Crispy Avocado Tacos with Vegan Chipotle Lime Aioli
Take taco night to a whole new level with these Crispy Avocado Tacos with Vegan Chipotle Lime Aioli. Crispy, creamy and spicy!
Ingredients
- 36 crispy avocado bites
FOR THE COLESLAW
- 1/4 cup olive oil
- 1 lime juiced
- 2 cloves garlic peeled
- 1 jalapeño roughly chopped
- 1/4 tsp cumin
- salt & pepper to taste
- 3 cups pre-made coleslaw
FOR THE CHIPOTLE LIME AIOLI
- 1/4 cup vegan mayo
- 1 large chipotle in adobo sauce diced
- 1/4 tsp cumin
- 1/2 lime juiced
FOR THE TACOS
- 12 flour taco tortillas
- cilantro and lime wedges for topping
Instructions
- Prepare avocado bites according to instructions here. While waiting for avocados to freeze prepare the coleslaw and aioli.
FOR THE COLESLAW
- Combine olive oil, lime, garlic, jalapeno, cumin, salt and pepper in a food processor or blender and pulse until combined. Taste and adjust seasoning as needed. Place coleslaw in a large bowl and pour marinade over top. Stir to combine and place in the fridge until ready to use.
FOR THE CHIPOTLE LIME AIOLI
- Combine all ingredients in a bowl and stir to combine. Place in the fridge until ready to use.
FOR THE TACOS
- To assemble tacos, place desired amount of slaw on each tortilla, followed by 3 avocado bites. Drizzle aioli on top and add cilantro and lime wedges if using.
- Serve and enjoy!
Notes
*The prep time on these is 60 minutes since you do have to freeze the avocados before frying. Everything else comes together while the avocados freeze.
**IF YOU HAVE LEFTOVERS: The avocado bites can be reheated in the oven. Preheat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray. Add avocado bites to the baking sheet and cook for 15-20 minutes, flipping halfway through.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.