iberico pastrami
Ibérico Pastrami Tacos with Pickled Vegetables and Avocado Lime Crema
Medium
45min
4 Servings
Main
Ibérico Pastrami Tacos with Pickled Vegetables and Avocado Lime Crema

Discover the ultimate fusion of flavors with these Ibérico Pastrami Tacos with Pickled Vegetables and Avocado Lime Crema. Perfect for a main course, these tacos serve four and take just 45 minutes to prepare. The rich, smoky taste of Ibérico Pastrami de Coppa pairs beautifully with tangy pickled vegetables and the creamy, zesty Avocado Lime Crema. These tacos are ideal for a quick yet impressive meal that will tantalize your taste buds and elevate your taco game to the next level. Enjoy the perfect blend of textures and flavors in every bite!

Recipe for Ibérico Pastrami Tacos with Pickled Vegetables and Avocado Lime Crema

Ingredients

  • Ibérico smoked pastrami, thinly sliced
  • 8 small corn tortillas for tacos
  • Shredded cheddar cheese ( 4oz)
  • Pickled red onions  ( 4oz)
  • Pickled jalapeños  ( 4oz)
  • Shredded cabbage  (6oz)
  • Fresh cilantro, chopped  (3oz)
  • 1 lime, cut into wedges
  • 1 avocado, sliced
  • 3 tablespoons of Whole Grain Mustard
  • 1 ripe Avocado
  • 4oz Sour Cream
  • Juice of 1 Lime
  • 1 clove Garlic, minced
  • Salt and Pepper to taste

      Preparation:

      1. Reheat the pastrami: Preheat your oven to 270°F. Remove the pastrami from the vacuum-sealed bag. Wrap the pastrami in aluminum foil, ensuring it is well-sealed to retain moisture.Place the wrapped pastrami on a baking tray. For a 12 oz piece, heat for 20 minutes.For a 22 oz piece, heat for 40 minutes. Ensure the internal temperature reaches 165°F.Carefully unwrap the pastrami. Let it rest for 5-10 minutes before slicing and serving.
      1. Make the Avocado Lime Crema: In a blender or food processor, combine the avocado, sour cream, lime juice, and minced garlic. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
      1. Warm the Tortillas: Heat a large skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are soft and pliable. Set aside and keep warm.
      1. Prepare the Toppings: Slice the avocado and set aside. Chop the cilantro and set aside. Mix the shredded cabbage with a squeeze of lime juice for a fresh crunch.
      1. Assemble the Tacos: Lay out the warm tortillas on a flat surface. Spread about 1 tablespoon of Avocado Lime Crema on each tortilla. Place 2-3 slices of Ibérico Pastrami de Coppa (about 2.75 oz per taco) on top of the crema. Add 0.5 oz of shredded cheddar cheese on each taco. Top with 0.5 oz of pickled red onions and 0.5 oz of pickled jalapeños per taco. Add a small handful of shredded cabbage on each taco. Drizzle a small amount of whole grain mustard over the toppings.
      1. Garnish: Add a couple of slices of avocado on top of each taco. Sprinkle with chopped cilantro. Serve with lime wedges on the side for additional flavor.
      1. Serve and Enjoy: Arrange the tacos on a serving platter. Serve immediately, allowing each person to squeeze fresh lime juice over their tacos as desired. These Ibérico Pastrami de Coppa Tacos are a delightful mix of rich, smoky pastrami, tangy pickled vegetables, and creamy Avocado Lime Crema, offering a unique twist on a traditional taco. Perfect for a quick and impressive meal!
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