Crispy Avocado Tacos with Lime Crema
Crispy Avocado Tacos with Lime Crema
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.
