These breaded, crispy avocado tacos from the Good Meals Gratitude cookbook are drizzled with a creamy, tangy sauce and paired with crunchy cabbage for a scrumptious and easy taco night time dinner.
What you want:
½ bag tortilla chips, floor right into a powder
1 teaspoon salt, divided
6 avocados, peeled and sliced
1 tablespoon olive oil, plus extra for cooking
1 cup vegan mayonnaise
1 teaspoon relish
1 teaspoon capers, plus 1 teaspoon caper juice
12 corn tortillas
1 head inexperienced cabbage, shredded
¼ cup crimson cabbage, shredded
Scorching sauce, for garnish
What you do:
- In a medium shallow bowl, mix floor tortilla chips and ½ teaspoon salt. Dip each side of avocado slices into combination and put aside.
- Right into a skillet over medium warmth, heat oil. Fastidiously add avocado to pan and prepare dinner for about 4 minutes. Flip, and prepare dinner 2 extra minutes. Take away from warmth and place on a paper towel-lined plate.
- In a medium bowl, add mayonnaise, relish, capers and caper juice, and remaining salt. Stir with a fork till easy.
- On a skillet over medium-low warmth, heat tortillas. In a separate bowl, mix crimson cabbage and inexperienced cabbage. To assemble, place 2 fried avocado slices in a tortilla, ¼ cup cabbage, and a dollop of mayonnaise sauce. Repeat with remaining elements. Garnish with scorching sauce if desired.
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