Fried Avocado Tacos
Source:

Instructions
Jalapeno Slaw
In a large bowl, mix together vinegar, mayonnaise, hot sauce, lime juice, sugar and cilantro
Slowly mix in coleslaw or cabbage mixture and stir thoroughly to combine, set aside
Crema
Mix all ingredients in a blender until creamy in texture
Set aside
Tacos
Heat oil in a shallow frying pan on medium heat
In a bowl, combine ice cold water, red pepper flakes and tempura batter and mix until you reach a pancake-like consistency. Set Aside.
In a separate bowl, add panko bread crumbs and season with about a teaspoon of salt
Dip avocado slices in tempura batter, shaking off excessive liquid
Then dip in panko bread crumbs and set aside
Once all avocado slices are coated, fry on medium to medium-high heat for about 8-10 minutes, turning halfway through
Heat tortillas in the microwave or on your stovetop
Assemble tacos with slaw and crema
ENJOY
Ingredients
Jalapeno Slaw
1 package tri-colored coleslaw mixture
1 jalapeno, diced (if you are sensitive to spice, you can omit the jalapeno or de-seed it before adding to the slaw)
½ cup vegan mayonnaise
1 TBS hot sauce (I use Tapatio)
½ lime, juiced
¼ loosely packed cilantro, chopped
½ tsp cumin
2 TBS white vinegar
½ tsp white sugar
Cilantro-Lime Crema
½ cup vegan mayonnaise
½ cup vegan sour cream
2-3 TBS warm water
¾ cup loosely packed cilantro
1 tso cayenne pepper
1 whole lime, juiced
Salt and Pepper to taste
Tacos
Oil for frying
3-4 large avocados, sliced in about 1"-2" wedges
Pack of small 'street style' corn tortillas
1 cup panko bread crumbs
1 cup tempura batter
¾ cup ice cold water
Salt and pepper to taste
1 tsp red pepper flakes