Mushroom and Crispy Avocado Tacos
Description
Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese.
Scale
Ingredients
- 1/2 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 tablespoon olive oil, plus more for the avocados
- 16 ounces assorted mushrooms, sliced (I like mostly baby bella/crimini and a handful of wild mushrooms)
- 1/4 cup pico de gallo
- 2 tablespoons + 2 teaspoons taco seasoning, divided
- 1 cup cooked black beans
- 1 slightly ripe avocado, peeled, pitted and sliced into 8 pieces
- 1/2 cup rice flour (or tempura flour mixture)
- 1/4–1/3 cup water
- corn tortillas
- crumbled goat cheese, optional
- sliced radishes and chopped cilantro, for serving
Instructions
- Place the sliced onions and red wine vinegar in a bowl and set aside. Drain when ready to use.
- Heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until browned, about 10 minutes. Add in the pico de gallo, 2 tablespoons taco seasoning, black beans and let cook until warmed through, about 5 more minutes.
- While the mushrooms are cooking, make the crispy avocado. Heat the oil in a skillet (preferably cast-iron), enough to just cover the bottom. Whisk together the rice flour, water (start with 1/4 cup and add more as needed) and remaining 2 teaspoons taco seasoning. Make sure the oil is nice and hot; gently sprinkle a few drops of water into the pan. When it shimmers, it’s ready.
- Dip the avocado slices into the batter and place in the skillet. Repeat with remaining avocado slices. Flip once crispy on one side, about 1-2 minutes. Remove once done and set aside.
- Assemble the tacos: layer the mushroom/bean filling in the corn tortillas along with the drained, quick-pickled red-onions, crispy avocado slice (1 per taco) and cheese, if using.
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