This Fried Avocado Taco has four crucial elements: The sriracha mayonnaise (Rooster Sauce) the slaw (Purple Haze) the fried avocados and the tortilla. You can make several of the elements ahead of time but never mix your dry coleslaw mix with your coleslaw dressing until the last minute. If you break this rule you will have a sloppy, limp, no bueno situation.
Fried Avocado Tacos
Dry Slaw Mix
- 1 Cup shredded purple cabbage
- 1/4 Cup shredded carrot
- 1 Tbsp. (heaping) loosely chopped fresh cilantro
Purple Haze Sauce (Nhat Hahn Sauce)
- 2 Tbsp. lime juice
- 2 Tbsp. apple cider vinegar
- 4 Tbsp. Soy Sauce
- 1/2 Tsp. toasted sesame oil
- 1-2 slices of jalapeno
- 1 1/2 Tablespoons Vegan Mayonnaise
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Srirracha
- 2 large or 3 small avocados
- 1 Cup Rice Four
- 1 cup coconut milk
- 1 cup corn meal
- 1 teaspoon paprika
- 1 teaspoon mustard Powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Start with the slaw. Shred the cabbage as thinly as possible. Using a mandoline or the straight blade of a cheese grater works well. Shred about one carrot on the large holes of a cheese grater or the julianne setting of a mandoline. Add loosely chopped cilantro and set aside.
Combine your ingredients for the sauce in a separate bowl and set that aside
In another small bowl combine the ingredients for the Rooster Mayo. Set that aside.
To Bread the Avocados:
Now set up three bowls for breading the avocados. If I am prepping for a party I will use a storage container to for the cornmeal mix since I like to store the prepped avocados in plenty of cornmeal mix to keep them from oxidizing.
Add rice flour to one bowl, coconut milk to the next bowl and cornmeal and spices to the third.
Now peel and slice a good avocado and cut it into half-inch thick wedges (usually this means quarter wedges).
Working in twos, dust the avocados first in the rice flour, and then the coconut milk and then cornmeal mix. Be sure to shake or tap off the excess flour and milk between each step. Bury the breaded avocados in your breading mix and store them if you need.
To Fry the avocados:
Heat about two cups of peanut oil to 365-375 degrees in a large saucepan (or use a deep-fryer). Dust the excess cornmeal off of each avocado wedge before you gently place it in the oil. You should see vigorous and immediate boiling action. Fry for about a minute and a half on each side until a good crust forms. Dry the wedges on paper towels or a sacrificial cloth napkin or towel.
At roughly the same time as you start frying, you should be heating up tortillas. I have a cast iron griddle that I heat my tortillas up with. It has grill marks on its reverse side which also comes in handy. You can heat up tortillas in any skillet and you should not need to add any oil. Get your pan nice and hot before you add the tortilla. A good tortilla will start to bubble at which point you can turn it over and let it continue to bubble on the other side. Regardless of whether your tortilla bubbles or doesn’t, you will also look for a golden brown color on either side. Many Mexicans that I know prefer to heat up tortilla on an open stove. They like the slightly burned flavor. This technique requires low heat and constant flipping. I prefer to buy raw corn or flour tortillas for a perfect bubble each time. This recipe is good with any kind of tortilla.
Now is the best time to mix together your purple haze slaw mix with the sauce, right before you assemble the tacos.
Take a hot tortilla and add about a teaspoon of Rooster Sauce. Evenly distribute the sauce across what will be the bottom of the taco. Lay fried avocados on top of that and a couple of tablespoons of the finished purple haze slaw. Enjoy.