Looking to swap it up a bit? Turn this taco into a salad instead.Start with a base of crispy iceberg lettuce top with whole pintos instead of refried, pico de gallo, and crispy avocado wedges. Then drizzle the whole salad with the roasted red pepper cashew cream.
Author:This Mess Is Ours
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Yield:4 servings 1x
1 jumbo avocado or 2 regular size avocados, halved, pitted, sliced into wedges and remove the skin.
vegetable or peanut oil for frying
2 large eggs, beaten or egg substitute
1 cup gluten free panko
1/2 cup gluten free all purpose flour
1 (15-ounce) can of vegetarian refried beans, warmed through
Prepare the avocado and sprinkle generously with salt to season. Place the eggs, gluten free panko, and flour in 3 separate shallow bowls. Working in batches, dredge the avocado slices in flour, shake off any excess then coat with the egg or egg substitute and finally roll in the panko to coat. Place the breaded avocado on a plate and repeat the process until all the avocado is breaded.
Pour oil to a depth of 1 1/2″ and heat until a thermometer reaches 350°F. ( I prefer to use a small sauce pan and only fry a few avocado pieces at a time to avoid using a ton of oil. ) Working in batches, fry the avocado, turning occasionally until crispy and golden brown approximately 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
Spread refried beans on a tortilla and top with shredded lettuce, a wedge or two of crispy avocado, pico de gallo and drizzle with roasted red pepper cashew cream.