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Ingredients

  • 2 avocados semi-ripe
  • black beans refried
  • red cabbage slaw pickled
  • jalapeno crema
  • cilantro

FOR FRIED AVOCADOS

  • 2 avocados just at the beginning of ripeness, so just a tad soft
  • 2 cups vegan buttermilk
  • 1 ½ tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 cups all-purpose GF flour
  • 2 cup GF Panko
  • vegetable oil for frying

FOR JALAPENO CREMA

  • 2 cups of your favorite vegan mayo
  • 1 jalapeno minced seeded if you don’t like too much heat
  • ½ teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • ¼ cup finely chopped cilantro stems are fine
  • Juice of 1 small lime or half a lemon
  • Cabbage slaw: Buy a store-bought pre-mixed slaw kit and throw away the dressing or grab a small whole one

SLAW DRESSING

  • ½ cup canola oil
  • 1 lime juiced
  • salt and pepper
  • 1 tbsp sugar
  • 2 tbsp fresh cilantro

FOR VEGAN BUTTERMILK

  • 2 cups soymilk
  • 1 tsp apple cider vinegar
Avocados move from a side dish to the main ingredient in these tasty tacos

Directions

  • Heat a pan with about 1 ½’’ to 2’’ of cooking oil. Slice avocados into about 4 slices per half, the avocado should be firm enough for you to handle without smushing. Drop the avocado into the buttermilk then dredge through the flour mixture, then return to buttermilk and dredge through panko as the final step. Repeat in batches until all are breaded. Once you see the cooking oil is hot the oil will appear a bit thinner, (don’t let the oil smoke) add your avocado in batches, cook just long enough to the avocado turns golden brown. Remove from heat and set on a paper towel.

Jalapeno crema

  • In a medium bowl add mayo jalapeno, garlic, salt, fresh cilantro, and lime juice. Mix all ingredients together and set aside.
  • Cook note: if you feel the cream is too thick add about a tablespoon of unsweetened plant milk.

Refried black beans

  • Reheat according to package instructions.

Cabbage slaw

  • Combine all ingredients in a bowl and toss

Making tacos

  • Heat tortillas. Spread black beans on the bottom and add 3 avocado slices per tortilla, top with cabbage slaw jalapeno crema, and cilantro and serve.