Quinoa Crusted Avocado Tacos

As much as I loved spending time with one of my best friends in Vegas, as much as I loved seeing so many clients from my old job, as much as I loved the open bars, roller coaster rides and the High Roller (check it out if you don’t know what that is), the thing I loved the most might have been all the inspiration I got from the meals I mentioned in yesterday’s post. But none inspired me as much as those damn avocado tacos at Border Grill.

And I’ve never even made avocado fries, which these are reminiscent of-avocado fries! Two of my favorite things together, and I’d never thought to bring them together. Such a shame. So extra kudos to Vegas for giving me this truly brilliant, truly delicious idea. I think the ones they made had red and white quinoa on them. But I never have red quinoa because that shit’s expensive and I can only find the white variation in bulk for cheap. So I used poppyseed and sesame seeds instead, though I really wanted to use hemp, but was all out of that, too. I need to do some serious restocking now that I’m home! ANYWAYS, these were so awesome and only two avocados per taco was surprisingly filling. They don’t look all that appetizing, I’ll admit. I don’t even want to say what I think they resemble, because I fear you’ll find them super unappetizing if I do. I intended on shredding some red cabbage or topping with tomatoes, salsa or lettuce, but alas, I was out of all that too. The cilantro, green onion and chili lime cream sauce. And if you REALLY need to know how understocked I was, the cream sauce was supposed to be chipotle. With all the ingredients I was lacking, these tacos were still unreal. I promise!

12 slices of ripe avocado (a little on the firmer side is perfect)

BATTER

1/2 cup water

2 tbsp chickpea flour

1 tsp paprika

1 tsp cumin

1 tsp sea salt

Black pepper

COATING

1/3 cup uncooked quinoa

1/3 cup sesame seeds

3 tbsp poppyseed

CREAM SAUCE

1 1/2 cups soaked cashews

3/4 cup coconut milk

1 tbsp olive oil

1 tbsp lime juice

1 tbsp chili powder OR 2 chipotles in adobo sauce

  • Preheat oven to 400 degrees
  • Whisk together ingredients for batter and then stir together ingredients for coating
  • Dip each avocado slice in the batter and then dredge through the coating (this gets messy!)
  • Lay slices on a greased baking sheet and bake at 400 degrees for 15 minutes, turning halfway though
  • For the sauce, blend all ingredients together until creamy
  • Serve in tacos or fajitas and top with desired garnishes and sauce

001

002

003

004

 

BRU’S Juice Cleanses & Review

005

The following is a list of all the things I felt upon returning from the west coast: 1.) Jetlag 2.) Severe exhaustion from lack of sleep 3.) Stomach issues (I won’t go into details) from eating so many foods I’m not used to while I was away 4.) Excruciating leg and foot pain (walking 8 […]

[Continue reading...]

The Best Vegas/SoCal Vegan Spots

sandiego5

Will someone PLEASSEEEE tell me why I’m still living in dreary, cold Boston when I could be living on the beach in San Diego? Every year, I make a trip to Vegas to work for my old job, where some of my closest friends still work. Such a grueling five days in Vegas, but plenty […]

[Continue reading...]

The Vegan Pact Turns 4!

chp-24

Say whaaaa?! How in the heck did that happen? It seems like just yesterday, I started this vegetarian journey. From terrible cooking endeavors, shitty recipes and various co-contributors, all of it has been documented on this little blog. I’ve gone from carb and dairy heavy vegetarian, to strict vegan, to semi raw vegan and now […]

[Continue reading...]

Buffalo Cauliflower Chick’n Lasagna

006

Ah, a recipe inspired by carnivores. My favorite kind! My buddy recently posted a buffalo chicken lasagna recipe on Facebook and I won’t lie-it looked amazing. Not that I had any desire to eat it, but I am a sucker for anything buffalo related, and this particular recipe looked awesome. Just because it’s not vegan, […]

[Continue reading...]

LARABAR ReNOLA Review & Giveaway

016

GUYS. How long has it been since I had a giveaway?! Too long, I think, So what better way to start off the new year than with a kick ass giveaway? One of my yogi friends from a networking group offered me a bag of LARABAR’s new vegan, gluten-free, non-GMO ReNOLA, which is basically the […]

[Continue reading...]