Top 8-Free Crispy Avocado Tacos

Black beans and slaw are the perfect match for crunchy, creamy deep-fried avocados in these delicious plant-based tacos. Our slaw is a from-scratch recipe, but to save on time, you can substitute 3 1/2 cups coleslaw mix for the cabbages and carrot. Photo: Andrew Grinton

Makes: 8 tacos
Free of: gluten and all top allergens

Ingredients

Sweet & Tangy Slaw

  • 1 cup shredded purple cabbage
  • 1 cup shredded green cabbage
  • 3/4 cup thinly sliced radish
  • 3/4 cup grated carrot
  • 1/4 cup chopped green onion
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 4 tsp honey
  • 1 tbsp minced jalapeño
  • 1 tsp minced garlic
  • 1/4 tsp salt

Fried Avocados

  • Canola oil or other high-heat oil, for frying
  • 1/4 cup + 1/4 cup garbanzo bean flour (such as Namaste Foods), divided
  • 1/4 cup cornmeal
  • 1/4 cup allergy-friendly panko bread crumbs
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • Pinch black pepper
  • 1 cup unsweetened hemp milk beverage, plus additional if needed
  • 2 medium avocados, pitted, peeled and sliced into 16 long wedges

Taco Assembly

  • 15 oz can black beans, drained and rinsed
  • 8 soft corn tortillas, warmed
  • Fresh cilantro

Instructions

  1. For slaw, in a large bowl, combine cabbages, radish, carrot and green onion.
  2. In a small bowl, whisk together olive oil, lime juice, honey, jalapeño, garlic and salt. Pour over cabbage mixture and toss to combine. Refrigerate until ready to use.
  3. For fried avocados, fill a deep fryer with oil, or a large pot with 4-6 inches oil, and preheat to 350° F.
  4. In a medium bowl, whisk together 1/4 cup flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, thyme, salt and pepper. Add milk beverage and whisk to combine. If batter thickens too much, whisk in 1 more tablespoon hemp milk.
  5. In a small bowl, gently toss avocados with remaining 1/4 cup flour.
  6. Dunk each avocado wedge into batter and let excess batter drip off. Fry for 2-3 minutes per batch, or until crisp and golden. Carefully remove with a slotted spoon and place on paper towels to drain.
  7. To assemble tacos, top each tortilla with beans, 2 fried avocado wedges and slaw.
  8. Garnish with cilantro.

are the husband-and-wife culinary team behind https://www.yourallergychefs.com/. Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.