Because we live in LA, we are exposed to some pretty amazing Mexican food! And when you combine the flavors of Mexico with California Cuisine, you get Mexi-Cali. We created some gluten-free battered avocado tacos to honor this amazing blend of cultures.
Avocados are kind of like magic. Some varieties can grow to be 3 pounds! We love them so much that we eat them almost every day.
Here’s our finger saving trick to cutting an avocado so that you don’t have to hack the pit out. Just thinking of what people do to an avo pit makes us cringe! All you have to do is cut the avocado all the way around the pit in one direction. Turn the avo 90 degrees and cut again. You will get 4 perfect little peel-able slices and the pit will just pop out of one of them. For these tacos, just slice each of those pieces in half and you are ready to go!
Baja Battered Avocado Tacos
Yields 8 tacos
½ cup gluten free all-purpose flour blend (Pure Pantry)
½ teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon cayenne powder
½ teaspoon dried minced onion
¼ teaspoon ground cumin
¼ cup, plus 2 tablespoons almond milk or soymilk
2 teaspoons neutral tasting oil
1 tablespoon lemon juice
1 large Hass avocado
3 tablespoons high-heat oil, for cooking (refined coconut preferred)
8 organic corn tortillas
2 cups shredded green cabbage, (1/4 head cabbage)
1 tomato, fine dice
Lime Crema Topping:
1 tablespoon lime juice, plus zest of ½ lime
1/3 cup original soy yogurt (Original Whole Soy *don’t get un-sweetened)
1/3 cup reduced fat vegan mayonnaise (Veganaise)
Dash sea salt and finely ground black pepper
In a large bowl, add gluten-free flour, baking powder, sea salt, garlic powder, chili powder, minced onion, cumin, almond or soymilk, 2 teaspoons oil, and lemon juice. Whisk until uniform. Set aside.
Pre-heat a small sauté pan over medium-high heat and add 3 tablespoons oil
Slice avocado in half, and divide into 8 pieces. Dip sliced avocado into batter.
Add battered avocado to pan and cook for about 3 minutes per side, until golden.
Meanwhile in a mixing bowl, combine lime juice, zest, yogurt, mayonnaise, sea salt and pepper in a bowl and set aside.
Heat the tortillas on a warm skillet with no oil, until pliable. Fill with 1 piece battered avocado and garnish with shredded cabbage, diced tomatoes and crema. Serve immediately. © Spork Foods, 2012