Top 9-Free Crispy Avocado Tacos

Recipe By: Joel Schaefer and Mary Schaefer

Black beans and slaw are the perfect match for crunchy, creamy deep-fried avocados in these delicious plant-based tacos. Our slaw is a from-scratch recipe, but to save on time, you can substitute 3 1/2 cups coleslaw mix for the shredded cabbage and carrot. Photo: Andrew Grinton

Makes: 8 tacos
Free of: gluten and all top allergens

Ingredients

Sweet & Tangy Slaw

1 cup shredded purple cabbage
1 cup shredded green cabbage
3/4 cup thinly sliced radish
3/4 cup grated carrot
1/4 cup chopped green onion
3 tbsp olive oil
3 tbsp lime juice
4 tsp honey
1 tbsp minced jalapeño
1 tsp minced garlic
1/4 tsp salt

Fried Avocados

Canola oil or other high-heat oil, for frying
1/4 cup + 1/4 cup garbanzo bean flour (such as Namaste Foods), divided
1/4 cup cornmeal
1/4 cup allergy-friendly panko bread crumbs
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp salt
Pinch black pepper
1 cup unsweetened hemp milk beverage, plus additional if needed
2 medium avocados, pitted, peeled and sliced into 16 long wedges

Taco Assembly

15 oz can black beans, drained and rinsed
8 soft corn tortillas, warmed
Fresh cilantro

Instructions

For slaw, in a large bowl, combine cabbages, radish, carrot and green onion.
In a small bowl, whisk together olive oil, lime juice, honey, jalapeño, garlic and salt. Pour over cabbage mixture and toss to combine. Refrigerate until ready to use.
For fried avocados, fill a deep fryer with oil, or a large pot with 4-6 inches oil, and preheat to 350° F.
In a medium bowl, whisk together 1/4 cup flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, thyme, salt and pepper. Add milk beverage and whisk to combine. If batter thickens too much, whisk in 1 more tablespoon hemp milk.
In a small bowl, gently toss avocados with remaining 1/4 cup flour.
Dunk each avocado wedge into batter and let excess batter drip off. Fry for 2-3 minutes per batch, or until crisp and golden. Carefully remove with a slotted spoon and place on paper towels to drain.
To assemble tacos, top each tortilla with beans, 2 fried avocado wedges and slaw.
Garnish with cilantro.

Joel Schaefer and Mary Schaefer are the husband-and-wife culinary team behind https://www.yourallergychefs.com/. Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.