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PAUSE Tacos

By Abigail Koffler

If you're visiting a supermarket anytime soon, pick up a bag of tortillas. Warmed over a gas burner, they offer a perfect vehicle for scrambled eggs, roasted vegetables or refried beans and cheese. After I heard Andrew Cuomo's announcement about the new PAUSE protocol, I felt like I couldn't breathe for an hour. Once I finally resumed inhaling and exhaling, I realized I was starving. The lunch I made was so unexpectedly good. It's going on repeat, though I hope the panic was fleeting.

Makes 2 tacos
Time: 20 minutes

Olive oil
1/2 red onion, thinly sliced
2 c torn leafy greens (collards, kale, etc.)
1 c green or purple cabbage, thinly sliced
Juice of 1 lime
Salt
1/4 c plain yogurt or sour cream
1/2 avocado
2 corn tortillas
A small handful of shredded cheese
Hot Sauce (Valentina is best, but anything will work)

In a large skillet, heat some olive oil over medium-high heat. Add the sliced red onion and cook until softened, about 5 minutes. Add greens and cabbage and season with salt. Cook, stirring occasionally for about 10 minutes until the vegetables have cooked down and have some color. Squeeze some lime juice over the vegetables and turn off the heat.

Meanwhile, add some lime juice and salt to your yogurt to make a crema. Slice your avocado and heat the tortillas over a gas burner until they are lightly charred on each side (it happens fast). If you have an electric stove, heat the tortillas in a pan until they are pliable.

Assembly: Spread each warm tortilla with a thin layer of crema. Top with the vegetable mixture, avocado, and shredded cheese. Finish with a final squeeze of lime and a squirt of hot sauce. Eat sitting down, ideally away from a screen.


Abigail Koffler is a freelance writer based in Brooklyn. She writes the newsletter This Needs Hot Sauce and is currently making a grocery list.