Avocado Tacos Recipe

Warm the chapatis or dosas: heat a large skillet over medium heat. Brush lightly with olive oil or ghee and warm each chapati/dosa 30–45 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

Prepare the avocados: halved the avocados, remove pits, and scoop flesh into a medium bowl.

Mash and season: add 2 tablespoons lime juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cumin (if using). Mash to a chunky-smooth texture. Taste and adjust salt or lime.

Make the sauce: in a blender or food processor add 1 cup packed cilantro leaves, 1/2 cup yogurt, 2 tablespoons mayonnaise (if using), 1 tablespoon lime juice, 1 minced garlic clove and 1/2 teaspoon salt. Blend until smooth, adding up to 2 tablespoons water to reach a pourable consistency. Taste and adjust seasoning.

Combine ingredients: in a small bowl mix 2 diced roma tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1/2 chopped jalapeño (optional), 1 tablespoon lime juice and 1/4 teaspoon salt. Stir and let sit 5–10 minutes to meld flavors.

Heat and season beans: heat 1 teaspoon olive oil in a small saucepan over medium. Add 1 cup drained black beans, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Cook, stirring occasionally, until warmed through, 3–5 minutes. Finish with 1 teaspoon lime juice and remove from heat.

Assemble tacos: place a warmed chapati or dosa on your work surface. Spread about 2–3 tablespoons of the mashed avocado down the center.

Layer greens and pico: top the avocado with a small handful (about 1/2 cup) of spring mix, then 1–2 tablespoons of pico de gallo per taco.

Add beans and sauce: spoon about 2 tablespoons of warm black beans onto each taco (or serve beans on the side). Drizzle 1–2 tablespoons of cilantro-lime sauce over each taco.

Garnish and serve: finish with a few cilantro leaves, a squeeze of lime, and hot sauce or red pepper flakes if desired. Serve immediately while bases are warm.