Take the breadcrumbs and place in a blender or food processer with onion and garlic. Blend for 60 seconds and set aside. Trust me…the added flavor to your batter is going to make you smile.

Before we get to the avocado, let’s get our mushroom shreds going. In a medium-sized skillet pour in ½ inch of avocado oil and place on medium heat. Add the mushroom shreds, BBQ sauce, paprika, salt, and pepper and cover/cook for 15-20 minutes. Make sure to check and stir every few minutes or so. Remove from heat when done.

In a separate deep cast-iron skillet, pour in 2 inches of avocado oil on medium-high heat. Get the dips ready…set up you dry batter #1 (cornmeal and flour), wet batter (vegan egg and plant-based milk), and dry #2 which is your breadcrumbs concoction. Take your avocado wedges, working in batches, and go #1, wet batter, and #2 then to the oil. Fry avocado until golden brown, approximately 1 to 2 on each side maximum. Remove from heat and place on paper towel.

Let’s bring it all together…heat up your tortillas and add cabbage, bell peppers, jalapeno, avocado, mushroom shreds, and whatever sauces you like and enjoy!!!