All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
If you're the type to elbow friends away from guacamole during the big game, or your eyes light up when you find the perfect avocado at the market (not like you go there anymore now that you have us), then this is the taco for you. We coat creamy avocado slices in crispy panko and pan-fry them until they're rich and crunchy. We nestle them into warm flour tortillas with tangy slaw and flash-pickled onions for a memorable meal.
These were really good and easy to make, once you get the hang of it. Enough panko stayed on during the frying process to give some crunch. This was another great vegan meal. Thanks.
I really liked this recipe. The crispy avocados was great.
LOVED IT!!! So flavorful and unique. Would order again for sure.
Omg could eat this once a week
This meal was FANTASTIC I am neither vegan nor vegetarian and this might have been my favorite homechef meal of all!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Make Slaw
Halve and peel onion. Slice halves into thin strips (julienne). Halve avocados and remove pits one at a time by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ⅓" slices. Toss slaw mix and ranch dressing in a medium mixing bowl. Season with a pinch of salt and pepper and refrigerate until serving.
Pickle the Onions
Bring a medium pot with apple cider vinegar, 1 cup water, sugar, and 2 tsp. salt to a boil. Once boiling, add onions and boil 1 minute. Drain liquid from onions and set aside to cool. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!
Bread the Avocado Slices
Mix panko, garlic powder, and a pinch of salt together on a plate or in a shallow bowl. Place 2 Tbsp. olive oil in a separate plate or shallow bowl. Dip one avocado slice in olive oil bowl, lightly coating it. Then, dip avocado slice in panko bowl, covering all sides and pressing panko lightly into avocado to make sure it sticks. Repeat for all avocado slices.
Fry the Avocado Slices
Line a plate with a paper towel. Warm 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add coated avocado slices to hot pan and cook 3-4 minutes on each side, or until browned and crisp. Place on towel-lined plate. You likely need to work in batches, wiping out pan and adding more oil in between as needed.
Warm the Tortillas
While frying avocados, stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate. Alternatively, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through.
Plate the Dish
Place warmed tortillas on a plate and top with Mexicali slaw, slices of fried avocado, and pickled onions.
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