| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 217 | 13g | 3g | 22g |
| sugars | fibre | protein | salt |
| 3g | 6g | 4g | 0.3g |
There’s something wonderfully refreshing about our Purslane and Avocado Tacos that keeps me coming back for more. Combining the fresh, succulent flavors of purslane and avocado, these tacos are a treat for the taste buds. Here in Portland, Maine, I’m surrounded by a bounty of local produce and seafood, but it’s always fun to experiment with new ingredients and recipes from other regions.
A Burst of Freshness
Purslane is a recent discovery in my kitchen, and it’s quickly become a favorite. Often referred to as a superfood, purslane is rich in Omega-3 fatty acids, vitamins, and minerals. Paired with creamy avocado, juicy cherry tomatoes, and the zesty tang of lime, this taco recipe offers a vibrant burst of flavors, rivaling any New England seafood dish. The addition of red onion and cilantro brings a crisp, aromatic touch that completes each bite.
The Perfect Balance
These tacos aren’t just delicious; they’re also packed with health benefits. Avocado provides healthy fats that are good for your heart, while the abundance of vegetables ensures a hearty dose of fiber and antioxidants. You can also sprinkle on some crumbled queso fresco for a savory, delightful contrast or add a dash of hot sauce if you prefer a bit of heat.
I love serving these Purslane and Avocado Tacos on a casual weeknight or at a family gathering. They’re remarkably similar to the fresh vibrancy of a ceviche and could be served alongside other light dishes like a quinoa salad or a bowl of chilled gazpacho. You can even mix and match with other taco recipes featuring grilled fish or shrimp for a seafood twist.
Whether you’re a seasoned cook or a kitchen novice, these tacos come together with ease and never fail to impress. I’m always on the lookout for ways to keep meals both exciting and nourishing for my daughters, Erin and Samantha, and this recipe ticks all the boxes.
If you’re interested in learning more about the benefits of purslane, check out [this article](https://www.healthline.com/nutrition/purslane) by Healthline. And for more creative taco ideas, you might find [Bon Appétit’s taco guide](https://www.bonappetit.com/recipes/slideshow/taco-recipes) just as inspiring as I do.
What You’ll Need
- 12 corn tortillas
- 2 large avocados, diced
- 2 cups purslane, coarsely chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 cup crumbled queso fresco (optional)
- Hot sauce, for serving (optional)
Method
Step One
Heat the corn tortillas in a dry skillet over medium-high heat until they are warm and pliable, about 30 seconds per side. Wrap them in a clean kitchen towel to keep warm.
Step Two
In a large bowl, combine the diced avocados, coarsely chopped purslane, halved cherry tomatoes, and finely chopped red onion. Gently mix to combine.
Step Three
Add the chopped fresh cilantro, lime juice, sea salt, and black pepper to the bowl. Toss everything together until evenly coated.
Step Four
To assemble the tacos, place a generous spoonful of the avocado and purslane mixture onto each warm tortilla.
Step Five
If desired, sprinkle with crumbled queso fresco and drizzle with hot sauce.
Step Six
Serve immediately and enjoy your delicious Purslane and Avocado Tacos!
