Here we are on day 3 of plant-based eating and going strong! I’m sure this is 90% psychological, but I’m energetic, sleeping better, in a great mood, and feel… normal. I’m not sure how else to describe it. And it’s partially thanks in part to these avotacos (name credit goes to my highly intelligent, sometimes creative, usually not-at-all-funny husband), of which I’ve eaten at least 47. They’re shockingly filling and deceptively good.
Spoiler alert: I have a serious love affair with avocados. I eat them daily — on toast! guacamole! with any kind of breakfast hash! — and without remorse. No surprise, then, that I am totally on board with featuring them as the main ingredient in a taco.
Corn tortillas, red cabbage, cilantro, arugula micro greens (because hello, I’m obsessed), lime juice, salsa, and… plantain-crusted avocado(!). Not a typo.
I considered baking or pan-frying the avocado, but why? I’ve never loved warm avocado (remember the short-lived trend of baking eggs in avocados? gross.); gently toss thick slices of avocado in crushed plantain chips and bypass the whole mess of frying altogether! You also completely avoid the epic catastrophe that is mushy avocado.
These surprised me. I was expecting next to no flavor (I KNOW, I’M AN ETERNAL PESSIMIST), but I was completely wrong. They’re essentially crunchy plantain tacos with guacamole. Hearty, crisp, and perfect for taco night!
I AM SO INTO THESE, please try them!
- 2 large avocados halved, pitted, and peeled
- 1 cup plantain chips crushed
- 8 corn tortillas
- ½ small red cabbage thinly sliced
- 1 cup ½ of a 1.5 oz package loosely packed arugula micro greens
- cilantro for garnish
- ½ cup salsa
- lime wedges for serving
- Place halved avocados flat side down on a cutting board, and cut once lengthwise. Cut each smaller half into 3 wedges and set aside. You should have a total of 12 wedges per avocado (24 total).
- Place crushed plantain chips in a small mixing bowl, then add 1 slice of avocado and gently toss until avocado is coated evenly in chips. Set aside and repeat with remaining avocado slices.
- Heat a large skillet or griddle over medium-high heat. When hot, warm each tortilla up for about 30 seconds per side.
- To assemble, lay about ¼ cup of sliced red cabbage on each tortilla, then top with 3 slices of avocado. Add arugula micro greens, cilantro, and about 1-2 Tbsp salsa per taco. Repeat with remaining tacos, then serve with lime wedges. Serving size 2 tacos.