How long does it take to make Cilantro Microgreens Tacos with Avocado Salsa?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. These vibrant tacos are packed with flavor, featuring fresh cilantro microgreens and a creamy avocado salsa for a zesty twist.
This recipe takes approximately 25 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
8 small corn tortillas
1 cup black beans, drained and rinsed
1 cup cilantro microgreens, loosely packed
1 avocado, diced
1 small tomato, diced
1 lime, juiced
Salt, to taste
Pepper, to taste
Warm the corn tortillas in a skillet over medium heat for about 1-2 minutes on each side until pliable.
In a bowl, combine the diced avocado, tomato, lime juice, salt, and pepper to make the salsa.
Layer the black beans and cilantro microgreens on each tortilla, then top with the avocado salsa.
Serve immediately with extra lime wedges on the side.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017