Fried Avocado Tacos


Jalapeno Slaw

  1. In a large bowl, mix together vinegar, mayonnaise, hot sauce, lime juice, sugar and cilantro

  2. Slowly mix in coleslaw or cabbage mixture and stir thoroughly to combine, set aside


  1. Mix all ingredients in a blender until creamy in texture

  2. Set aside


  1. Heat oil in a shallow frying pan on medium heat

  2. In  a bowl, combine ice cold water, red pepper flakes and tempura batter  and mix until you reach a pancake-like consistency. Set Aside.

  3. In a separate bowl, add panko bread crumbs and season with about a teaspoon of salt

  4. Dip avocado slices in tempura batter, shaking off excessive liquid

  5. Then dip in panko bread crumbs and set aside

  6. Once all avocado slices are coated, fry on medium to medium-high heat for about 8-10 minutes, turning halfway through

  7. Heat tortillas in the microwave or on your stovetop

  8. Assemble tacos with slaw and crema

  9. ENJOY


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


  • 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