One of the best tacos we have made in a while! It tastes divine and yet very good for health.
Ingredients:
1/4 C cabbage, shredded
1 T sesame oil
1 T sherry vinegar
2 T sesame seeds
2 ripe avocados, peeled and quartered
2 C unsweetened cornflakes, crushed medium
1 t sugar
1 t kosher salt
1T ground and soaked flaxseed [rml_read_more]
1 C ground soy crumbles (or ground beefless)
1 C pinto beans (refritos)
1 t cumin, toasted and ground
1 serrano pepper
2 garlic cloves
1 C cilantro, chopped fine [rml_read_more]
3 T vegan sour cream
4 soft tacos
Method:
Mix the sherry vinegar and oil vigorously. Add the cabbage and mix well. Top it with a few pinches of sesame seeds and refrigerate for about 1/2 hr. Meanwhile, mix the cornflakes, rest of the sesame seeds, sugar and salt together. Coat the avocado pieces in flaxseed wash, and roll it gently in the cornflake mixture. In a pan, add about 1″ deep oil and once hot, fry them just enough to get the outer coating crisp. To make the sauce simply blend the serrano pepper, cilantro, garlic and sour cream. Mix the soy crumbles, beans and toasted cumin and use as a base. Toast the soft tacos, add the beans-meat mixture and top it with the avocado. Drizzle the sauce or place it on the side as a dipping sauce. We recommend crumbled queso fresca as a garnish along with some chopped cilantro. Enjoy! 🙂
