Chelsea Kauai
Vegan Tortilla-Crusted Avocado Tacos
This robust spin on classic fish tacos utilizes everyone’s favorite fruit—the avocado.
April 30, 2024
These breaded, crispy avocado tacos from the Good Food Gratitude cookbook are drizzled with a creamy, tangy sauce and paired with crunchy cabbage for a delicious and simple taco night dinner.
What you need:
½ bag tortilla chips, ground into a powder
1 teaspoon salt, divided
6 avocados, peeled and sliced
1 tablespoon olive oil, plus more for cooking
1 cup vegan mayonnaise
1 teaspoon relish
1 teaspoon capers, plus 1 teaspoon caper juice
12 corn tortillas
1 head green cabbage, shredded
¼ cup red cabbage, shredded
Hot sauce, for garnish
What you do:
- In a medium shallow bowl, combine ground tortilla chips and ½ teaspoon salt. Dip both sides of avocado slices into mixture and set aside.
- To a skillet over medium heat, warm oil. Carefully add avocado to pan and cook for about 4 minutes. Flip, and cook for 2 more minutes. Remove from heat and place on a paper towel-lined plate.
- In a medium bowl, add mayonnaise, relish, capers and caper juice, and remaining salt. Stir with a fork until smooth.
- On a skillet over medium-low heat, warm tortillas. In a separate bowl, combine red cabbage and green cabbage. To assemble, place 2 fried avocado slices in a tortilla, ¼ cup cabbage, and a dollop of mayonnaise sauce. Repeat with remaining ingredients. Garnish with hot sauce if desired.
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