Hey loves,
Sharing this delicious recipe for Air-fried avocado tacos! I love the fried avocado tacos at a local restaurant near my house (Barrio) they literally have the best Mexican food! Since quarantine started we obviously haven’t been able to go out to eat but we also have been avoiding ordering food in! I was really craving these tacos and attempted to re-create them! They turned out so good that I had to share the recipe with you all! This was what I like to call a quarantine recipe aka I used whatever I could find at home vs going to get special ingredients so I’ll be sharing replacements you can use if you are able to go get other ingredients!
The recipe includes some pickled cabbage which I made at home (a couple of days ago) I did it the same way I normally pickle onions so I’m linking the recipe here to do that! You will have to do this 3-4 days in advance and use red cabbage for that pink colour! – https://sharedappetite.com/recipes/easy-pickled-onions/
Ingredients:
- Mini tortillas (Or use the large ones and cut into 4 pieces, 4 triangles)
- Avocado(s)
- Pickled Cabbage
- Panko bread crumbs (I used Italian panko crumbs because that’s what I had at home but you can use Japanese ones too, I think they will be crisper!)
- Cilantro
- Feta Cheese (The restaurant uses Queso fresco)
- Egg replacement (2 tbsp corn starch + 2 tbsp water)
- Crack sauce
- Chipotle lime cashew crema
- Lime juice
Crack Sauce – This is a recipe form a fellow blogger (The Chutney Life)
- 1/2 cup mayo/lite ranch/ yogurt
- 1/2 cup cilantro
- 1 jalapeno
- 1 garlic clove
- 1/2 tsp cumin powder
- Squeeze fresh lime juice
Chipotle lime cashew crema – I actually made this sauce for another vegan taco but used it here too!
- ¼ cup roasted unsalted cashews
- 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 clove garlic
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ½ cup of water
- 1 lime, juiced
Instructions
- Make sure you have your pickled cabbages ready (Pickled a couple of days in advance)
- Place the egg replacement and panko crumbs in two separate bowls
- Cut the avocado into long slices and then dip them into the egg replacement mixture (or eggs if you use them) and then in the panko crumbs covering each slice with the crumbs
- Place all of the avocado slices in the air fryer till they brown and become crunchy (Taste of if necessary) Our air – firer doesn’t have a traditional temperature setting but it was at 450 for about 10 minutes.
- While the avocados are in the air fryer prepare your sauces – Blend all the ingredients under each sauce (for each sauce) in a blender or mixer
- In a pan heat up the tortilla on both sides until it softens
- Assembling the tacos: On a taco place the 1/2 avocado slice(s), add on some of the pickled cabbage, cilantro, feta cheese, crack sauce, chipotle lime cashew crema sauce and squeeze some lime over it all
- Enjoy!
Love, M
