Ever since Aaron and I visited Austin, TX last year, I’ve realized we don’t have nearly enough tacos in our lives. We’re still talking about our post-hike lunch at Tacodeli and lamenting that Boston doesn’t have its own small chain of these charming little restaurants. Our solution? More taco nights at home.
My go-to taco usually includes sweet potato, roasted red pepper, and grilled corn (a combo inspired by—you guessed it—Tacodeli), but lately there’s been a new recipe stealing the show: Crispy Avocado Tacos from The First Mess Cookbook.
I was so pumped to get my hands on a copy, having been a long-time reader and admirer of Laura’s beautiful blog by the same name. I love her recipes and writing because Laura is always combining ingredients in new and inspiring ways. She has a way of making vegetable-based dishes cozy and comforting and every recipe I’ve tried has been perfectly seasoned and balanced. And then there’s her photography of course, which is reason enough to read her blog and pick up a copy of her cookbook.
I’ve bookmarked a solid half of the recipes in her book (it is that good) and I know you’re going to love her wholesome take on avocado tacos. A lot of other recipes fry the avocado slices, but Laura’s version keeps them raw, opting instead to coat them in crispy, crushed up, and seasoned rice crackers for texture. I find the flavor of cooked avocado very off-putting, so this preparation method is a big plus for me. I also really like the rest of the filling ingredients: shredded cabbage, thinly sliced red onion and radishes, and fresh cilantro, all drizzled with a creamy garlic dressing you’ll want to put on everything. That dressing is so spot-on, I made a double batch that we’ve been enjoying on wraps, grain bowls, and salads throughout the week. The only small change I made was to blend it up in our Vitamix instead of mixing it by hand. I did this in part because I wanted to make sure it was super smooth, but mostly because my thumb had a run-in with our mandoline while I was slicing the radishes. For some reason, I decided I was too cool for the safety holder (you are never too cool for the safety holder!) and now I’m rolling my eyes so hard at myself as I clumsily navigate life until it heals. Safety first, friends. ♥
Enter to win a copy of The First Mess Cookbook by leaving a comment below telling me your favorite vegetable. I’ll kick it off by sharing mine: cabbage! Preferably red and in sauerkraut form.
The giveaway is open through 12 pm ET on May 3rd and is open to U.S. and Canadian residents. Good luck!
- ¼ cup (50 mL) raw cashew butter
- ¼ cup (50 mL) filtered water
- 2 cloves garlic, finely grated with a Microplane grater
- 3 tablespoons (45 mL) fresh lime juice
- 2 teaspoons (10 mL) Dijon mustard
- ¼ cup + 2 tablespoons (50 mL + 30 mL) virgin olive oil
- salt and pepper, to taste
- 2 cups (500 mL) rice crackers
- ½ teaspoon (2 mL) chili powder
- ½ teaspoon (2 mL) ground cumin
- ½ teaspoon (2 mL) garlic powder
- salt and pepper, to taste
- 2 large ripe, but firm, avocados
- 16 small (6-inch/15 cm) corn tortillas, warmed
- 2 cups (500 mL) shredded cabbage
- ½ small red onion, thinly sliced
- ½ cup (125 mL) fresh cilantro leaves
- 2 to 4 radishes, thinly sliced
- 1 batch Creamy Garlic Dressing
- hot sauce, for serving (optional)
- lime wedges, for serving
- Make the dressing: In a jar with a tight-fitting lid, combine the cashew butter and water. Stir with a spoon or small spatula until the cashew butter is broken up and slightly incorporated. Press the chunks of cashew butter up against the sides of the jar to get it as integrated as possible.
- Add the garlic, lime juice, Dijon mustard, olive oil, salt, and pepper. Tightly secure the lid, and shake the jar vigorously until the dressing has a smooth and creamy consistency. Store the dressing in the refrigerator for up to 1 week.
- Make the tacos: Place the rice crackers in the bowl of a food processor. Blitz the crackers on high until they take on the texture of breadcrumbs. Pour the cracker crumbs out into a pie dish or other plate with a lip. Mix the chili powder, cumin, garlic powder, salt, and pepper into the cracker crumbs.
- Cut the avocados in half lengthwise and extract the pits. Cut the halves into quarters. Then, cut those quarters in half as well. You should have 16 wedges total. Carefully remove the peel from each avocado wedge.
- Place the avocado wedges in the dish with the cracker crumbs, and carefully turn them over to coat with crumbs on all sides. Lightly press the crumbs into the avocado to make them stick. Once you have all wedges coated, transfer them to a clean plate.
- For each taco, take one warm corn tortilla and lay an avocado wedge down the middle. Pack a small amount of cabbage next to the avocado wedge. Scatter some red onion slices, cilantro leaves, and radish slices on top. Finish the taco with a drizzle of Creamy Garlic Dressing, some dabs of hot sauce if you like, and lime wedges. Enjoy immediately.