Warm flour tortillas spread with lime-salted mashed avocado and piled with pan-browned vegan deli slices, crisp radish, pickled red onion and parsley, finished with a drizzle of sriracha.
10m prep · 15m cook · 2 servings
Ingredients Instructions
8 slices Vegan Deli Slices 8 whole Small Flour Tortillas 1 whole Avocado ½ whole Lime ¼ tsp Salt 4 whole Radishes ¼ cup Pickled Red Onion Sriracha 2 tbsp Fresh Parsley
Instructions 1 Halve and pit the avocado, scoop it into a bowl and mash with the lime juice and 1/4 tsp salt until mostly smooth. Taste and add more salt if needed. Thinly slice the radishes and chop the parsley. 2 Heat a large non-stick pan over medium heat for about 2 minutes, until hot. 3 Add the vegan deli slices in a single layer, working in batches if needed, and cook about 2 minutes per side, until browned in spots, slightly crisp at the edges and hot through. Transfer to a plate. 4 In the same dry pan, warm the tortillas 1 or 2 at a time for 20-30 seconds per side, until soft, pliable and lightly speckled brown. Stack them under a clean kitchen towel to keep warm. 5 Spread the mashed avocado evenly over the warm tortillas. 6 Top each tortilla with a cooked deli slice, some radish slices and pickled red onion. 7 Drizzle with sriracha to taste, sprinkle with the chopped parsley and serve right away. Estimated nutrition (per serving) Calories 585 kcal
Protein 30g
Carbs 65g
Fat 27g
Fiber 10g
Sodium 2175mg
Sugar 5g
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