Tacos with Deep-Fried Avocado and Poke Red Cabbage

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Tacos with Deep-Fried Avocado and Poke Red Cabbage

Naturally Brewed Soy Sauce Poke Sauce Panko - Japanese Style Crispy Bread Crumbs Main courses Vegetables Mexican Vegetarian kitchen Snacks Spring Summer Autumn

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 550 kJ / 131 kcal

Fat: 4.1 g

Protein: 3.2 g

Carbohydrates: 18.35 g

For the deep-fried avocado

2 ripe avocados
15 g wheat flour
Salt and freshly ground pepper
100 ml canned chickpea liquid
50 g Kikkoman Panko - Japanese Style Crispy Bread Crumbs
Vegetable oil for deep frying

For the tomatillo salsa

100 g pickled tomatillos
1 garlic clove
2 tbsp. Kikkoman Naturally Brewed Soy Sauce
2 tbsp. olive oil
2 tbsp. lime juice

Also:

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

Preparation

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.