Avocado Tempura Tacos

Happy Cinco De Mayo!!! Of course, I am celebrating with these tacos.  I added the avocado tempura onto a bed of green and purple cabbage with carrots in the corn tortillas.  To make the green sauce on top, blend half a jalapeno, a handful of cilantro, lime juice, salt, and plain greek yogurt (or plant based).  And then drizzle on top of the tacos!  I enjoy lots of sauce, so I had some on the side as well 🥑🍈🌮

The avocado tempura recipe can be vegan friendly by substitute egg replacement powder for the egg, and then bread as normal.  These would also be delicious in a sushi roll…that might be tested soon.

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Avocado Tempura

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 -2

Ingredients

• 1 avocado
• olive oil spray
• 1 egg
• 1/2 tsp paprika powder
• 1/2 tsp cumin powder
• 1/2 cup breadcrumbs

Instructions

• Preheat oven to 450 F and line a tray with foil.
• Crack an egg in a bowl and whisk until combined.
• Mix breadcrumbs, paprika, and cumin powder into another bowl.
• Slice an avocado in half, and then again in thirds to get 6 long strips.
• Dip the avocado slices into the egg mixture and then the breadcrumbs and coat evenly.
• Spray the breaded avocado mixture with a little bit of olive oil and bake for about 15-20 minutes until golden brown.
• Enjoy!