Ayesha Curry's Smoky Avocado Tacos with Pickled Shallots and Green Sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup rice
- 2 limes
- 2 Tbs. cilantro
- 1 large shallot
- 2 Tbs. red wine vinegar
- ½ tsp white sugar
- 4 Tbs. queso fresco
- 8 flour tortillas (soft taco size)
- 2 ears of sweet white corn
- 1 jalapeno pepper
- 2 large avocados
- Pinch of harissa (optional)
- 4 tomatillos
- 1 jalapeno pepper (stemmed, seeds removed)
- ¼ cup chopped white onion
- Juice of 1 lime
- 2 tbs. cilantro
- ½ tsp salt
- Prep and start the rice: If you’re using an outdoor grill, fire it up. If you’re not using a grill, preheat your oven to 450 degrees. While it’s heating, cook your white rice according to the package instructions. Typically you’ll heat up 1 ¾ cups water with a drizzle of olive oil and a generous pinch of salt. Once the water boils, stir in your rice and then cover and reduce the heat to a low simmer. After 20 minutes (or when all the liquid has been absorbed), turn off the heat and set the pot aside with the lid on for 5 minutes.
- Cook the corn: Meanwhile, drizzle your corn with olive oil and season with salt and pepper. Wrap each ear of corn in heavy duty foil and throw them on the grill. Cook until the corn is tender, 18 – 20 minutes. If you’re not using a grill, place the foil wrapped corn on a sheet pan and insert into the oven. Roast for 20 to 25 minutes.
- Quick pickle the shallot: Thinly slice the shallot to make small rings. Warm 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot and cook until just starting to soften, about 4 minutes. Reduce the heat to medium, add the red wine vinegar, sugar, and a pinch of salt and 6 tbs. of water and cook until the shallots are tender and the liquid has evaporated, about 10 minutes stirring occasionally. Cool to room temperature, or chill in the refrigerator until you’re ready to serve.
- Time to grill: Whether you’re using an outdoor grill, or a grill pan on the stove, make sure it’s properly heated. Cut the avocados in half, removing the pit, and then slice in half one more time (into quarters with the skin on). Squeeze ½ lime over the avocado quarters, and season with salt. Begin by grilling the tortillas a few minutes on each side and set aside. Place your avocado quarters flesh side down and grill just long enough to get some nice marks (1-2 minutes each side). Toss your tomatillos in olive oil, season with salt and toss those on the grill for a few minutes each side (until you start to see some char). If you’re at the grill, pull the corn off and bring it inside.
- Finish the rice: Once your rice is done, fluff with a fork. Chop the cilantro. Add the zest and juice of one whole lime over rice and toss in the cilantro. Stir to combine. Add salt to taste.
- Finish the corn: Carefully remove the corn from the foil and wait until it’s cool enough to handle. Cut the corn off the husk into a medium bowl. Finely dice the jalapeño (removing the seeds if you’d like to temper the heat). Squeeze ½ lime over the corn and toss in the jalañpeno. Stir to combine and season with salt to taste.
- Blend the green sauce: In a blender, add in the grilled tomatillos, jalapeño, onion, lime juice, cilantro, olive oil and a pinch of salt. Pulse until all the ingredients are incorporated.
- Assemble the tacos: To assemble the tacos, add a heaping scoop of cilantro rice in the center of the tortilla. Layer on the corn, queso fresco, grilled avocado and pickled shallots on top. Drizzle on the green sauce or leave it on the side. For the adults who like a little extra spice, sprinkle a little Harissa atop each of the tacos. Garnish with a few sprigs of cilantro and lime slices. Enjoy!