These may sound a little out there, but trust us when we say these healthy avocado tacos will change your world!
1 cup rice flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon potato starch
2 teaspoons onion powder
Pinch cayenne pepper
1 cup water
1 cup coconut flakes
For the tacos:
2 semi-firm avocado
4 gluten-free corn tortillas
1/4 cup chopped red cabbage
1/4 cup microgreens (alfalfa sprouts)
1 radish, finely sliced
1 cup olive oil
1 chipotle pepper in adobo sauce
2 cloves garlic
2 tablespoons aquafaba (liquid from can of garbanzo beans)
2 tablespoons nutritional yeast
Pinch of salt
In a medium bowl, mix together rice flour, salt, baking soda, potato starch, onion powder, cayenne, pepper and water.
Put shredded coconut in a separate bowl.
Cut avocados into long pieces. Dump avocado into batter, then into coconut.
Heat avocado oil to around 375 degrees.
Using tongs, place avocado into the oil, rotating occasionally for about 3 minutes until golden. Once finished, place on paper towels.
Make aioli by blending olive oil, chipotle pepper, garlic cloves, aquafaba, nutritional yeast and salt.
In a tortilla, make a bed of chopped red cabbage, add fried avocados and drizzle with aioli. Top with alfalfa sprouts, the juice of a lime and sliced radish.