Purslane and Avocado Tacos with Pico de Gallo

Ingredients

• 1 pint grape tomatoes, quartered
• 1/2 cup chopped white onion
• 1 tablespoon lime juice, or to taste
• 2 teaspoons minced fresh Serrano chile, or to taste
• 1/4 cup chopped cilantro
• Salt
• Freshly ground pepper
• 2 large garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1 lb purslane, including tender upper stems, chopped (about 6 cups)
• 8 fresh corn tortillas
• 2 avocados
• 1/2 cup crumbled cotija cheese (about 3 ounces), or to taste
• cilantro sprigs and lime wedges for serving

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