Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

Crispy Avocado Tacos

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

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.

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

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.

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

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. ♥

THE GIVEAWAY:

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!

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

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Crispy Avocado Tacos

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

Crispy Avocado Tacos

Gluten Free, Vegan,

Serves: 4-5


Prep Time: 20 mins

I love a vegan taco with a clever and saucy filling. If the taco has an avocado-based topping though—that’s always my favorite part. The finish of my Creamy Garlic Dressing is the perfect complement.

Crispy Avocado Tacos | picklesnhoney.com #vegan #avocado #tacos #glutenfree #recipe

Crispy Avocado Tacos

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Ingredients

For the dressing:

  • 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

For the tacos:

  • 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

Cuisine: Gluten Free, Vegan Servings: 4-5

Prep Time: 20 mins

I love a vegan taco with a clever and saucy filling. If the taco has an avocado-based topping though—that’s always my favorite part. The finish of my Creamy Garlic Dressing is the perfect complement.

Instructions

  • 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.

Reprinted from The First Mess Cookbook by arrangement with Avery Books. Copyright © 2017, Laura Wright.

Leave a Comment

  1. This looks SOOO good! I love the idea of crispy crunchy avocado slices! And my favorite vegetable is currently celery. I can’t keep up with my consumption hah! <3

  2. Asa says

    My favorite vegetable right now is probably cauliflower. It adds texture and absorbs flavors well.

  3. Jackie Tatelman says

    Wow Going to try this tomorrow when I host a broker lunch. Yum! My favorite veggie right now is asparagus. They are fresh from our Asheville tailgate and its the first table I head to at 8am on Sat. Will only be around for a few more weeks.

  4. Gwynne says

    Garlic, as in EVERYTHING, except cereal

  5. Jessica says

    My favorite vegetable is mushroom. Any variety sautéed in coconut oil seasoned with liquid Aminos and fresh black pepper. I eat them with anything. On top of patsa, in a grain bowl, on avocado toast, on their own. I just love mushrooms!

  6. Beth R. says

    My favorite veggie hands down would be Brussels sprouts–preferably roasted until golden-brown and crispy!

  7. Sarah Duran Keen says

    These look so tasty! I am in love with butternut squash! It’s so versatile and delicious!

  8. Stefani says

    My favorite vegetable ever is hands down… the radish! My grandmother used to cut them into little roses for decoration, and I would sneak one or two to munch on before lunch/dinner. I never prepare mine as elaborately anymore, but I still love them. Even in tacos.

  9. Megan says

    This looks so good! My favorite vegetable would have to be onion. It makes everything better!

  10. Leah says

    Do sweet potatoes count as vegetables???? If so, they’re hands down my favorite! Especially when they’re tossed in cinnamon and smoked paprika and roasted!

    I am very lucky and live in Austin 🙂 So thankful for all the yummy tacos here!!

  11. Denise says

    The tacos do look yummy! I am going to try them. My favorite vegetable at the moment is cucumber. I like to slice them and put them in apple cider vinegar and onion. I let them sit a while and then put them in the fridge. Yum!

  12. Sj Dc says

    i love raddishes!

  13. Jennifer says

    It’s hard to pick a favorite! Spinach is probably the veggie I eat the most and I do love it. But as far as favorite-favorite, I think I’d pick roasted brussel sprouts (or fried if I’m out to dinner somewhere and they have on the menu!)

  14. Rose says

    Sweet potatoes, they are like candy.

  15. Michelle says

    I love most any vegetables but I guess my first love is broccoli. That was always such a treat when my mom would make it. I still make it almost every week.

  16. Antje says

    it’s hard to decide what my favourite vegetable is, hmm kale (does that count, no that’s more of a green), sweet potatoe, hmm no I’ve got it BROCCOLI! Yep, that’s my favourite, roasted, sauteed, steamed, in soup, over pasta etc etc etc. So delicious and versatile, it goes with/in everything!

  17. Stephanie A O'Donne says

    My favorite vegetable is Chinese broccoli…I think of it as a cross between my other favorite veggies, asparagus and broccoli 🙂

  18. Kim says

    Yum! I feel like my favorite veggie changes seasonally, but broccoli is always near the top or on top of that list 🙂

  19. Jenny says

    These look amazing. And I am always down for tacos! I’m going to go with sweet potatoes, which would probably be great in these too 🙂

  20. Heather D-G says

    I think my answer probably changes frequently, but today I’ll say carrots, because I find myself craving them like crazy if I go too many days without. ?

  21. Trish says

    Brussel sprouts. T’was a hard decision but those little balls of cabbage were the winner ?

  22. Casey says

    My favorite vegetable right now is probably squash, it’s getting to that time of year, and I just love roasting them, or eating them raw in a salad!

  23. Suzanne Lankshear says

    Great tacos! Avocadoes re everywhere here right now (Bay of plenty, New Zealand), and I love them for breakfast, lunch and dinner) but technically they’re a fruit… or maybe a nut? But not a vegetable…..

    My favorite vegetable has to be the Aubergine or Eggplant. I love the colour, and the versatility, and the flavour

  24. Lindy says

    This Looks Amazing !!! My favorite veggie at the moment is Red Bell peepers 🙂

  25. Debbie says

    These tacos look great. Will have to try them soon. My favorite vegetable is the tomato. I can’t imagine what I would eat if there were no tomatoes. Pasta, sandwiches, salads all better with tomatoes. It is one of the first things I buy at the farmers market each week.

  26. Jody Lepley says

    I love so many veggies that is super hard to choose! Id have to say cauliflower because it is so versatile and is Ah-mazing when roasted!

  27. Morgan says

    My favorite veggie is asparagus!!! A little olive oil and sea salt in the oven is so simple and tasty!

  28. Aimee Douglass says

    My favorite vegetable of the moment is cauliflower – so versatile, but I also just love it just plain raw or roasted with a little salt and pepper.

  29. Aimee B. says

    I don’t know as if I have a favorite vegetable. I love so many. Some of my favorites are broccoli, asparagus, and fresh corn.

    1. Congrats, Aimee! You won a copy of The First Mess Cookbook! Send me an email (amanda@picklesnhoney.com) with your mailing address and I’ll forward it along to the publisher. 🙂

  30. Hmm I think my favorite vegetable is sweet potato! I could eat it every meal in so many ways. Spinach is a close second, I throw it in all my smoothies and lots of soups.

  31. Ela Jhaveri says

    I love all kinds of vegetables but recently I baked purple yams and they are delicious ! I rinsed them well, and then chopped them in bite sizes pieces, tossed them with a little bit of canola oil and added sea salt and baked them in the oven for 35 minutes. they were heavenly ! you cant stop eating them ! they are crispy on the outside and a delicious mix of sweet and salty taste !For the leftovers I warmed tortillas added these ,topped with shredded cabbage avocado and some mint chutney ! They were heavenly !

  32. Caitlin says

    My fave vegetable – at the moment – is eggplant. I just made an eggplant soup and want it everyday.

  33. Riley says

    My favourite veggie is eggplant! It’s so versatile!

  34. Nicole says

    I love cucumbers!!! They are so refreshing. I eat them alone or enjoy them in a nice salad.

  35. Jennifer says

    I think my favorite vegetable would be the pepper. You can get them hot or sweet. They are awesome since you can pick them when they’re green to get a bitter flavor.

  36. Leslie says

    These tacos look awesome, I will definitely be trying them! My favorite veggie is sweet potato, we do a lot of different things with them, sweet or savory, they are always delicious!

  37. Judith says

    Kabocha Squash – either roasted, with pepper and salt, straight off the baking sheet, or made into creamy, dreamy vegan winter soup!

  38. Nanette says

    My favorite vegetable is cauliflower. Two years ago I never would have imagined how much fun they would be to cook. Actually on my way home to eat cauliflower mash right now! Can’t wait to try the garlic dressing.

  39. Hannah says

    My favorite vegetable is kale because of all the yummy salads and bowls you can make with it!

  40. Stacy S. says

    Whoah, I didn’t know what my life was missing until I saw those “breaded” avocado slices! I can’t wait to try this recipe 🙂 My favorite vegetable changes all the time, depending on what’s ready in my garden. Now that it’s nearly gardening weather, I’m so ready for fresh heirloom tomatoes (black krim and caspian pink are my favorites). Canning them is easy and keeps us well supplied for the winter but a fresh tomato sliced up with dinner every night is a glorious thing.

  41. Annette says

    My favorite vegetable is fennel.

  42. LiseE says

    Love, love, Cauliflower! In my soups, to roasted in the oven, marinated, raw, BBQ’d, or in casseroles! Yummy!

  43. sarah says

    I love spaghetti squash!

  44. Julie R says

    I love summer squash!

  45. Catherine says

    These look amazing – I love making homemade tacos at home! I’m always a mess when I eat them though 🙂 Picking a favorite veggie is hard, but I think it is brussel sprouts right now! I love them roasted alongside other vegetables, like cauliflower, or alone!

  46. Terra Jackson says

    Brussels Spouts, LOVE THEM, pan seared, roasted grilled. I just love the taste and how cute they are and fun to eat.

  47. karen r says

    My favorite vegetable is the artichoke! But I really love them all!

  48. Melissa says

    My favorite vegetable is definitely broccoli.

  49. Natalia M says

    Beets, beets, beets!!! Especially roasted with garlic and spices. Have I mentioned beets?

  50. Chris says

    Radishes all the way! They’re like potato chips for me … once I eat one, I’ll keep going until they’re all gone!

  51. Évelyne says

    I could eat cucumbers everyday. Ever tried them roasted on the BBQ? Amazing. With noodles and too much spicy oil? A good dinner that feels exotic. Have to drink more water? Just eat a cucumber man, it’s basically an inappropriately-shaped eatable water glass.

  52. Jay kimber says

    This book looks so gorgeous. My favourite vegetable is zucchini, I love that i can eat it raw or cooked blended, chopped, fermented, stewed, steamed and souped. Its amazing. also, it SO easy to grow it is SUCH a giving plant. Zucchini all the way.

  53. my fave veggie is spinach! versatile and one of the few veggies i can eat no matter what’s going on with my guts!

  54. Julie says

    I love broccoli! Can’t get enough.

  55. Kristi says

    What a lovely giveaway! Since I moved to North Carolina, my favorite vegetable has been sweet potato. I like its color, sweetness and texture, and that I can bake with it. Sweet potato is fantastic everywhere, in soups, salads, stews, pancakes, pies, muffins, cobblers – you name it!

  56. Diana says

    Cauliflower! So versatile!

  57. Sophia says

    I think my favorite vegetable might be onions… especially caramelized or pickled. Potatoes and broccoli are close behind.

  58. Connie Green says

    I love so many vegetables that it is hard to pick one as favorite but for this Spring, my current favorite vegetable is Asparagus!

  59. Kelsey says

    Brussel sprouts! Roasted until crispy 🙂 Looks like a great cookbook!

  60. Abby says

    Currently it’s crispy refreshing romaine.

  61. Ashley says

    Brussels! Thanks so much for the giveaway!

  62. Jenny says

    I was gonna say cabbage! I also love broccolini and dino kale. <3

  63. Jennai says

    Lima beans are my favorite vegetable

  64. Steph says

    My fav veggies is eggplant

  65. Karlie says

    Yes I love this! Her cookbook looks beautiful. My favorite vegetable are avocados and beets 🙂

  66. Hannah says

    I don’t think I could pick a favorite veggie, but my favorite vegetable preparation is roasted 🙂

  67. Eileen says

    Oh man, I love so many vegetables, but probably red bell pepper is at the top of the list, followed by spinach. So good. Thanks for the giveaway opportunity!

  68. Valerie says

    Looks great, I’ll give it a try!

  69. Hannah says

    These tacos are SO amazing! I just made them the other night and I’m excited to make them again. I love the taste of the sauce! It perfectly compliments the rest of the taco. After pressing the avocado into the crumb mixture, I lightly cooked them in a skillet. They turned out perfectly crispy and a little warm, just as I had hoped. Thank you so much for this recipe. I will be making it often(unless the price of avocados keeps sky-rocketing).

    1. Yay! Isn’t that sauce amazing?! We sometimes mix it with salsa and it’s perfection. 🙂

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