Fried, creamy avocado slices are maybe the best thing you could ever put in a tortilla. Combined with this coconut chipotle crema, this is the only taco recipe you’ll ever need.
This sauce is sweet, smokey and a little spicy. It’s so tasty you’ll want to put an excessive amount on your tacos.
My gal Bri was the mastermind behind this recipe, and she nailed it.
I like to make the crema and the slaw first so they can have some time chill in the fridge while everything else is prepared. The crema works best if you place your can of coconut milk in the fridge a day ahead of time, so its already thick and creamy. If you forget, you can still scrape the thick milk off the top, leaving the rest of the liquid in the can.
Cut your avocado into thicker slices like pictured below, to make them more sturdy for frying. You want a ripe avocado, but not too ripe. The cooking process softens them up, so don’t start with one thats guacamole-ready. You should get about 5 slices per avocado half.
Load your warm tortilla with coconut chipotle crema, slaw, fried avocado and top with cilantro for extra freshness!
Whip yourself up a chilly marg, head into the kitchen, and get ready for the best taco Tuesday yet!
If you try these tacos, let me know by commenting below or tagging me on Instagram, @groundedchow.
Fried Avocado Tacos
Ingredients
Chipotle Crema
- 1/2 cup coconut cream
- 2 chipotle peppers chopped
- 1 Tbs adobo sauce from canned peppers
- 1/2 lime
- 1 Tbs olive oil
For the Slaw
- 1/4 head thinly sliced cabbage
- 1/4 thinly sliced onion
- 1 Tbs agave
- 1 Tbs apple cider vinegar
For the fried avocado
- 1 avocado, cut into thick strips ripe, but still firm
- 1 cup flour
- 1 cup panko bread crumbs
- 1 egg replacer I used The neat egg
- vegetable oil for frying
For assembly
- 6 corn tortillas
- cilantro for garnish
Instructions
- To make the chipotle coconut crema, mix coconut cream, chipotle peppers, adobo sauce, lime juice and olive oil together in a blender or food processor. Once mixed, pour into airtight container and store in the fridge. Sauce thickens as it chills.
- To make your slaw, mix agave and apple cider vinegar together then pour over sliced onion and cabbage in a medium sized bowl. Let chill in fridge.
- To make the avocado slices, cut avocado in half. Slice each half into 4 or 5 large pieces, so you end up with 8-10 thick avocado slices.
- Set up three bowls, one with the flour, one with egg replacer, one with panko. If you are using a neat egg, instead of following the instructions on the bag I mixed 1 tablespoon of neat egg with 6 tablespoons of water to make it thin enough to coat.
- Dip avocado in flour, egg replacer, then panko bread crumbs, making sure each slice is totally coated. Place on a clean plate. Repeat until all slices are coated, then place in fridge for 10 minutes to set.
- Heat enough oil in a fry pan or cast iron skillet to cover the pan’s surface. Once hot, use tongs to carefully place avocado slices in the pan. Cook until golden brown, about 3 minutes on each side. Remove from pan and place on paper towels.
- To serve, warm the corn tortillas in a skillet. Put a generous portion of slaw on the warmed tortilla, add couple avocado slices, then top with chipotle coconut crema and cilantro to garnish.