Paleo Fried Avocado Tacos with Citrus Salsa

Ingredients

Fried Avocado Tacos
• 2 lg avocados
• 3-5 Tbsp Coconut oil
• 1 egg
• 1/2 C Almond Flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 Paleo FriendlyTortillas (Want to make from scratch?)
• 3 Cups Napa Cabbage, sliced.
Citrus Salsa
• 1 blood orange
• 1 mango
• 1/2 lime, juiced
• 1/4 c diced red onion
• Cilantro, one handful chopped (about 1/4 c)
• 1/4 tsp salt
• 1/4 tsp pepper
• Dash of chili pepper, optional.
Lime Crema - Optional
• 6 oz Plain, Dairy Free Yogurt
• 1/4 tsp garlic powder
• 1 lime, zested & juiced
• 1/4 tsp salt
• Pickled Onions - Optional
• 1 red onion, thinly sliced
• 1 clove garlic. peeled
• 1 C. white vinegar
• 1/2 tsp peppercorns
• 1 1/2 tsp salt
• 3 tbps honey
Optional Garnishes
• Jalapenos
• Cilantro
• Lime

Instructions

• *If you are making the salsa, lime crema or pickled onions I recommend making those items at least 30 minutes prior to your meal to allow the flavors to process.
• Begin by peeling your avocados. Slice in half & discard the pit. Once you have halved your avocado slicing your halves into fourths. You should have 8 slivers of meat per avocado.
• In a bowl whisk your egg. In an additional bowl, combine: Almond flour, garlic powder, onion powder, chili powder, S&P.
• Before you begin breading your avocado, heat a medium sized pan over medium heat & add 2 TBSP of coconut oil. We are frying the avocado but you don't want to liquid to be very deep, which is why I prefer to use a skillet.
• Begin breading your avocado, First dip a slice of avo into your egg mixture, followed by the almond flour mixture.
• Add your avocado to the coconut oil. Allow to cook 1 minute per side. Do not over crowd the pan, I cook mine in batches. Once all sides are crispy, remove from pan and allow to cool on a paper towel covered plate.
• Build your tacos with all your favorite toppings!
• Citrus Salsa
• Peel & dice your orange & mango into small cubes. I prefer to remove the skin from the orange as well.
• Add all the ingredients into a bowl & mix to combine. Store in fridge for up to 7 days.
• Lime Crema
• In a bowl combine yogurt, garlic powder, lime zest, lime juice & salt. Whisk to combine. Store in the fridge for up to 3 days.
• Pickled Onions
• Place the onion and garlic in a large glass or ceramic bowl.
• Add the honey, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
• Once boiling, pour the vinegar over the sliced onion and garlic. If you prefer soft onions, add the onion and garlic to the sauce pot and allow them to boil in the vinegar for 1-2 minutes before transferring to a non-metal bowl to cool.Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
• Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.