Crunchy Avocado Taco with Pineapple Salsa

Do you love avocados? Do you love crunch? Do you love tacos? It’s all here, in a crunchy, creamy, fruity taco that will rock your world. If you have only eaten avocados raw, you are in for a treat, as you try these tacos, stuffed with warm, crunchy-coated avocado slices. To make these plant based tacos into a real flavor powerhouse, try using a chickpea flour batter, then dip the avocado slices in it. A coating of panko gives them the unparalleled crunch when you shallow-fry them for a few minutes.

This recipe comes to us from Robin Asbell.

Check out this video to watch how to make this recipe.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

For more recipes with avocado, click here.

Serves 4

Ingredients:

• 8 corn tortillas
• 1 cup chopped pineapple
• 1 large jalapeno, chopped
• 1/2 teaspoon ground cumin
• 2 tablespoons minced onion
• 1 pinch salt
• 1 can black beans, drained
• 1/2 teaspoon chipotle powder
• Salt, to taste
• 1/2 cup chickpea flour
• 1 teaspoon avocado oil
• 1 teaspoon cider vinegar
• 1/4 teaspoon chili powder
• 1/2 cup cold water, approximately
• 1 cup panko, optional
• 2 large firm-ripe avocados
• 1/4 cup cilantro leaves, whole
• Avocado oil, for frying
• Salt to taste
• Lime slices
• Hot sauce

Directions:

1. For the tortillas, either wrap in a paper towel and prepare to microwave for about 45 seconds just before serving, or wrap in foil and warm in a 300 F oven for about 10 minutes, just before assembly. Line a large plate with a double layer of paper towels for draining the avocadoes.

2. In a medium bowl, toss the pineapple, jalapeno, cumin, onion and salt. Reserve.

3. In a medium bowl, mix the beans with chipotle and season with salt. Mash lightly, and reserve.

4. In another medium bowl, whisk the chickpea flour, oil, vinegar, chili powder and water. Put the panko in another bowl.

5. Pour canola oil to a depth of about half an inch into a large skillet and place over medium heat. Working quickly, slice each avocado in half, remove the pit, and then use the tip of your paring knife to slice each half in quarters inside the shell. Use a spoon to scoop the slices out of the shell without breaking. Drop the slices into the chickpea batter and gently toss to coat. Coat each avocado slice in panko, then carefully place in the hot oil. Once all the slices are in the pan, and the oil has returned to a sizzle, reduce the heat to medium-low. Turn each slice of avocado as it browns, until all the sides are golden brown and crispy.

6. Heat the tortillas so they will be ready when the avocados are.

7. Drain the avocado slices on the paper towel lined plate. Sprinkle with a little salt, if desired.

8. On the serving platter or individual plates, place two tortillas per person and spread a couple of tablespoons of the bean mixture in each tortilla. Put two slices of avocado in each and then divide the salsa among the tacos. Sprinkle with a few leaves of cilantro.

9. Serve immediately, with lime slices for garnish and hot sauce on the side.