Baked Avocado Tacos with with Charred Tomato, Cashew Jalapeno Cream & Lime

Avocados are one of my favorites fruits and top five favorite foods. If I could, I would eat avocado in some form or another in every meal. Over scramble for breakfast, with black beans and salad for lunch and in these tacos for dinner. Don't forget dessert, avocado and chocolate make a great couple. Chocolate Avocado smoothies and Chocolate Avocado Cake with Avocado Buttercream are just some of the ways your can incorporate this healthy fat into your dessert repertoire. Baked avocado wedges are a real star in these little tacos with all the flavor of fried avocado wedges without the heaviness and grease.

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Baked, creamy avocados piled high with shredded red cabbage, pinto beans, charred tomato and spicy jalapeno crema on corn tortillas.

Baked Avocado Tacos
serves 3
1/2 cup all-purpose flour
1/2 cup almond milk
1/2 cup breadcrumbs
1 tsp cumin
1 tsp chili powder
2 avocados, cut each half into 4 slices
canola oil spray
1 cup shredded red cabbage
1-15oz can pinto beans, drained and rinsed, cooked through
7-6" corn tortillas, warmed
1 lime, cut into wedges
salt and pepper

Preheat the oven to 450. Grease a baking sheet and set aside.
Prepare a dredging station by setting out three bowls. Put the flour in one bowl and season with salt and pepper. Put the almond milk in another bowl and lastly, combine the breadcrumbs, cumin, chili powder in another bowl. Season the breadcrumbs with salt and pepper.
One at a time, coat the avocado in the flour, then dunk in the milk and lastly, coat with breadcrumbs. Set on the baking sheet. Lightly coat the avocados with oil spray.
Once all of the avocado is breaded, bake for 20 minutes, flipping once after 10 minutes. If the avocado could use some more browning, place under the broiler for just a few minutes to finish crisping.
Assemble the tacos with beans, cabbage, avocado, charred tomato, jalapeno cream and lime wedges.

Charred Tomato
2 tomatoes, halved & seeded
2 tsp extra virgin olive oil
1/2 tsp smoked sea salt

Preheat the oven to 450.
Place the tomato halves, cut side down on a baking sheet. Drizzle with olive oil and smoked salt.
Roast for 15 minutes.

Cashew Jalapeno Cream
1/2 cup raw cashews
1/2 cup coconut milk
1/4 cup cilantro (leaves and stems)
1 jalapeno, seeded or not, depending on your heat preference, roughly chopped
juice of 1 lime
1 tsp salt

Combine all of the ingredients in a blender and blend until completely smooth and creamy.

Spicy Buffalo Tempeh Salad with Corn Chow Chow, Cilantro Ranch & Avocado Fries

 This salad was inspired from Veggie Grill, a popular vegan chain in Southern California that recently made it's way to Oregon. While I don't mind fake meat every now and then, I prefer tempeh especially in buffalo wing sauce.

 Spicy buffalo tempeh, baked avocado wedges, southern corn chow chow, fresh greens, red onions and cilantro-lime ranch.

Buffalo Tempeh
1/2 cup hot sauce
1/4 cup vegan butter
1/4 cup agave
1 tsp garlic powder
extra virgin olive oil
1 lb tempeh, cut into strips
creole seasoning
salt and pepper

Combine the hot sauce, butter, agave, garlic powder and cayenne in a small pot and bring to a boil. Reduce to a simmer and cook for 5 minutes.
Season the tempeh with salt, pepper and creole seasoning. Brown in olive oil on all sides and toss in buffalo sauce while hot.


Corn Chow Chow
1 tbl extra virgin olive oil
3 corn cobs, shucked
1/2 red onion, minced
1/2 green bell pepper, small dice
1/2 red bell pepper, small dice
1 celery stalk, minced
1 cup water
1 tbl agave
1 tbl apple cider vinegar
2 tsp turmeric
2 tsp celery seed
1 tsp dry mustard powder
salt, to taste

Saute the corn, red onion, green and red bell pepper and celery in olive oil until the vegetables start to soften. Season with 1 tsp salt. Add the water, agave, vinegar, turmeric, celery seed and dry mustard. Bring to a simmer and cook for 15 minutes or until most of the liquid has evaporated.

Buffalo Salad
1 recipe buffalo tempeh
1 recipe corn chow chow
1 head romaine, roughly chopped
1 large tomato, seeded, small dice
1/2 red onion, small dice

Combine all of the ingredients and dress with cilantro ranch

Cilantro Ranch
1/2 cup vegan mayonnaise
1/2 cup vegan sour cream
3 tbl fresh minced cilantro
1 tbl lime juice
1 garlic clove, minced
salt & pepper, to taste

Combine all in a blender and season to taste. Chill for at least 15 minutes for serving to allow flavors to meld.

Avocado Fries
1/2 cup panko breadcrumbs
3 heaping tbl all-purpose flour
2 tbl nutritional yeast
1/2 tsp salt
2 avocados, sliced into 8 pieces each
extra virgin olive oil

Preheat the oven to 400. Place a baking sheet in the oven to heat up as well.
Combine the panko, flour, nutritional yeast and salt in a blender and grind into a fine powder.
Dredge each avocado slice with the flour mixture and let sit for 15 minutes.
Pull the sheet out of the oven and grease with baking spray.
Dredge one more time, shaking off excess flour and place on the hot baking sheet. Spray the tops with oil and bake for 15 minutes or until golden brown.