Sign In
Sign Up Now

Freakin’ Good Tacos!

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
  • Vegetarian
image for Recipe schema
Big Kids Plate
Toddler Plate

Let Your Friends Try This Recipe!

Why we love it:

Every time it’s taco time, I wonder why I ever ate anything that wasn’t a taco. I suppose we need variety, but only if we keep coming back to tacos. This would be a great plan for a party menu, and let your guests assemble their own! Check the Culinary Tips for ways to make this recipe faster.


  • 12 Red Onion
  • 12 cup White Vinegar
  • 1 Tablespoon Honey
  • 2 teaspoons Kosher Salt (divided)
  • 1 Yellow Onion (look for a small one or only use half)
  • 2 cloves Garlic (pressed or minced)
  • 1 Tablespoon Canola Oil
  • 12 teaspoon Chili Powder
  • 12 teaspoon Ground Cumin
  • 2 15-ounce cans Pinto Beans (rinsed and drained)
  • 2 Avocados (large)
  • 1 bunch Cilantro (stems too)
  • 1 Jalapeño
  • 2 Limes (zest and juice, divided)
  • 8 Corn Tortillas
  • 4 Tablespoons Queso Fresco
  • 1 cup Romaine Lettuce (shredded)
  • 1 Roma Tomato

Cooking Instructions


    Thinly slice the red onion and pack into a 1-pint mason jar or similar heat-safe container.

    In a small saucepan, combine a ½ cup of water with the ½ cup vinegar, honey, and ½ teaspoon of salt. Bring the mixture to a simmer over medium heat, then pour the mixture into the jar over the onions. Press the onions down. Transfer to the fridge. Let sit for 15 minutes before using and store for up to 3 weeks.

  • 2. BEANS

    Finely dice the yellow onion and mince 2 cloves of garlic. In a medium saucepan over medium heat, warm the Tablespoon of oil and add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 minutes.

    Add chili powder and cumin. Cook for 30 seconds. Pour in the drained can of beans and ½ cup of water. Stir, cover and cook for 5 minutes.

  • 3. MASH

    Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Add the zest and juice of 1 lime, and more salt to taste. Turn off the heat.


    Scoop the avocados into a food processor or blender. Roughly chop the bunch of cilantro (including stems) and add it to the blender. Add the zest and juice of 1 lime, chopped jalapeño (remove seeds to make it less spicy), 1 - 3 Tablespoons of water, and ½ teaspoon of salt.

    Process until smooth; stop to scrape down the sides as necessary. Add more water or lime if desired to make a thinner sauce. Add more salt to taste.

  • 5. TACO PREP

    Warm tortillas in the oven, microwave, or over a gas flame for a few seconds. Crumble cheese. Slice lettuce. Dice tomato.


    Smear beans down the middle generously. Top with sauce, onions, and crumbed cheese to taste. Finish with lettuce and tomato.

  • 7. SERVING

    You can also serve everything in bowls for Make-Your-Own.

Check out our new features!


    search for our fish taco recipe or sauté some shrimp for these tacos too
    you can buy them ready to go from gourmet stores or in a can at any standard store
    skip making this sauce (and dirtying the blender) and simply serve with diced avocado and chopped cilantro
    dislike it? use basil or parsley or don't make the sauce and serve with only avocado
  • CORN:
    when in season add 1 cup of corn kernels to the pickled onion recipe
    use a jar of pickled jalapeño or serve with pre-made salsa instead
    shredded jack or cheddar

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Go Make-Your-Own here and let them put in what they like
  • I’d also sauté some zucchini or some snap peas so there’s a green vegetable happening
  • Great with watermelon for a summer side dish

For Toddlers

  • Separate the components and I’d serve a half avocado for scooping rather than the blended sauce

For Choosy Eaters

  • You could make some rice for the side, or microwave or sauté some jack cheese into the tortillas to make a quesadilla
  • Separate the components and add fruit or raw veggies to get a full plate for them

Prep Ahead & Use It Up

  1. Make the onions. Store for up to 3 weeks covered in the fridge. You can even add more onions to this liquid later (as long as it has remained clean, ie. no fingers dipping in)
  2. Make the beans ahead. They hold well for 5 days. Reheat in a pot with a little water if they get too thick
  3. Make the cilantro avocado sauce up to 2 days ahead – cover well, airtight

Culinary Skills

Make this faster by omitting some of the components. Some options are: 

  • Buy refried beans ready to go from gourmet stores or in a can at any standard store
  • Skip making the avocado sauce (and dirtying the blender) and simply serve with diced avocado and chopped cilantro
  • Use a jar of pickled jalapeño instead of making the onions or serve with premade salsa instead
Rate this recipe:
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan