I can barely talk about how much I love these Paleo Pan-Fried Avocado Tacos. Good thing they are incredibly filling, otherwise there is a good chance I would eat about six straight.
Recently, I went to Denver to backpack around in the Rocky Mountain National Park with my dear college friend Jen. Everyone has at least one person in their life they are completely themselves with, Jen is one of those friends for me.
When we weren’t enjoying rehydrated food straight out of the pot in the back country, she treated me to some local vegetable-heavy food in Denver. One dinner was at the wonderful Vital Roots who’s menu has a section entitled, “Legit Smoothies.” Well there we go. Love at first menu site – a restaurant who claims knowledge and authority on smoothies. My dinner was an Indian-inspired curry topped with a seriously addicting (as in, what dish would this not complete?) house blend of crunchy seeds and nuts (some for the road please). But as I was enjoying my own dinner, I couldn’t help but notice Jen’s daughter’s meal – avocado tacos. Now, Jen and I are close, but I doubt she’d be down with me completely devouring her daughter’s dinner … prior to her daughter even tasting it. So, the next best thing was to recreate it in my kitchen when I got home of course!
A few changes from the inspirational original (from that I could see of it that is):
- First off, I loved that these avocado tacos were on the kid’s menu. (Honestly, burgers and chicken fingers on every kid’s menu? Our kids deserve better.) Naturally, this version wasn’t piled high with a bunch of toppings. Most kids are fond of simplicity. A lot of variety can be down right threatening to a two-year-old. My version is piled high with cabbage, cucumbers, apples, fresh herbs and really whatever else is super inspirational to you at the moment!
- My avocados are pan-fried. I’m pretty sure the ones at the restaurant were deep-fried, but for ease of making I opted for a quick pan-fry / saute. If you prefer not to pan-fry, I have instructions on how to bake the avocado as well.
- These Paleo Avocado Tacos are Paleo thanks to Siete’s wraps (Nut-Free version). If you’re not avoiding grains, use any tortilla you’d like! (Note: I am not sponsored by Siete. I just love them.)
PS – If you need a tutorial on how to slice an avocado, the Kitchn does a fantastic job here.
- Avocados – Most of the beneficial nutrients in avocados lie in the meat just next to the skin. Be diligent about peeling them carefully to get as much meat as possible.
- Cilantro – Cilantro is a natural chelator, meaning it assists the body in removing heavy metals. That is pretty darn amazing!
- Cucumber – Make sure and buy organic, if possible, and eat the seeds as well as the skin. (The following recipe calls removing the seeds. You can save them and add to a green smoothie at a later time.) Within the entire plant, the skin has the most concentrated amount of silicon, chlorophyll, sterols (cholesterol-lowering) and chemicals that aid in digestion. (Note: the credit for the nutritional information on plants goes to “Healing Foods.”)
Special Diet Modifications:
- GAPS – If avoiding raw cabbage, lightly steam it after shredding.
- SCD – Cabbage is only allowed after you can tolerate it well.
- Whole30 – Omit honey.
- ½ avocado
- ½ cup cucumber (about ¼ medium cucumber), seeds removed and diced, dice before measuring
- ½ medium jalapeno, roughly chopped (decrease if you prefer less spicy)
- 1 packed tablespoon mint
- ½ teaspoon honey (optional)
- 2 teaspoons lime juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water (to get blades to turn and thin out)
- PAN FRIED AVOCADOS
- 2 avocados
- 1 egg (for dipping before breading), whisked
- ¼ cup coconut flour
- ¼ teaspoon each salt and pepper
- Coconut oil for frying
- 6-8 tortillas (for Paleo version I prefer Siete)
- 2 cup shredded red cabbage
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- ½ - 1 medium cucumber, cut into matchsticks
- 1 small fuji or pink lady apple, cut into matchsticks
- Mint and cilantro for garnish
- Hemp seeds (optional)
- Preheat oven to 200
- Place all the dressing ingredients in a high-speed blender and blend until smooth. Taste. (Another teaspoon of lime juice and/or a tablespoon of cilantro are nice add-ins if you'd like.)
- For the cabbage "slaw", place cabbage, olive oil, apple cider vinegar, and a pinch of salt and pepper in a bowl and set aside.
- Place tortillas in the oven to warm while preparing the rest of the meal.
- For the avocados, halve them first (twisting to separate), then carefully use a large knife, cut into the pits to twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado half should yield 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
- Set up two shallow bowls. In one pan whisk an egg, in the next place the coconut flour.
- Coat each wedge of avocado in egg then coconut flour. Place on a plate next to the range.
- Warm a medium pan on low-medium heat with a thin layer of coconut oil. You DO NOT want error on the side of too hot here. When the oil is too hot the coconut oil will smoke (you don't want that) and the coconut flour will burn.
- When the oil is warm, add the avocado wedges. Fry for about 45 seconds or less on the first side, or until nicely browned. Use a fork (or the combination of a fork and spoon) to turn the wedges as they brown until all sides are crispy. Repeat until all avocados are cooked.
- To plate - on each tortilla divide the cabbage slaw, then top with avocado, cucumber, apples and hemp seeds (optional). Top with dressing and fresh herbs. Serve warm.
- I don't recommend reheating this meal after it's been made.