Ever since Aaron and I visited Austin, TX last year, I’ve realized we don’t have nearly enough tacos in our lives. We’re still talking about our post-hike lunch at Tacodeli and lamenting that Boston doesn’t have its own small chain of these charming little restaurants. Our solution? More taco nights at home.
My go-to taco usually includes sweet potato, roasted red pepper, and grilled corn (a combo inspired by—you guessed it—Tacodeli), but lately there’s been a new recipe stealing the show: Crispy Avocado Tacos from The First Mess Cookbook.
I was so pumped to get my hands on a copy, having been a long-time reader and admirer of Laura’s beautiful blog by the same name. I love her recipes and writing because Laura is always combining ingredients in new and inspiring ways. She has a way of making vegetable-based dishes cozy and comforting and every recipe I’ve tried has been perfectly seasoned and balanced. And then there’s her photography of course, which is reason enough to read her blog and pick up a copy of her cookbook.
I’ve bookmarked a solid half of the recipes in her book (it is that good) and I know you’re going to love her wholesome take on avocado tacos. A lot of other recipes fry the avocado slices, but Laura’s version keeps them raw, opting instead to coat them in crispy, crushed up, and seasoned rice crackers for texture. I find the flavor of cooked avocado very off-putting, so this preparation method is a big plus for me. I also really like the rest of the filling ingredients: shredded cabbage, thinly sliced red onion and radishes, and fresh cilantro, all drizzled with a creamy garlic dressing you’ll want to put on everything. That dressing is so spot-on, I made a double batch that we’ve been enjoying on wraps, grain bowls, and salads throughout the week. The only small change I made was to blend it up in our Vitamix instead of mixing it by hand. I did this in part because I wanted to make sure it was super smooth, but mostly because my thumb had a run-in with our mandoline while I was slicing the radishes. For some reason, I decided I was too cool for the safety holder (you are never too cool for the safety holder!) and now I’m rolling my eyes so hard at myself as I clumsily navigate life until it heals. Safety first, friends. ♥
Enter to win a copy of The First Mess Cookbook by leaving a comment below telling me your favorite vegetable. I’ll kick it off by sharing mine: cabbage! Preferably red and in sauerkraut form.
The giveaway is open through 12 pm ET on May 3rd and is open to U.S. and Canadian residents. Good luck!
Crispy Avocado Tacos
Prep Time: 20 mins
I love a vegan taco with a clever and saucy filling. If the taco has an avocado-based topping though—that’s always my favorite part. The finish of my Creamy Garlic Dressing is the perfect complement.
Reprinted from The First Mess Cookbook by arrangement with Avery Books. Copyright © 2017, Laura Wright.