Vegan Fried Avocado Tacos

With healthy spring habits in mind and Lent coming up, we decided to feature vegan recipes this month. Personally, I’m wary of anything pretending to be “meat” or “cheese”, but these fried avocado tacos are so delicious, even I didn’t miss the meat. I honestly believe everything is 200% more delicious when fried. Taking something as tasty as avocado and frying it, is almost cheating. The quick pickled onions are a staple here, we use them to jazz up everything from salads to sandwiches. Like the Harissa sauce from last month, this avocado crema has joined our must-have-in-the-fridge-at-all-times list, because we can’t stop spreading it on everything we see and eating it by the spoonful.

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For Quick Pickled Onions

1 cup apple cider vinegar

2 tablespoon sugar

3 teaspoon salt

1 large red onion

In a small bowl, whisk together vinegar, sugar, and salt until dissolved. Thinly slice onion and place in a jar. Fill jar to top with vinegar mixture and let sit at room temperature for two hours. Refrigerate for up to two weeks.

For Avocado Crema

1 head garlic

1 large avocado

Juice from 1/2 lime

½ cup pea milk or milk substitute of your choice

Salt


Preheat oven to 425. Cut the top of the head of garlic and cover exposed cloves with olive oil, wrap in foil and roast for 45 minutes, until tops are browned and fragrant.

In a blender combine 1 avocado, juice from ½ lime, milk substitute, 5 roasted garlic cloves, and a pinch of salt, until smooth.

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Cooking and Assembly

2 large avocados

½ cup flour

¾ cup Panko Bread Crumbs

Juice from 2 large limes

⅛ teaspoon cayenne pepper

⅛ cabbage, shredded

1 cup fresh cilantro, chopped

3-4 thinly sliced radishes

16 corn tortillas

salt

Cut two of the avocados into eighths. For this part of the recipe, avocados that aren’t overly ripe work best, because they won’t fall apart. In a bowl whisk together flour, salt, and cayenne pepper. Place juice from two limes in another bowl, and breadcrumbs in a third. Coat each avocado wedge in flour, then lime juice, then breadcrumbs. Freeze for 10 minutes.

In a dutch oven or deep fryer, heat enough neutral oil to cover the avocado slices. Fry each slice until golden brown.

Heat tortillas in a dry skillet. Top each tortilla with avocado crema, an avocado slice, shredded cabbage, cilantro, radishes, and pickled onions. Top with additional lime juice or hot sauce if desired.

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