Fried Avocado Tacos with Jalapeno Slaw and Cilantro-Lime Crema
Author: Ashley
Recipe type: Vegan
Cuisine: Mexican, Vegan
Prep time:
Cook time:
Total time:
Serves: 20 Small Fried Avocado Tacos
- 1 package tri-colored coleslaw mixture
- 1 jalapeno, diced (if you are sensitive to spice, you can omit the jalapeno or de-seed it before adding to the slaw)
- ½ cup vegan mayonnaise
- 1 TBS hot sauce (I use Tapatio)
- ½ lime, juiced
- ¼ loosely packed cilantro, chopped
- ½ tsp cumin
- 2 TBS white vinegar
- ½ tsp white sugar
- ½ cup vegan mayonnaise
- ½ cup vegan sour cream
- 2-3 TBS warm water
- ¾ cup loosely packed cilantro
- 1 tso cayenne pepper
- 1 whole lime, juiced
- Salt and Pepper to taste
- Oil for frying
- 3-4 large avocados, sliced in about 1"-2" wedges
- Pack of small 'street style' corn tortillas
- 1 cup panko bread crumbs
- 1 cup tempura batter
- ¾ cup ice cold water
- Salt and pepper to taste
- 1 tsp red pepper flakes
- In a large bowl, mix together vinegar, mayonnaise, hot sauce, lime juice, sugar and cilantro
- Slowly mix in coleslaw or cabbage mixture and stir thoroughly to combine, set aside
- Mix all ingredients in a blender until creamy in texture
- Set aside
- Heat oil in a shallow frying pan on medium heat
- In a bowl, combine ice cold water, red pepper flakes and tempura batter and mix until you reach a pancake-like consistency. Set Aside.
- In a separate boel, add panko bread crumbs and season with about a teaspoon of salt
- Dip avocado slices in tempura batter, shaking off excessive liquid
- Then dip in pank bread crumbs and set aside
- Once all avocado slices are coated, fry on medium to medium-high heat for about 8-10 minutes, turning halfway through
- Heat tortillas in the microwave or on your stovetop
- Assemble tacos with slaw and crema
- ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/fried-avocado-tacos-with-jalapeno-slaw-and-cilantro-lime-crema/
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