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Panko Crusted Avocado Tacos w/ Buddha Slaw

Avocado tacos topped with an Asian-style slaw, perfect for a delicious Taco Tuesday!
Course Main Course
Cuisine Fusion Cuisine
Cook Time 30 minutes
Servings 12 small tacos
Author Tiffani

Ingredients

For the Buddha Slaw...

  • 1/2 cup green cabbage, shredded
  • 1 cup fresh cilantro leaves *plus more for topping
  • 1 cup carrots, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/2 cup green onion, chopped
  • 1/2 cup Buddha Foods Enlightened Sauce plus more for topping

Everything else...

  • 12 small tortillas flour (gluten/grain-free, if necessary), jicama, or corn — all are delicious!
  • 3 small avocados, sliced
  • 1/2 cup almond flour AP flour will also work if not gluten or grain free
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne (optional)
  • 1/2 cup unsweetened/unflavored non-dairy milk (I use almond milk)
  • 1 tsp kuzu or substitute another starch like arrowroot powder, tapioca starch, or cornstarch
  • 3/4 cup gluten-free panko (or regular panko if not gluten-free). To make these grain-free substitute almond flour in place of the panko.
  • 1 beet or daikon radish, peeled and julienned (optional)
  • olive oil (or oil of choice) for cooking

Instructions

  • Add all of the Buddha Slaw ingredients to a mixing bowl and stir until well incorporated. Transfer to the refrigerator and keep cool until ready to use.
  • Set up a station with three bowls. To the first bowl, add the almond flour, sea salt, and cayenne (if using). Mix with a spoon or fork.
  • In the second bowl, add the milk and kuzu. Using a fork or small whisk, stir rapidly until the starch is absorbed.
  • In the third bowl, add the panko.
  • Heat a large skillet to medium heat and coat the entire bottom of the skillet with oil. Have a platter close by lined with paper towels or clean kitchen towels.
  • Working in batches, add the avocados slices to the bowls, starting with the almond flour. Coat each slice well before moving the slices to the milk mixture. Shake off any excess liquid and then add the slices to the panko and coat well.
  • Once the oil is hot (and not any sooner, add a solo panko crumb and make sure it sizzles), add the avocado slices to the heated skillet. Once the bottoms are golden brown, carefully flip with tongs to brown the next side, and when the second side has browned, flip to brown the bottom, then transfer each slice to the towels. Continue this process until all avocados are breaded and fried to golden-brown crispy goodness, cleaning debris from the skillet between each batch. If desired, you can keep finished avocados in a warmed oven or toaster oven to keep heated.
  • If using corn or flour tortillas, warm in a separate skillet, heated to medium-high heat, about 30 seconds on each side.
  • To assemble tacos; top each tortilla with a couple of fried avocado slices, drizzle with buddha sauce, add julienned beets or jicama (if using), add a spoonful of Buddha Slaw, and then top with fresh cilantro or micro cilantro. Enjoy!

Notes

*If preferred, use micro cilantro for topping the tacos (as shown in picture).