Crispy Avocado Tacos with Roasted Red Pepper Crema

• Vegetarian

• Produce

  • 1 Avocado, jumbo
  • 2 cups Iceberg lettuce

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 (15-ounce can Refried beans, vegetarian

• Condiments

  • 1 cup Pico de gallo, prepared

• Baking & Spices

  • 1/2 cup Gluten free all purpose flour
  • 1 Kosher salt
  • 1 batch Red pepper crema

• Oils & Vinegars

  • 1 Vegetable or peanut oil

• Bread & Baked Goods

  • 1 cup Panko, gluten free
  • 8 White corn tortillas

Found on beardandbonnet.com

Description

Ingredients

• 1 jumbo avocado or 2 small regular size avocados, halved, pitted, sliced into 8 wedges each and skin removed
• kosher salt
• vegetable or peanut oil for frying
• 2 large eggs, beaten or egg substitute
• 1 cup gluten free panko
• ½ cup gluten free all purpose flour
• 1 (15-ounce) can of vegetarian refried beans, warmed through
• 8 white corn tortillas, warmed
• 2 cups shredded iceberg lettuce
• 1 cup prepared pico de gallo
• 1 batch red pepper crema, recipe follows
• ¼ cup raw cahsews, soaked for 4-8 hours then rinsed and drained
• 1 roasted red bell pepper, seeds and skin removed
• ½ cup Silk unsweetened original cashew milk
• 1 small clove of garlic
• 1 tablespoon minced cilantro
• 2 tablespoons minced red onion
• 1 tablespoon lime juice
• kosher salt to taste

Directions

• Prepare the avocado and sprinkle generously with salt to season. Place the eggs, gluten free panko, and flour in 3 separate shallow bowls. Working in batches, dredge the avocado slices in flour, shake off any excess then coat with the egg or egg substitute and finally roll in the panko to coat. Place the breaded avocado on a plate and repeat the process until all the avocado is breaded.
• Pour oil to a depth of 1½ and heat until a thermometer reaches 350°F. ( I prefer to use a small sauce pan and only fry a few avocado pieces at a time to avoid using a ton of oil. ) Working in batches, fry the avocado, turning occasionally until crispy and golden brown approximately 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
• Spread refried beans on a tortilla and top with shredded lettuce, a wedge or two of crispy avocado, pico de gallo and drizzle with red pepper crema.
• Combine all of the ingredients in a high speed blender and blend until smooth. Store covered in the refrigerator for up to 3 days.