Avocado Tacos from Loco in South Boston:

2 ea Ripe Avocados
12 ea Brussels Sprouts
8 ea Tortillas

For the Cortido:
1/4 head Julienned Green Cabbage (can use napa or savoy as an alternative)
1 ea Diced Jalapeno Pepper
1/4 ea Shredded Jumbo Carrot
1 Tbls Chopped Cilantro
1/4 ea Julienned Red Onion
3 oz Rice Wine Vinegar
2 oz Granulated Sugar
1 Tbls Chopped Cilantro
TT Kosher Salt

For the Jalapeno Herb Crema:
6 oz Sour Cream
8 Sprigs Fresh Cilantro
6 Sprigs Fresh Parsley
1 ea Garlic Clove
TT Kosher Salt

For the Spiced Pumpkin Seeds:
1/4 cup Raw Pumpkin Seeds
1 T Cumin
1 T Brownsugar
TT Kosher Salt

First start by cutting your cabbage and red onions into thin long strips.  For the cortido, we will start by adding the julienned cabbage and red onions together in a mixing bowl.  Grate the peeled carrots on a box grater and add to the mixing bowl as well.  At that point, add your diced jalapeno pepper, along with the chopped cilantro, and all of the remaining cortido ingredients. Mix well, and place covered into your refrigerator. The Cortido is best when marinated for at least one hour but still has a nice crisp texture to it.

For the Crema, in a food processor blend all ingredients (sour cream, cilantro, parsley, garlic clove, salt) together until smooth and green in color.  Set aside.

For the Spiced Pumpkin Seeds, start by lightly toasting the seeds on low heat in a sauté pan.  Once they begin to become golden brown in color, add the ground cumin and brown sugar, and continue to cook on low heat.  Once the sugar is completely melted, stop the cooking process and let cool on a paper towel.

To assemble the taco, start by coring and peeling your avocado.   On a very hot grill, place the avocado middle side down and season with salt. Let the avocado char a little bit, and flip over for another 30 seconds.  After grilling both sides, remove from grill and cut in half lengthwise.

At Loco, we deep fry quartered brussels sprouts until crispy but if you don’t have a deep fry, you can definitely just sauté them in a sauté pan.

Then begin to lightly grill your tortillas until they soften.  Place a generous portion of cortido on tortilla, and then top with the grilled avocado.  Spoon some of the crema on top of the cortido and avocado, and then finish by topping with brussels sprouts and spiced pumpkin seeds.

And finally, enjoy!

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