The First Mess Cookbook by Laura Wright

Author:Laura Wright
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2017-02-16T12:58:33+00:00

Crispy Avocado Tacos

SERVES 4 to 5 FREE OF

I love a vegan taco with a clever and saucy mushroom/bean/lentil/tofu/tempeh filling. If the taco has an avocado-based topping though—either simply sliced, made into a crema, or some kind of guacamole, that’s always my favorite part. For this main, I coat the wedges of ripe avocado in crushed-up, seasoned rice crackers for a very satisfying crunch. The finish of my Creamy Garlic Dressing is the perfect complement.

2 cups (500 mL) rice crackers

½ teaspoon (2 mL) chili powder

½ teaspoon (2 mL) ground cumin

½ teaspoon (2 mL) garlic powder

salt and pepper, to taste

2 large ripe, but firm, avocados

16 small (6-inch/15 cm) corn tortillas, warmed

2 cups (500 mL) shredded cabbage

½ small red onion, thinly sliced

½ cup (125 mL) fresh cilantro leaves

2 to 4 radishes, thinly sliced

1 batch Creamy Garlic Dressing made with fresh lime juice instead of lemon

hot sauce, for serving (optional)

lime wedges, for serving

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