Happy Taco Tuesday! If you love avocados, like me, you’re going to love these tacos! Topped with slaw made from de-li-cious Buddha Sauce, these bring a bit of Asian-fusion to the most popular night of the week (if popularity is based on dinner anyway!).
I first created this recipe last year for Jai, over at Buddha Sauce, and they’ve now become one of my absolute faves! His sauce is sooo good and it worked perfectly to create an Asian-style slaw which is the best with the panko-crusted avocado. Have you tried this Enlightend Sauce before? Maybe you’ve had it on my Loaded Sweet Potato Wedges?
My first time making these, I tried them on jicama tortillas and on corn tortillas. Both were delicious, but the jicama were my favorite. If you aren’t familiar with jicama tortillas, they’re simlply thin slices of jicama, perfect for wrapping up ingredients. If you get them fresh (make sure to check the date when purchasing) they have a nice crispness to them. There are a few different brands, Xica are the ones I use the most. These are great if you’re grain-free and/or staying low on carbs.
The next time I made these tacos I used flour tortillas and WOW! The corn and the jicama are both great, and it may depend on your own personal preference, but in my opinion, it was flour for the ultimate win. Now, if you’re gluten-free, don’t fret, there are some great gluten-free flour tortillas on the market these days. If you’re down for making them yourself, my favorite are these Cassava Flour Tortillas by No Eggs or Ham. These are also grain-free, and you can roll them smaller to make ideal, taco-sized tortillas.
If you’re interested in more Asian-fusion deliciousness for Taco Tuesday, you can also check out my post for Char Siu Jackfruit which I enjoy in jicama or flour tortillas, topped with pickled cabbage. If you’re sticking wtih these Panko Crusted Avocado Tacos w/ Buddha Slaw, please tell me what you think! Leave a comment below, or take a picture of yours and tag me on Instagram, @veggiesattiffanis.
Panko Crusted Avocado Tacos w/ Buddha Slaw
Ingredients
For the Buddha Slaw…
- 1/2 cup green cabbage, shredded
- 1 cup fresh cilantro leaves *plus more for topping
- 1 cup carrots, shredded
- 1/2 cup purple cabbage, shredded
- 1/2 cup green onion, chopped
- 1/2 cup Buddha Foods Enlightened Sauce plus more for topping
Everything else…
- 12 small tortillas flour (gluten/grain-free, if necessary), jicama, or corn — all are delicious!
- 3 small avocados, sliced
- 1/2 cup almond flour AP flour will also work if not gluten or grain free
- 1/2 tsp sea salt
- 1/4 tsp cayenne (optional)
- 1/2 cup unsweetened/unflavored non-dairy milk (I use almond milk)
- 1 tsp kuzu or substitute another starch like arrowroot powder, tapioca starch, or cornstarch
- 3/4 cup gluten-free panko (or regular panko if not gluten-free). To make these grain-free substitute almond flour in place of the panko.
- 1 beet or daikon radish, peeled and julienned (optional)
- olive oil (or oil of choice) for cooking
Instructions
- Add all of the Buddha Slaw ingredients to a mixing bowl and stir until well incorporated. Transfer to the refrigerator and keep cool until ready to use.
- Set up a station with three bowls. To the first bowl, add the almond flour, sea salt, and cayenne (if using). Mix with a spoon or fork.
- In the second bowl, add the milk and kuzu. Using a fork or small whisk, stir rapidly until the starch is absorbed.
- In the third bowl, add the panko.
- Heat a large skillet to medium heat and coat the entire bottom of the skillet with oil. Have a platter close by lined with paper towels or clean kitchen towels.
- Working in batches, add the avocados slices to the bowls, starting with the almond flour. Coat each slice well before moving the slices to the milk mixture. Shake off any excess liquid and then add the slices to the panko and coat well.
- Once the oil is hot (and not any sooner, add a solo panko crumb and make sure it sizzles), add the avocado slices to the heated skillet. Once the bottoms are golden brown, carefully flip with tongs to brown the next side, and when the second side has browned, flip to brown the bottom, then transfer each slice to the towels. Continue this process until all avocados are breaded and fried to golden-brown crispy goodness, cleaning debris from the skillet between each batch. If desired, you can keep finished avocados in a warmed oven or toaster oven to keep heated.
- If using corn or flour tortillas, warm in a separate skillet, heated to medium-high heat, about 30 seconds on each side.
- To assemble tacos; top each tortilla with a couple of fried avocado slices, drizzle with buddha sauce, add julienned beets or jicama (if using), add a spoonful of Buddha Slaw, and then top with fresh cilantro or micro cilantro. Enjoy!