8 corn tortillas
½ cup pico de gallo
½ red onion, sliced into 1/8” rounds
1 tsp cane sugar
¼ cup vinegar
½ tsp sea salt
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
1/4 red onion, peeled and finely diced
1/4 bunch cilantro, cleaned and roughly chopped
2 limes, juice only
Once the tomatoes, jalapeño and red onion are diced, combine them. This can be done a day in advance.
An hour or so before needed, combine the diced vegetables with cilantro, oil, salt, pepper and lime juice. If done too far in advance the salt and lime juice pull a lot of water from the vegetables.
Adjust the seasoning with salt and serve fresh.