Crispy avocado and jalapeño tacos

I first tried crispy avocado and jalapeño tacos in Arizona at El Charro – Tucson’s oldest Mexican restaurant (they first opened in 1922). They are incredibly vegan friendly, and have a dedicated vegan menu with delicious options including burritos, enchiladas, tamales, and of course, crispy avocado and jalapeño tacos.

The combination of smooth, warm avocado coated in crispy breadcrumbs with spicy baked jalapeño pieces is genius, and I knew I had to recreate it. I decided to try it with my own garnishes – crisp shredded cabbage, pico de gallo and a creamy chipotle sauce all served on warm homemade tortillas. The combination of flavors is magical (can I say that about my own recipe?!). The great thing about this recipe is it’s actually incredibly easy to make, especially if you use shop-bought tortillas and salsa. The hardest part is timing the ripeness of the avocados!

Because this recipe call for jalapeños, it does have a bit of a kick. If you are too sensitive to spice, you can certainly leave them out, but it won’t be quite the same. You could also try removing some of the seeds, however the breadcrumbs may not stick as well if you do. My suggestion? Give it a go! You may discover a new found respect for a bit of spice 😉

Here is my recipe for vegan avocado and jalapeño tacos:

Ingredients

For the avocados and jalapeños 

• 3 large, ripe avocados, cut in half with seeds removed
• 6 jalapeños, sliced in thick rounds
• 80ml plain almond milk
• 100g breadcrumbs
• 1 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the chipotle crema 

• 1/2 cup vegan mayo
• 1 teaspoon chipotle paste
• Juice from 1/2 a lime
• 1-2 tablespoons plain almond milk (as needed)
• Salt to taste

For serving 

• 8 small tortillas, homemade or shop-bought
• 1/2 head of cabbage, shredded
• Homemade or shop-bought pico de gallo (salsa)
• Lime wedges
• Chopped coriander

Directions

1. Preheat the oven to 230c. Line a large baking tray in foil and lightly oil it.
2. Peel the avocado halves and cut each half into three pieces.
3. Place the breadcrumbs and spices in a bowl and mix well. Add the almond milk to a separate bowl.
4. Using your hands, take an avocado slice and dunk it in the almond milk, then remove and shake off the excess liquid. Next, add it to the bowl with breadcrumbs and coat completely. Transfer to the baking tray and repeat the process with the remaining avocado slices.
5. Repeat the same process for the jalapeño pieces and place in the oven to cook for around 12-15 minutes, until the avocado and jalapeños are slightly browned.
6. While the veggies are cooking, make the chipotle crema by mixing the ingredients together in a bowl, adding a little almond milk at a time until you get the consistency you like. Season with salt to taste.
7. To assemble the tacos, add a handful of shredded cabbage followed by two pieces of avocado and a small handful of the jalapeños. Top with pico de gallo, dollops of chipotle crema and coriander.
8. Serve with lime wedges and enjoy!

Yum