2avocadossliced into 6 equal-sized wedges each (total of 12 wedges)
1cupcornmealor more as needed to coat
salt and pepper to taste
Pinto bean slaw:
1/2cupcooked pinto beansdried or canned both work
1/2cupthinly sliced purple cabbage
1chopped green onionwhite and green parts
1tablespoonsesame seedssubstitute with hemp seeds if desired
2tablespoonsextra virgin olive oil
1limezest and juice
tortillashot sauce/salsa, or any of your other favorite taco toppings.
Preheat oven to 425ºF. Whisk together ground flaxseeds and water in a small bowl and allow to thicken for about 5 minutes or until mixture reaches consistency of a beaten egg. Add cornmeal to a separate small bowl.
Dip an avocado wedge in the flax bowl and turn until coated. Dip into cornmeal and turn to coat. Lay avocado wedge in a glass baking dish and repeat with remaining avocado wedges until all are fully coated with flax and cornmeal. Place baking dish on the center rack of the oven and bake until golden and crispy, about 45-50 minutes.
In the meantime, prepare the slaw. Mix together beans, cabbage, carrots, green onion, sesame seeds, olive oil, and lime in a bowl and toss until combined and set aside.
Once avocados are cooked, remove dish from the oven and start assembling tacos. Lay tortillas flat and spoon slaw in the middle of each before topping with 1-2 avocado wedges. Add hot sauce/salsa or any other desired toppings and serve. Enjoy!
This recipe originally appeared on GratefulGrazer.com.