Recipe: Pan-Fried Avocado Tacos with Pickled Onions

Man oh man. How long has it been since I’ve posted a recipe? Well, it’s been a minute, largely because my day job requires such a volume of recipe creation (and testing and editing), that when it comes time to tend to my own garden of blogging, I have food fatigue. That said, sometimes a recipe comes along that is too lovely not to share. And what’s more, if you really dig this, but hate the grocery store, you can order directly from Home Chef and make it at home. Wheeee!

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Avocado Tacos, the Keanu Reeves of Food

This is no overstatement, people. If you know me, you know that Keanu Reeves is the apex of my male dreaminess scale. Sure, he’s not the greatest of actors (however, I will say that the Lake House was a solid film), but he is the smoothest, sweetest, loveliest of gents and to equate these tacos to him is pretty much saying they’re rad. A little crispy, a little creamy, nestled into flour tortillas and topped with flash pickled onions and a cool Mexicali Slaw, these tacos are easy to whip up and go remarkably well with good friends, margaritas, cold beers, and a new wave playlist on a lovely afternoon.

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Pan-Fried Avocado Tacos with Pickled Onions

  • Makes 2-3 Servings
  • Prep Time: 35 Minutes

Ingredients:

  1. Garlic Powder (1/2 Tsp.)
  2. Cilantro Sprigs (3)
  3. Slaw Mix (6 Oz, or about 2.5 Cups)
  4. Sugar (2.5 Oz)
  5. Apple Cider Vinegar (6 Oz)
  6. Panko Breadcrumbs (1 Cup)
  7. Red Onion (1)
  8. Vegan Goddess Dressing, Annie’s (1/4 Cup)
  9. Flour Tortillas, Medium-Sized (6)
  10. Avocado (2) ** This recipe works well with not-quite-ripe avocados, but any avocado that’s ripe, but still firm will work great.

Steps:

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Prep the Vegetables + Make the Slaw: Rinse the cilantro sprigs and remove the leaves from the stems. Peel and julienne the red onion. Halve the avocados, remove the pits, and slice into long, ½-inch thick slices. In a clean mixing bowl, toss the slaw mix and Goddess dressing together. Salt and pepper to taste. Place in refrigerator to chill before serving.

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Flash-Pickle the Onions: In a medium-sized pot, bring apple cider vinegar, ¾ cups water, sugar, and 2 Tsp. salt to a boil. When liquid comes to a boil, add onions and let boil for 1 minute. Remove pot from heat and let cool. A few ice cubes will help cool the pickled onions quickly. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Bread the Avocados: Mix the panko, garlic powder, and a dash of salt together in a shallow bowl. In a separate bowl, place 2 Tbsp. olive oil. Have a clean plate handy to put the coated avocado slices. First, dip the avocado slice in the olive oil, lightly coating. Then place the avocado slice in the panko, covering it and pressing the panko lightly into the avocado ensuring avocado slices are covered all around with the panko. Repeat for all avocado slices.

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

Fry the Avocados: Warm 2 Tbsp. olive oil in a high-sided skillet over medium heat. Once warm, add the coated avocado slices. Cook for 5-6 minutes on each side, or until panko becomes browned and crisp. Place on a paper towel-lined plate to soak up any additional oil. We recommend working in 2 batches so avocado slices have enough room to fry.

Warm the Tortillas: Prepare tortillas by covering with slightly moistened paper towels and placing in microwave for 20-30 seconds. You can also soften tortillas in a dry sauté pan over medium heat, flipping consistently. Or, if you’re especially daring, you can warm tortillas quickly over a gas stove burner flame to get authentic char marks.

Plate + Chow Down: Place 3 warmed tortillas on the plate. Arrange 3-4 slices of fried avocado in each tortilla. Top with chilled Mexicali slaw and pickled onions. Garnish with cilantro leaves.

vegan fried avocado tacos ashlee piper the little foxes vegetarian recipe home chef

*All photos credited to Dawn Brown + property of Home Chef. Recipe property of Ashlee Piper / The Little Foxes.

  • Elisa Hernandez

    This is truly amazing! I can’t wait to try it and I can’t wait to see what you come up with next:)

  • http://www.littleveganbear.wordpress.com/ Caeli @ Little Vegan Bear

    Wow, cool idea. I have most of these ingredients ready to go…might have to give it a try!

  • http://lauralaurablog.com/ Laura | Laura Laura Blog

    Yum! These look so so delicious

  • http://www.thewholeserving.com Celeste @The Whole Serving

    I’m looking forward to trying these, my mouth is watering. Thanks for sharing.

  • http://onegirlcircus.com Karen

    We joined Home Chef Because they offered vegan choices and were thoroughly delighted with all your recipes! Imagine how very disappointed my kids and I are to learn that they are cutting back on their vegan options

    • http://www.thelilfoxes.com/ Ashlee Piper

      Aw, I’m so sorry about that. If it was up to me, they’d all be vegan options! :) Have you tried Purple Carrot? Very similar service, but entirely vegan. And I’ll keep posting recipes here, too. Big hug.

      • http://onegirlcircus.com Karen

        No, I had never heard of purple carrot! Thank you for the info. Your recipes are still staples and my 18 year old son just made your risotto to show off for friends on Saturday night ?

  • Anh Huynh Gordon

    I have written to Home Chef numerous times to tell them to bring back more vegan options. I hope they do so because I loved all your recipes there.

    • http://www.thelilfoxes.com/ Ashlee Piper

      This is such a kind comment. Thank you so much for taking the time to post this. i hope they bring back more vegan recipes, too! I don’t work there anymore, but will keep posting recipes here and have a cookbook coming out soon, too. Sending you a big hug! Thanks for brightening my day!

      • Anh Huynh Gordon

        We make your “walnut chorizo” all the time and try not to just eat it right there and then. And the seasoned Vegenaise is awesome too–that whole dish, the black bean tostadas with walnut chorizo–we make and eat pretty much weeklly. My daughter said she’s going to survive on them in college. :-) Looking forward to the cookbook!

      • Anita S

        Excited to try some of your recipes. ETA on the cookbook? Can’t wait to buy it.

  • Tracy Rutler

    Keanu Reeves is dreamy, and so are these tacos! They are my new favorite thing to eat! Thanks for the recipe.