Vegan Fried Avocado Tacos

These Vegan Fried Avocado Tacos are simply wonderful. The avocado are crispy and crunchy with just a hint of seasoning. The Chipolte Crema adds a nice smoky and spicy layer of flavor and the Roasted Tomatillo Salsa adds a fresh and cool note to balance the whole taco. Add in the cabbage for a nice, clean crunch and you have the perfect balance of fresh, crisp, crunchy and spicy.

I air fried the avocado to make it a bit more healthy, but you can easily pan fry or oven bake as well. Either way you will get the same, great tasting taco.

I know the recipe looks like a lot of work, but trust me this is a very simple and quick recipe to make. The fun is that your family or friends will think you worked for hours because of all the flavors you build into this taco.

Have Fun and Enjoy! Let me know what you think!

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Vegan Fried Avocado Tacos

Air fried avocado with spicy chipotle crema and a fresh roasted tomatillo sauce. Check chunk, hint of spice and a cool finish with the tomatillo sauce. The PERFECT combination for sure.

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Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course, Side Dish, Snack

Cuisine: Mexican

Keyword: Taco, Vegan Taco, Avocado Taco

Servings: 4

Ingredients

Chipotle Crema

• 1 to 2 Chili's in adobo sauce. I used 1 chili and about 1 T of sauce.
• 1 Cup EITHER – Plain vegan yogurt, Vegan Mayo or Vegan Sour Cream (see recipe link below). The best is a combo!
• 1 Lime – Juiced
• 1 Clove Garlic
• 1/2 t Salt
• Non Dairy Milk As Needed
• 1 T Maple Syrup Optional!

Roasted Tomatillo Salsa

• 4 Tomatillo's
• 1 Small Onion
• 1 Poblano Pepper
• 3 Cloves Garlic
• 1/2 t Salt
• 1 Lime – Juiced
• 1/4 Cup Cilantro

Fried Avocado's

• 3 Firm Avocado's
• 1/2 Cup Flour
• 1 Cup Panko Breadcrumbs
• 1 T Egg Replacer (Bob Mills)
• 1 Cup Water
• 1/2 T Garlic Powder
• 1/2 T Onion Powder
• 1 T Chili Powder
• 1/2 t Salt
• 8 Small Flour or Corn Tortilla's
• 1 Small Purple Cabbage Sliced thin
• Carrots, Green Onions, Tomato's Optional

Instructions

Chipolte Crema

• In a high speed blender or food processor, add all the ingredients with the exception of the non dairy milk.
• Blend until smooth. If you feel the crema is on the thick side, add a little non dairy milk until you get the consistency you desire. I like to add just a touch of maple syrup. I think it rounds out the crema perfectly – Not Too Much Though!
• Add the crema to a covered dish and refrigerate. I like to make both the Crema and the Salsa about an hour in advance to let the flavors really come together.

Roasted Tomatillo Salsa

• You can oven roast, pan roast in cast iron or grill the veggies. The prep is all the same.
• Cut the onion in half and remove the peel. Cut the tomatillo's in half and leave the poblano whole. Peel the garlic – be careful with the garlic to not burn in or it becomes bitter. The garlic will be done well before the other veggies.
• Roast the veggies until you get a nice char on the outside. Flip the veggies to get a char on both sides. The tomatillo's should start to soften as well.
• Cut off the stem of the poblano and remove the seeds. I also remove the charred skin so I have a smoother sauce.
• Add all the ingredients to a high speed blender or food processor and blend until smooth.
• Taste and add more salt if needed. You can also add a little cumin if you like. I like the fresh taste without the cumin though.
• Add the salsa to a covered dish and refrigerate.

Fried Avocado

• I like to use firm avocado's. If there are too ripe, they are more difficult to work with. Cut the avocado's lengthwise, remove the pit and scoop out the avocado. Cut into 1/4 to 1/2 inch slices.
• You need 3 separate bowls.

  1. Place the flour.

  2. Add the egg replacer and water. Mix well. You can use corn starch or ground flax seed if you don't have egg replacer.

  3. Add the panko and all the spices. Stir to mix well.
• Work in small batches – About 4 slices of avocado at a time.
• Dredge the avocado slices in the flour, then into the wet mix and then into the panko. Make sure to completely coat the slices with the panko mix. Place on your rack from your air fryer. You can also pan fry or oven fry as well.
• Once you have all the avocado coated and ready, lightly spray some oil on them before putting them in the air fryer. This will really allow the slices to get crisp and crunchy.
• Cook for about 8 to 10 minutes on 400 degrees in your air fryer. Keep an eye on them – you wan them to get nice and deep brown without burning.
• If using a pan, lightly coat the pan with oil (I use avocado oil). Fry until golden brown. In an oven, I would use parchment paper on a cookie sheet and bake for 10 to 12 minutes at 425 degrees until golden brown.

Assembly

• I like to warm my tortilla's in a cast iron pan before using.
• Take a tortilla, add 2 slices of avocado, the chopped purple cabbage and any other veggies you are adding and drizzle with the chipotle crema and the roasted tomatillo salsa. Top with a little fresh cilantro and a lime wedge on the side.
• ENJOY! I know you will – these are awesome!

Notes

1. Click here for my vegan sour cream recipe.

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