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Pan-Fried Avocado Tacos With Pickled Onions [Vegan]

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These pan-fried avocado tacos don't disappoint. The avocados are a little crispy, a little creamy, and nestled into flour tortillas. Before you roll everything up, they're topped with flash-pickled onions and a cool Mexi-cali slaw. These tacos are easy to whip up and go remarkably well with good friends and a lovely afternoon.

Pan-Fried Avocado Tacos With Pickled Onions [Vegan]

This Recipe is :

Vegan

Ingredients

  • 1/2 teaspoon garlic powder
  • 3 springs of cilantro
  • 2 1/2 cups mixed red and green cabbage
  • 1/4 cup, plus 1 tablespoon sugar
  • 3/4 cup apple cider vinegar
  • 1 cup panko breadcrumbs
  • 1 red onion
  • 1 avocados
  • 6 medium-sized flour tortillas

For the Dressing:

  • 1/4 cup tahini
  • A squeeze of lemon juice
  • Dry parsley, to taste
  • Chives, to taste

Preparation

To Prep the Vegetables and Quick-Pickle the Onion:

  1. Rinse the cilantro sprigs and remove the leaves from the stems. Peel and julienne the red onion. Halve the avocados, remove the pits, and slice into long, 1/2-inch thick slices.
  2. In a small bowl, combine the dressing ingredients. In a clean mixing bowl, toss the slaw mix and dressing together, with salt and pepper to taste. Place in refrigerator to chill before serving.
  3. In a medium-sized pot, bring apple cider vinegar, 3/4 cups water, sugar, and 2 tablespoons of salt to a boil. When liquid comes to a boil, add onions and let boil for 1 minute.
  4. Remove pot from heat and let cool. A few ice cubes will help cool the pickled onions quickly. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash.

To Make the Pan-Fried Avocados:

  1. Mix the panko, garlic powder, and a dash of salt together in a shallow bowl. In a separate bowl, place 2 tablespoons olive oil. Have a clean plate handy to put the coated avocado slices.
  2. First, dip the avocado slice in the olive oil, lightly coating. Then, place the avocado slice in the panko, covering it and pressing the panko lightly into the avocado, ensuring avocado slices are covered all around with the panko. Repeat for all avocado slices.
  3.  Warm 2 tablespoons of olive oil in a high-sided skillet over medium heat. Once warm, add the coated avocado slices. Cook for 5-6 minutes on each side, or until panko becomes browned and crisp.
  4. Place on a paper towel-lined plate to soak up any additional oil. We recommend working in 2 batches so avocado slices have enough room to fry.

To Serve:

  1. Prepare tortillas by covering with slightly moistened paper towels and placing in microwave for 20-30 seconds. You can also soften tortillas in a dry sauté pan over medium heat, flipping consistently. Or, if you’re especially daring, you can warm tortillas quickly over a gas stove burner flame to get authentic char marks.
  2. Place 3 warmed tortillas on the plate. Arrange 3-4 slices of fried avocado in each tortilla. Top with chilled slaw and pickled onions. Garnish with cilantro leaves.

Notes

Photo Credit: Dawn Brown for Home Chef

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AUTHOR & RECIPE DETAILS


photo

Ashlee Piper is a political strategist turned vegan and eco-lifestyle expert, writer, and TV personality whose work has been featured in/on Refinery29, Reader’s Digest, Mirror Mirror, Mind Body Green, Vegetarian Times, AOL’s Lifestyle Collective, ABC, and FOX News. She is also the Fashion Editor for Thoughtfully Magazine. You can follow her award-winning blog, The Little Foxes, watch as she solves beauty dilemmas for Refinery29, and check her eco-friendly fashion coverage on Ecouterre.


 

 



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84 comments on “Pan-Fried Avocado Tacos With Pickled Onions [Vegan]”

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Ryan Burris
5 Months Ago

Try Baked Avocado Onion Rings Scottie Marvel


Reply
Scottie Marvel
19 Feb 2016

Sounds good Ryan Burris. Did you also try this recipe? It looks delicious!

Ryan Burris
19 Feb 2016

I will

Tina Fleres Cumiskey
5 Months Ago

Ok Callista Phillips - this page has the BEST recipes!! Now rock on wit yo new kitchen girl!!!


Reply
Callista Phillips
18 Feb 2016

yum! yum! yes! thank you for sharing.

Erin Jessica Hall
5 Months Ago

Daniel Valadez Marquez more


Reply
Jean Rozinski
5 Months Ago

April Ethridge


Reply
April Ethridge
19 Feb 2016

Will try them

Rachel Picard
5 Months Ago

Crystal Walz


Reply
Crystal Walz
18 Feb 2016

Anything avocado I'm in

Kaitlin Franklin
5 Months Ago

Tidal Creek Co-op uhhhhm yes please!


Reply
Jessica Gray
5 Months Ago

Yum!!


Reply
Jessica Gray
5 Months Ago

Yum!!


Reply
Susana Arias Contreras
5 Months Ago

Alexander Sierra


Reply
Cynthia Castillo Tamayo
5 Months Ago

Everything about this is a YES!!!


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