These mini meat-free tacos are a must-make for any party. They’re stuffed with avocado wedges that are fried to a perfect golden crisp, paired with a spicy jalapeño slaw, and topped with a delicious cilantro-lime crema. Trust us, if you bring these little bad boys to your next company party, all your coworkers will have “Fried Avocado Tacos” on their Christmas lists!

Advertisement

Crispy Fried Avocado Tacos With Jalapeño Slaw and Cilantro-Lime Crema [Vegan]

Calories

207

Serves

Makes about 20 mini tacos

Ingredients

For the Jalapeño Slaw:

  • 1 package tri-colored coleslaw mixture
  • 1 jalapeño, diced (if you are sensitive to spice, you can omit the jalapeno or de-seed it before adding to the slaw)
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon hot sauce
  • 1/2 lime, juiced
  • 1/4 loosely packed cilantro, chopped
  • 1/2 teaspoon cumin
  • 2 tablespoons white vinegar
  • 1/2 teaspoon white sugar

For the Cilantro-Lime Crema:

  • 1/2 cup vegan mayonnaise
  • 1/2 cup vegan sour cream
  • 2-3 tablespoons warm water
  • 3/4 cup loosely packed cilantro
  • 1 teaspoon cayenne pepper
  • 1 whole lime, juiced
  • Salt and pepper to taste

For the Tacos:

  • Oil for frying
  • 3-4 large avocados, sliced in about 1-2-inch wedges
  • Pack of small corn tortillas
  • 1 cup panko bread crumbs
  • 1 cup tempura batter
  • 3/4 cup ice cold water
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes
Advertisement

Preparation

To Make the Jalapeño Slaw:

  1. In a large bowl, mix together vinegar, mayonnaise, hot sauce, lime juice, sugar, and cilantro.
  2. Slowly mix in coleslaw or cabbage mixture and stir thoroughly to combine, set aside.

To Make the Crema:

  1. Mix all ingredients in a blender until creamy in texture. Set aside

To Make the Tacos:

  1. Heat oil in a shallow frying pan on medium heat.
  2. In a bowl, combine ice cold water, red pepper flakes. and tempura batter and mix until you reach a pancake-like consistency. Set aside.
  3. In a separate bowl, add panko bread crumbs and season with about a teaspoon of salt.
  4. Dip avocado slices in tempura batter, shaking off excess liquid. Then, dip in panko bread crumbs and set aside.
  5. Once all avocado slices are coated, fry on medium to medium-high heat for about 8-10 minutes, turning halfway through.
  6. Heat tortillas in the microwave or on your stovetop. Assemble tacos with slaw and crema.

    Explore more recipes with these ingredients

  • Avocado
Advertisement

Nutritional Information

Per Taco (before frying): Calories: 207 | Carbs: 18 g | Fat: 14 g | Protein: 3 g | Sodium: 179 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.