Supplies
- 5 plum tomatoes
- 3 serrano chiles
- 3 garlic cloves, skin intact
- Chopped cilantro
- Salt and pepper, to taste
- 2 ripe avocados, sliced
- 4 red radishes, thinly sliced
- Corn tortillas
- Chopped cilantro
- Lime wedges
- Oil for grilling
Steps
- Place tomatoes, serrano chiles, and garlic in a cast iron skillet. Dry-roast for several minutes on medium-high heat.
- Since the garlic will blacken more quickly, remove once charred and peel off the skin. Set Aside.
- Continue roasting the tomatoes and chiles, until softened and blistered.
- Meanwhile, grill avocado slices until grill marks appears. Warm-up some tortillas on the same grill. Set aside.
- Place garlic and salt in a molcajete or large mortar and pestle. Grind into a paste.
- Then add the chiles and grind again. Repeat the process with the tomatoes.
- Season with salt and pepper to taste. Mix in chopped cilantro.
- Assemble tacos: place grilled avocado on a tortilla, spoon the salsa over, and garnish with radishes, more cilantro, and lime juice.