Taco nights are so much fun, so easy to prepare and so delicious! These tacos are loaded with veggies goodness. Almond meal crusted avocado, pan fried sweet potatoes with smoked paprika, cumin, red pepper flakes for heat and chili powder. Top it off with cilantro, lime sauce. Just heavenly!
Almond Meal Crusted Avocado Tacos
For Crusted Avocado
- 2 avocados, cut in wedges
- 1/2 cup almond meal
- 1 tsp kosher salt
- 1/4 cup avocado oil
- 1/4 cup water
- 1 lime, juiced
- 2 tbsp avocado oil for frying
For Sweet Potatoes
- 1 sweet potato, cut in cubes
- 1/4 tsp red pepper flakes
- 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
Lime Cilantro Sauce
- 1/2 cup vegan mayo
- 1 lime, juiced
- 2 cloves garlic
- 1/4 cup cilantro
To Serve
- 1/4 cups purple cabbage, shredded
- 1 jalapeno, cut
- 3 radishes, cut into circles
- 1/4 cup cilantro
- corn tortilas
For Sauce
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Add garlic, mayo, cilantro and lime juice to the high speed blender.
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Blend it until smooth.
For Almond Meal Crusted Avocados
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Prepare 3 different small dishes.
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One with lime juice, another with avocado oil and water and the third one with almond meal and salt.
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Dip each avocado slice first in lime then in oil mixture and lastly in almond meal.
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Heat the oil in a medium skillet.
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Fry avocados until its crisp on all the sides.
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Place fried avocados on a plate lined with a paper towel to absorb the oil.
For Sweet Potatoes
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Wash the same skillet and place it on the high heat.
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Mix sweet potato cubes, oil and spices in the mixing bowl.
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Add it to the skillet.
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Let the potatoes get a little color on all the side and lower the heat so it can cook though and become soft and tender.
To Serve
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Place some shredded cabbage on tortillas, top it with radishes, avocado slices, sweet potatoes, jalapeño.
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Sprinkle it with cilantro and drizzle it with Lime Cilantro Sauce and lime juice.
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Serve and enjoy!