Purslane and Avocado Tacos with Pico de Gallo

Fresh and flavorful tacos featuring sautéed purslane, creamy avocado slices, and homemade pico de gallo, topped with crumbly cotija cheese. A unique vegetarian taco that combines traditional Mexican flavors with the nutritious purslane green.

4 servings

40 min

Published October 4, 2025

Ingredients

•1 pint grape tomatoes
•½ cup white onion
•1 tablespoon lime juice
•2 teaspoons Serrano chile
•¼ cup cilantro
•1 pinch Salt
•1 pinch black pepper
•2 cloves garlic
•1 tablespoon olive oil
•1 lb purslane
•8 pieces corn tortillas
•2 whole avocados
•½ cup cotija cheese
•1 serving garnish

Cooking Instructions

1.
Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
10 min
2.
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
5 min
3.
Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
15 min
4.
Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
5 min
5.
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
5 min

Ingredients

•1 pint grape tomatoes

•½ cup white onion

•1 tablespoon lime juice

•2 teaspoons Serrano chile

•¼ cup cilantro

•1 pinch Salt

•1 pinch black pepper

•2 cloves garlic

•1 tablespoon olive oil

•1 lb purslane

•8 pieces corn tortillas

•2 whole avocados

•½ cup cotija cheese

•1 serving garnish

Cooking Instructions

Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.

10 min

Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.

5 min

Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.

15 min

Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.

5 min

Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.

5 min