In a way, I feel slightly guilty posting about avocados.
I have a refrigerator brimming with the local bounty of summer and I’m eating something grown from far away.
I knew I wanted to make the switch to eating in season after reading Barbara Kingsolver’s Animal, Vegetable, Miracle. While I’ve never been in one place long enough to really cultivate my garden, I’ve been blessed to have a wonderful CSA that has provided me with what I need through most of the months of the year. I’m planning on canning and freezing more this summer in hopes of getting through winter and ultimately weakening my dependence on international produce.
However, I still have my one or two guilty pleasures.
While living in midwest provides great soil, it does not provide a suitable climate to grow citrus and avocados. I love the flavor limes and lemons provide to many dishes so I often have a couple stocked in my refrigerator. And avocados? They are my guilty pleasure.
Ever since traveling to Costa Rica three years ago, I can’t get enough avocados. However, because I have so much lovely summer produce, I limit my purchasing of avocados to about once a month. Every so often I get a craving that I just can’t over come.
These tacos are a result of that craving.
I’m in the process of really learning about spices. This recipe calls for whole coriander and cumin seeds but you can easily substitute pre-ground spices. Also, these tacos can easily be made vegan by leaving off the cheese and subbing in your favorite sweetener for the honey.
- 1 tablespoon coriander seeds
- ½ tablespoon cumin seeds
- pinch dried pepper flakes
- ½ cup black beans, with liquids
- 1 avocado
- 1 teaspoon olive oil
- juice and zest from ½ lime
- 2 teaspoons honey
- ¼ cup goat cheese
- 4 corn or flour tortillas*
- Preheat Grill
- In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.
- Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.
- Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.
- To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.