Air-fried Avocado Tacos with creamy scallion sauce
Taco Tuesday is never missed at our house. With my air-frier, our tacos have been recently elevated as I can’t stop experimenting with it. Lucky for us, my experiments have paid off and I’ve found a new dish to add to my Taco Tuesday rotation.
An alternative if you don’t have an air-fryer is to broil the breaded avocado slices in the oven for about 3 minutes at 400F then flip and repeat for another 3 minutes. Instead of the ‘egg’ that normally holds bread crumbs, this recipe calls for aquafaba which is the liquid from a can of chickpeas. When you whisk this starchy liquid, it creates an egg-like consistency for the breadcrumbs to stick to.
If you’re like me and have a stern distaste for warm avocados – let them cool for a bit so they are nice and crunchy when you bite in. This recipe (like all) is vegan and gluten-free. If not GF, you can use panko bread crumbs or blended-up assorted nuts to create the crust. If wanting animal protein instead or in addition to the avocado, repeat the same dredging station process with shrimp or chicken.
Air-fried Avocado Tacos with Creamy Scallion Dressing
Ingredients
Tacos
- 4 almond flour tortillas Trader Joe's is the best
- 2 cups gluten-free flour
- 1 can chickpeas, only will use the liquid, known as aquafaba
- 2 cups gluten-free bread crumbs
- 2 ripe avocado's sliced
- 1 tbsp olive oil
- 2 cups shredded cabbage or coleslaw
- salt & pepper
- 1/2 cup cilantro chopped
- 1 lime sliced, for serving
Creamy Scallion Dressing
- 1/2 cup vegan mayo
- 2 limes zested & juiced
- 4 scallions chopped
- 1/2 cup shredded cabbage or coleslaw
- pinch of salt to taste
Instructions
- Create your dredging station. Add GF flour, salt, and pepper to a medium bowl and whisk, set aside. In another bowl, pour in aquafaba, whisk with fork, set aside. In a 3rd bowl, pour in GF bread crumbs.
- Carefully slice each avocado into 3-4 slices. Take one slice, dip in flour mixture, then dip in aqufaba. Let excess drip off before dipping in GF bread crumbs. Place breaded slices either directly into air-fryer or on a piece of parchment paper. Repeat the process until all slices are coated.
- Place slices in air-fryer if not already then drizzle olive oil. Carefully rub olive oil into each slice so they get crispy when cooking. Cook at 400F for 3 minutes, take out, flip slices, then cook for another 3 minutes. Let slices cool while you make the dressing.
- To make the sauce, whisk all ingredients together into a mixing bowl. Adjust where needed. Set aside.
- To assemble the tacos, warm tortillas over open flame then place on serving plate. Add a handful of shredded cabbage to each taco first, then place fried avocado slices and drizzle over sauce. Top with chopped cilantro and serve lime slices
