Greek yogurt or sour cream
2 tablespoons sriracha (adjust to your heat tolerance)
8 small tortillas, preferably corn tortillas
4 medium ripe Hass avocados, halved and pitted
1 cup red cabbage, shredded
In a medium bowl, combine the tomatoes, onions, garlic, jalapenos, black beans, lime juice, cilantro, and salt. Mix everything together until well combined. Taste and adjust ingredients and seasoning to your preferences.
To make the sriracha mayo, in a small bowl, combine the mayonnaise, Greek yogurt or sour cream, and the sriracha. Mix and blend everything until you no longer see white streaks from the mayo and yogurt/sour cream. Taste and adjust the sriracha to your heat tolerance.
Warm the tortillas in a skillet. When they are ready, scoop a heaping of avocado into the tortilla and slightly mash them. Top with a good helping of the black bean pico de gallo and some of the red cabbage. Drizzle the sriracha mayo over top. Garnish with extra cilantro and lime juice.
Enjoy!
