Go Back
fried avocado tacos

Fried Avocado Tacos

Course Main Course
Cuisine Mexican

Ingredients
  

  • 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 of 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!