Description
These three taco toppings also make great topping on most everything. Simple and flavorful, I think you will enjoy them all!
Ingredients
Avocado Sauce
Serves 4
Time to Make: About 10 minutes
Ingredients:
1 ripe avocado
2 T finely minced onion
2 T sour cream or Mexican crema
2–4 T heavy cream
1/4 t garlic powder
1/2 t salt
A few grinds of black pepper
Juice of 1/2 a lime
Pickled Red Onions
Serves 10
Time to Make: About 10 minutes active/ 20 minutes inactive
Ingredients:
1 large red onion peeled, but root end still attached. Cut into quarters without slicing through the root. Do not separate. Brush with some oil and sprinkle with salt.
3 T white vinegar
3 T water
1 crushed garlic clove
Pinch of oregano
4 peppercorns
Pinch of salt
Grilled Cabbage
Serves 4–8
Time to Make: About 15 minutes active/ 20 minutes inactive
Ingredients:
1 head green cabbage
Olive Oil
Coarse Salt
Juice of 1 lime
Seasonings such as salt, smoked paprika, oregano, garlic powder, onion powder
Instructions
Avocado Sauce:
Mash avocado. Stir in all ingredients while mashing to a sauce consistency. You may want it chunky or smooth and that is your choice.
If you want it more of a thin sauce, add more cream. Add your seasonings to taste. Avocados need to be bold. This sauce is tangier than guacamole and really brings out the richness of the avocado!
Pickled Onions
Directions:
Preheat grill to medium high heat. Grill onion with bulb side down until blackened.
Now turn over and rest root end on grill and grill until that is blackened. It will start to spread like a flower opening. I only grill this partially, so that the onion retains some crispness. Take off fire and let cool.
Now cut off root stem and slice into thin slices.
Place onion, vinegar, water and seasonings in a pot. Bring to a boil. (I know it seems like you need more liquid, but you don’t.) As soon as it boils, turn into a container and let stand until cooled. These are great on sandwiches of all kinds and of course tacos or quesadillas! They keep in the fridge a long time!
Grilled Cabbage
Slice cabbage into 3/4″ rounds. Brush both sides with oil. Season one side well with salt.
Combine lime juice with seasonings and brush on to cabbage. Use more seasonings if necessary to cover cabbage rounds.
Let sit for at least one hour or up to overnight. When ready to cook, preheat grill to medium high.
Place cabbage rounds on an oiled grill and grill until cooked, but not soft. If some of the cabbage strings fall off gather them up and place a pile of them on a grill tray and cook by tossing until browned.
Cabbage can be used as a taco topping or it can even be tossed with cole slaw dressing and served that way as a taco topping or as a replacement for cole slaw.
Notes
Onions do not have to be grilled. They can be sliced and then placed in the pot to pickle. I think grilling gives them more flavor, but is totally optional.
