Purslane and Avocado Tacos with Pico de Gallo
Purslane and Avocado Tacos with Pico de Gallo is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper.
Let it stand while assembling the tacos.
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden.
Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes.
Transfer to a sieve set over a bowl and let it drain.
Have a folded kitchen towel ready for the tortillas.
Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes.
Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas.
Keep them warm in towel.
Quarter avocados lengthwise and remove pit, then peel.
Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo.
Serve with lime wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.