Tacos with Deep-Fried Avocado and Poke Red Cabbage

Total time 30 mins

Ingredients

16 portion(s)

For the deep-fried avocado:

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

For the tomatillo salsa:

100 g
pickled tomatillos
1 
garlic clove
2 tbsp
olive oil
2 tbsp
lime juice

Also:

 ¼ 
red cabbage
2 
chilies
16 
small corn tortilla wraps
A few coriander leaves
Nutritional facts (per portion): 550 kJ  /  131 kcal
4.1 g Fat
3.2 g Protein
18.4 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Recipe-ID: 230

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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