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Tacos with Deep-Fried Avocado and Poke Red Cabbage

Ingredients for 16 portions

Per portion: 550 kJ / 131 kcal

For the deep-fried avocado

  • 2 ripe avocados
  • 15 g wheat flour
  • Salt and freshly ground pepper
  • 100 ml canned chickpea liquid
  • 50 g panko flour
  • Vegetable oil for deep frying

For the tomatillo salsa


  • ¼ red cabbage
  • 50 ml Kikkoman Poke Sauce
  • 1-2 chilies
  • 16 small corn tortilla wraps
  • A few coriander leaves


Preparation time: 30 mins

Halve the avocados, remove the stone and skin and then cut them into quarters. Season with salt and pepper. Whisk the chickpea liquid until frothy. Dip the avocados into the flour first, then into the chickpea froth and then into panko flour. Heat the vegetable oil up to approx. 180°C and deep fry the avocados for 3-4 minutes. Then remove and drain on kitchen paper.

To make the tomatillo salsa drain and roughly chop the tomatillos. Peel and crush the garlic. Combine the tomatillos with the garlic, soy sauce, olive oil and lime juice.

Remove the outside leaves from the cabbage and cut out the stem. Then chop into fine strips and mix with the Poke Sauce. Wash the chilies, remove the top, pith and seeds and cut them into fine rings. Heat up the tortillas according to the pack instructions, fill them with avocados, poke cabbage, chilies and coriander and serve with the tomatillo salsa.