Pickled Onions: ½ red onion, sliced into 1/8” rounds 1 tsp cane sugar ¼ cup vinegar ½ tsp sea salt
Garnish: 1 avocado 1 lime wedge 1 tbsp salt 1 cup cabbage, shredded
For the crumble, in a medium pan over medium heat add the oil, diced onions, and chopped garlic. Season with salt and cook until soft. Add the crumble and chipotle powder, and increase the heat. Fry until the onions are well caramelized. Add the tomatoes and cook until slightly thickened. Remove from heat.
To pickle the onions, combine all the ingredients, mix well and allow to stand. There may be some sugar and salt that does not dissolve. This can be done up to 3 days in advance.
To assemble, heat the tortilla wrapped in a moist towel in an oven briefly. Destone and scoop out the avocado flesh (alternatively destone, quarter and pull off peel) slice thinly and divide onto the tortillas, then layer the cabbage, then crumble, then pickled onions (drained), then pico de gallo. Garnish with a lime wedge and cilantro.
Pico de Gallo
8 plum tomatoes, quartered, seeded and diced
1 jalapeño pepper, quartered, seeded and finely diced