Avocado

Crispy Avocado Tacos with Lime Crema

Crispy Avocado Tacos with Lime Crema

Prep Time 15

Cook Time 20

Course Main Course

Cuisine South American

Servings 4

Ingredients

2 large Australian Hass avocados just ripe
1 cup plain flour
2 eggs lightly beaten
1½ cups panko breadcrumbs
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and cracked black pepper
Olive oil spray
8 small soft tortillas
2 cups finely shredded red cabbage
1 cup grated carrot
½ cup coriander leaves
1 small red onion finely sliced
1 lime cut into wedges
For the Lime Crema
½ cup sour cream
2 tablespoons whole egg mayonnaise
Juice of 1 lime
1 teaspoon lime zest
1 small garlic clove crushed
Salt and pepper to taste

Instructions

Preheat the oven to 220°C or an air fryer to 200°C.
Combine the flour with the smoked paprika, garlic powder, cumin, salt and pepper in a shallow bowl.
Place the beaten eggs into a second bowl and the panko breadcrumbs into a third.
Cut each avocado into thick wedges. Coat each wedge in the seasoned flour, then dip into the egg before coating well with the panko breadcrumbs.
Arrange the avocado wedges on a lined baking tray or in the air fryer basket. Lightly spray with olive oil.
Bake for 12–15 minutes, or air fry for 8–10 minutes, turning halfway through, until golden, crisp and heated through.
Meanwhile, whisk together all the Lime Crema ingredients until smooth.
Warm the tortillas according to the packet instructions.
To assemble, spread a little Lime Crema onto each tortilla. Top with shredded cabbage, grated carrot, crispy avocado, sliced red onion and fresh coriander. Finish with an extra drizzle of Lime Crema and serve with lime wedges.

Notes

For extra flavour, add sliced jalapeños, crumbled feta or a drizzle of your favourite hot sauce.

These tacos are best enjoyed fresh while the avocado coating is hot and crispy.

For a gluten-free version, use gluten-free flour, breadcrumbs and tortillas.

Avocado, Vegetarian

10 September 2020

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Print Recipe Pin Recipe

Course Entree, Main Dish, Platter

Cuisine Asian

Servings 10 rolls

Ingredients

Rice Paper Rolls

300 g mushrooms thinly sliced
1 tbsp olive oil
sea salt
pepper
sesame oil
tamari
half a lemon squeezed
toasted sesame seeds
1 in ripe avocado sliced 5cm and tossedlemon juice
1 leaves iceberg lettuce largertorn
2 carrots julienned
1/2 purple cabbage shredded
1 bunch mint
1/2 cup coriander leaves
120 grams cooked soba or rice noodles
10-15 15 cm rice paper

Peanut Sauce

170 g salted natural peanut butter
1 1/2 Tbsp soy sauce or tamari
2-3 Tbsp brown sugar add extra to taste
1/2 medium lime juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger
Hot water to thin

Instructions

Make the Peanut Sauce

Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool

For the rolls

Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.

Avocado