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fried avocado tacos

Fried Avocado Tacos

Course Main Courses
Cuisine Mexican


  • 1 cup homemade bread crumbs 3-4 pieces of bread for toast
  • ¼ cup of onion
  • 5 peeled garlic cloves
  • ¼ cup of cornmeal
  • ¼ cup of unbleached flour
  • 2 vegan eggs
  • 1 cup of plant-based milk oat is what I like
  • 3-4 large avocados cut into wedges, approximately 6-8 for each
  • 2 large king oyster mushrooms shredded shred with a fork vertically
  • 2 tbsp of BBQ sauce
  • 1 tsp of paprika
  • 1 tsp salt
  • 1 tsp of pepper
  • Avocado oil
  • 2 tbsp of sea salt
  • 1 cups Shredded Red Cabbage
  • 1 large diced bell pepper
  • 1 large diced jalapeno
  • 6 corn or flour tortillas


  • 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!!!
Keyword vegan
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