Ingredients:
For the avocado tacos:
- 1 recipe Baked Avocado Fries
- 15-ounce can black beans
- 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 romaine head
- 1 cup pico de gallo (storebought or homemade)
- 8 flour or corn tortillas
For the cilantro sauce:
- 6 tablespoons mayonnaise (or vegan mayo or cashew cream)
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons chopped cilantro
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Instructions:
- Make the Baked Avocado Fries.
- While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt.
- Thinly slice the romaine.
- Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.
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