Crispy Avocado Tacos
These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4
Ingredients 15
- 1 recipe Baked Avocado Fries
- 15 -ounce can black beans
- 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 romaine head
- 1 cup pico de gallo (storebought or homemade )
- 8 flour or corn tortillas
- 6 tablespoons mayonnaise (or vegan mayo or cashew cream )
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons chopped cilantro
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Method 6
- 01
Make the Baked Avocado Fries .
- 02
While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt .
- 03
Thinly slice the romaine.
- 04
Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt .
- 05
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas .)
- 06
Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:41bb20ec-19e8-54f1-b686-6708a6c3594f