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Fried Avocado Tacos

Vegan fried avocado tacos with chipotle coconut crema and fresh slaw. 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.
Course Main Course
Cuisine American, Mexican, Vegan
Keyword fried avocado, Tacos, vegan
Servings 2

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.

Notes

If you buy coconut milk, put the can in the fridge ahead of time, then you should be able to scrape enough of the thick cream off the top. If not, don’t worry because it will still thicken up in the fridge while it sits.