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Panko Crusted Avocado Tacos w/ Buddha Slaw


Course: Main

Prep Time: 15 minutes

Cook Time: 30

Servings: 12 small tacos

Author: Tiffani Wells, Veggies at Tiffani’s



For the Buddha Slaw…

  • 1 1/2 cup green cabbage, shredded

  • 1 cup fresh cilantro leaves (*plus more for topping)

  • 1 cup carrots, shredded

  • 1/2 cup purple cabbage, shredded

  • 1/2 cup green onion, chopped

  • 1/2 cup Buddha Foods Enlightened Sauce (plus more for topping)

Everything else…

  • 12 small tortillas (*flour, corn, or jicama — all are delicious!)

  • 3 small avocados, pitted, sliced, and peels removed

  • 1/2 cup almond flour (all-purpose flour will also work, if not gluten-free)

  • ​1/2 tsp sea salt

  • 1/4 tsp cayenne (optional)

  • 1/2 cup unsweetened/unflavored non-dairy milk (I use almond milk)

  • 1 tsp kuzu (or other starch, such as arrowroot powder or cornstarch)

  • 3/4 cup *gluten-free panko (or regular panko if not gluten-free)

  • 1 beet, peeled and julienned (optional) 

  • olive oil (or oil of choice), for cooking


  1. Add all the Buddha Slaw ingredients to a mixing bowl and stir until well incorporated. Transfer to the refrigerator and keep cool until ready to use.

  2. Set up a station with three bowls. To the first bowl, add the almond flour, sea salt, and cayenne (if using). Mix with a spoon or fork.

  3. In the second bowl, add the milk and kuzu. Using a fork or small whisk, stir rapidly until the starch is absorbed.

  4. In the third bowl, add the panko.

  5. Heat a large skillet to medium heat and coat the entire bottom of the skillet with oil. Have a platter close by lined with paper towels or clean kitchen towels.

  6. Working in batches, add the avocados slices to the bowls, starting with the almond flour. Coat each slice well before moving the slices to the milk mixture. Shake off any excess liquid and then add the slices to the panko and coat well. 

  7. Once the oil is hot (and not any sooner, add a solo panko crumb and make sure it sizzles), add avocado slices to the heated skillet. Once the bottoms are golden brown, carefully flip with tongs to brown the next side, and when the second side has browned, flip to brown the bottom, then transfer each slice to the towels. Continue this process until all avocados are breaded and fried to golden-brown crispy goodness, cleaning debris from the skillet between each batch. If desired, you can keep finished avocados in a warmed oven or toaster oven to keep heated.

  8. If using corn or flour tortillas, warm in a separate skillet, heated to medium-high heat, about 30 seconds on each side. 

  9. To assemble tacos; top each tortilla with a couple of fried avocado slices, drizzle with buddha sauce, add julienned beets (optional), add a spoonful of Buddha Slaw, and then top with fresh cilantro or micro cilantro. Enjoy!


*If preferred, use micro cilantro for topping the tacos (as shown in picture).
*For gluten/grain free “flour” tortillas, these Cassava Flour tortillas by No Eggs or Ham are my favorite (just make them smaller)! 
*To make these grain-free, substitute more almond flour in place of the panko.

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