- 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
- Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
- Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
- Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
- Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
- Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.