Ingredients
Scale
Batter:
- 2 avocados, ripe yet firm, sliced
- 1/2 cup gluten free flour for dredging
- 1/2 cup almond milk
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 cup Panko
Chipotle crema:
- 1/2 cup vegan sour cream
- 1 large chipotle pepper with sauce, chopped
- 2 tbsp lime juice
- Salt + Pepper
Garnish:
- Cilantro
- Limes
Instructions
- Preheat your air fryer to 400
- For the batter combine everything in a cup (easier to dip) minus the Panko. Batter should be on the thicker sider. Add almond milk 1tsp at a time to achieve desired consistency if too thick. Set out another bowl and fill with just Panko.
- Slice the avocados and then dip each slice into the batter, letting the excess drip off, then dip into the Panko coating it all over. Place into the preheated air fryer and bake for 7-10 minutes or until golden brown.
- While they bake, make the sauce. Combine all of the ingredients in a small bowl. Set aside. Serve tacos with mixed cabbage, chipotle crema, and garnish with cilantro and lime juice when ready to serve. Store in fridge for later use and simply re-bake the fries to get that crispy texture.
- Prep Time: 15 mins
- Cook Time: 10 mins