Grilled Avocado Taco


Chef Matt Drummond’s avocado taco construction is a happy marriage of contrasts, starting with a Latin American sauerkraut, or cortido, made of pickled cabbage and red onion, matched with hot pepper for kick. Next comes creamy, charred avocado, then a spicy-cool jalapeno sour cream, and toasted brown sugar-chili pumpkin seeds for crunch. Layer the opposing components into your tortilla for a sensational, chef-approved upgrade to your Taco Tuesday.


Servings: 4


For the cortido:
  • 1/4 head green cabbage (can use napa or savoy as an alternative), julienned
  • 1/4 red onion, julienned
  • 1/4 jumbo carrot, peeled
  • 1 Fresno pepper, diced
  • 1 tablespoon cilantro, chopped
  • 3 ounces rice wine vinegar
  • 2 ounces granulated sugar
  • 1 tablespoon red pepper flakes
  • kosher salt
For the jalapeno herb crema:
  • 6 ounces sour cream
  • 8 sprigs fresh cilantro
  • 6 sprigs fresh parsley
  • 1 garlic clove
  • kosher salt
For the pumpkin seeds:
  • 1/4 cup raw pumpkin seeds
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • kosher salt
For the tacos:
  • 2 ripe avocados, peeled, cored and halved
  • 12 Brussels sprouts, quartered
  • 8 tortillas
  • olive oil


For the cortido:
  1. In a mixing bowl, combine the julienned cabbage and red onion.
  2. Using a box grater, grate the peeled carrot and add it to the mixing bowl. Add the diced fresno pepper, chopped cilantro and the remaining ingredients. Salt to taste. Mix well, cover and place 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:
  1. Combine all ingredients in a food processor and blend until smooth and green in color.  Set aside in the refrigerator.
For the pumpkin seeds:
  1. In a saute pan over low heat, lightly toast the pumpkin seeds until golden brown in color. Add the spices and sugar and continue to cook on low heat.
  2. Once the sugar is completely melted, remove from heat and let cool on a paper towel.
For the tacos: 
  1. On a very hot grill, place the avocado halves 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 slice lengthwise.
  2. Heat a small amount of olive oil in a saute pan and roast the Brussels sprouts until tender. (Or, deep fry in a deep fryer, if possible.)
  3. Lightly grill the tortillas in a saute pan or on the grill until they soften.
To assemble:
  1. Place a generous portion of cortido on each tortilla, and then top with the grilled avocado. Spoon some of the crema on top and finish with Brussels sprouts and spiced pumpkin seeds.

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