Ingredients for Avocado Tacos in a Jicama Wrap
- 1/2 cup bagged Coleslaw mix
- 1 ripe avocado
- 4-6 jicama wraps. (Or use regular tortilla wraps, whatever you want)
- 1/2 cup panko bread crumbs
- 1.5 tsp Trader Joe’s “everything but the elote” seasoning
- 1 egg, beaten in a bowl
- Cilantro Crema
- 2 tbs mayo
- 1 tbs plain greek yogurt
- Juice of 1 lime
- Handful (as much as you want) freah cilantro (coriander)
- Salt and pepper, to taste
Cooking Instructions for making Avocado Tacos in a Jicama Wrap
In a blender, mix all your crema ingredients. Blend and mix together with your Coleslaw veggies. Set aside.
In a bow, mix your panko breadcrumbs and your elote seasoning (if you don’t have this seasoning, use a mixture of smoked paprika, chili powder, cayenne, salt and pepper)
Slice your avocado nice and thick, roll in your egg, then straight into the breadcrumbs. Keep doing this until all your avocado is used up.
Spray your coated avocado sliced with cooking spray, and set in airfryer at at 400⁰F for 8 min. (Or lined baking sheet in oven at 400⁰F for 8 min)- once cooked, sprinkle with a little salt.
Assemble your tacos: jicama wrap (or tortilla) Coleslaw goes down first, then your warm/crunchy avocado sliced (1-2 per wrap) top with drizzle of Sriracha mayo (optional) and extra cilantro.
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