Take taco night to a whole new level with these Crispy Avocado Tacos with Vegan Chipotle Lime Aioli. Crispy, creamy and spicy!
I know I told you last week when we made the Crispy Avocado Bites that avocados hit a new high.
And I still stand by that.
But what if you took those tasty bites and wrapped them up in a taco shell with a chipotle lime aioli and a tangy slaw?
Crazy delicious things are what happen!
We’re upping the ante at TSV this week.
So let’s get started by looking at these avocado bites.
They’re small bite-sized green guys – smooth and creamy on the inside & puffy and crunchy on the outside. Basically the perfect combo of all things good on this earth. For all the details on how these guys are made, you can head over to the recipe here and learn all about them.
Once you have your avocados fried up, there are just a couple other easy steps to get these tacos going.
First is the slaw.
A pre-made coleslaw mix is combined with a jalapeño cilantro dressing that is tangy and a little bit spicy. That’s it. Super simple, but so much flavor.
Next, we need to make the chipotle lime aioli.
Vegan mayo is combined with diced chipotle peppers, cumin and some lime juice. Super simple, but again, so…much…flavor!
Now, you just have to layer it all up on your tortillas of choice (I think these go well with flour) and you’re ready to eat.
This does take a few more steps than a typical stove-top taco, but I swear it is worth it.
Need more taco inspo? Check out my Vegan Buffalo Cauliflower Tacos or Black Bean Sweet Potato Tacos.
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
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Prepare avocado bites according to instructions here. While waiting for avocados to freeze prepare the coleslaw and aioli.
FOR THE COLESLAW
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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
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Combine all ingredients in a bowl and stir to combine. Place in the fridge until ready to use.
FOR THE TACOS
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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.
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Serve and enjoy!
Recipe 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.
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If you make this recipe be sure to snap a photo + post it + tag #thissavoryvegan and @thissavoryvegan!
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