Avocado tacos with cilantro-lime slaw
Celebrate your love for all things avocado by making them the star of your meal! These crunchy avocado tacos are quick, easy and affordable, making them the perfect one-of-a-kind dinner for a busy weeknight. This recipe comes courtesy of Sam Willey and the
2 cups shredded red cabbage
1 cup shredded carrots
2 packages green onions, thinly sliced
1/2 cup cilantro (plus more for garnish)
2-3 tbsps plant-based mayo, such as Just Mayo
juice from 1 lime
1/4 tsp agave nectar
salt and pepper to taste
2-3 cups avocados
1/4 cup panko crumbs
1/8 tsp cumin
1/4 tsp smoked paprika
1/8 tsp chili powder
8 cups tortillas
jalapeño (optional, for garnish)
Preheat oven to 350 degrees.
To prepare the slaw, combine the shredded cabbage, carrots, green onions and cilantro in a medium mixing bowl. In a separate dish, mix the plant-based mayo, lime juice, agave, salt and pepper. Pour the dressing over the slaw and mix well. Cover and refrigerate while preparing the tacos.
Mix the panko crumbs, cumin, smoked paprika, chili powder, salt and pepper together in a shallow dish.
Slice the avocados in half. Using a spoon, go along the edge of the avocado, separating the avocado meat from the skin. Then, slice each avocado half into 4 pieces. Dredge the avocado slices in the panko crumb mixture and place on a lined cookie sheet. Bake for 10-15 minutes, until breading turns golden.
Warm up the tortillas in the oven by placing shells directly on an oven rack for 3-4 minutes (keep an eye on them so they don't burn). Place 2 avocado slices on each tortilla and top with the cilantro-lime slaw, extra cilantro and jalapeños.
This recipe is courtesy of Sam Willey