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.
Avocado Tempura
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!