Tacos de Verdolagas

Tacos de Verdolagas are a vibrant and flavorful vegan snack featuring purslane, a nutrient-rich succulent, sautéed with spices and wrapped in soft corn tortillas. This dish captures the essence of traditional Mexican street food while being completely plant-based.

Ingredients

• Purslane - 150 grams
• Corn tortillas - 4 small
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1 small, sliced

Steps

1. Rinse the purslane under cold water and remove any tough stems, then roughly chop it.
2. In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
4. Stir in the chopped purslane, season with salt and black pepper, and cook for 5-7 minutes until wilted and tender.
5. Remove from heat and squeeze fresh lime juice over the mixture, stirring to combine.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
7. To assemble, place a generous spoonful of the purslane mixture onto each tortilla, top with avocado slices and chopped cilantro.
8. Fold the tortillas in half and serve immediately.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids, which are beneficial for heart health.
• High in antioxidants and vitamins, contributing to overall well-being.

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