Crispy Avocado + Chipotle Slaw Tacos

To celebrate everyones favorite Day of the week, Taco Tuesday, Chef Dina and I have put together this mouth-watering taco recipe. They’re super easy to make and even easier to eat!

THE CHIPOTLE SAUCE

1 chipotle pepper in adobo
1/2 cup vegan mayo / sour cream
2 tbs
- lime juice
- juice from chipotle pepper in adobo can
salt + pepper
- to taste
1 clove of garlic

Blend all ingredients in blender or food processor until smooth

THE SLAW

1 cup
- red cabbage
  - shredded
- green cabbage
  - shredded
1/2 cup carrots
- shredded

Place in large bowl and toss with chipotle sauce until completely covered | * leave a little sauce to top tacos with when serving

THE MUSHROOMS & ONIONS

1 package of baby bella mushrooms
- sliced
1 yellow onion
- chopped
1/4 cup balsamic vinegar
salt + pepper
- to taste

Cook on medium heat in large sauce pan for 10 – 15 minutes until reduced

THE CRISPY AVOCADOS

2 avocados
- sliced
1/2 cup all purpose flour
1 cup panko bread crumbs*
1 tsp
- salt
- black pepper
- cayenne pepper
- onion powder
2 tbs flax seed
- finely ground
6 tbs water
sunflower / canola oil (organic)

create breading station with 3 bowls – 1 filled with all purpose flour + salt, pepper, cayenne pepper, and onion powder, 1 filled with ground flax seed and 6 tbs of water (flax egg), 1 filled with panko bread crumbs | dip avocado slices individually into each bowl (flour, flax egg, bread crumb) until fully coated and place on pan or cookie sheet | heat large pot with organic sunflower or canola oil between 375 – 440 degrees | place each coated avocado slice in oil until golden brown | let sit on paper towel lined cookie sheet until cool

*make sure the panko bread crumbs you purchase are vegan and free from hydrogenated oils!