Vegan Fried Avocado Tacos with Lime Crema

Vegan Fried Avocado Tacos with Lime Crema

Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, cooked, Dinner, dope recipes, Lunch, Main Course, Snack
Cuisine American, Mexican
Servings 3 servings



  • 1/2 cup all-purpose flour
  • 1 teaspoon corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon turmeric powder
  • Sea salt and ground black pepper to taste
  • 1/2 cup water
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 large semi-firm avocado pitted, peeled and sliced into long wedges
  • 3 medium 8-inch tortillas
  • 1/2 cup vegan coleslaw optional
  • 1 medium tomato chopped
  • 1 small jalapeño seeded and minced

Lime Crema

  • 1/4 cup raw cashews soaked overnight
  • 1/3 cup canned coconut milk
  • Coarse sea salt to taste
  • 1 medium lime freshly squeezed
  • 2 tablespoons fresh cilantro leaves finely chopped


  • Place the flour, cornstarch, baking soda, turmeric powder, salt, and black pepper in a shallow bowl. Whisk in the water and mix to combine well.
  • In a separate bowl, mix the breadcrumbs with garlic powder.
  • Dredge the avocado wedges in the flour mixture, shaking off the excess. Then, coat them with breadcrumbs, pressing down to adhere.
  • In a heavy-bottomed skillet, heat about 2 inches of olive oil over medium-high heat. Once hot, fry avocado wedges for approximately 2 minutes per side, until golden brown.
  • Remove them to a paper towel-lined plate. Work in batches, if needed.
  • Add all the crema ingredients to a bowl of your food processor or high-speed blender.
  • Blend ingredients until uniform, smooth, and creamy, stopping periodically to scrape down the sides of the bowl, as needed. Taste and adjust seasonings as needed. Set aside.
  • Assemble your tacos with toasted tortillas, fried avocado wedges, coleslaw, tomato, jalapeño, and lime crema. Enjoy!
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