- 1 cup shredded purple cabbage - 1 cup shredded green cabbage - 3/4 cup thinly sliced radish - 3/4 cup grated carrot - 1/4 cup chopped green onion - 3 tbsp olive oil - 3 tbsp lime juice - 4 tsp honey - 1 tbsp minced jalapeño
– Canola oil or other high-heat oil, for frying – 1/4 cup + 1/4 cup garbanzo bean flour , divided – 1/4 cup cornmeal – 1/4 cup allergy-friendly panko bread crumb – 1/2 tsp smoked paprika – 1/4 tsp garlic powder – 1/4 tsp onion powder – 1/4 tsp dried thyme – 1/4 tsp salt – Pinch black pepper – 1 cup unsweetened hemp milk beverage, plus additional if needed – 2 medium avocados, pitted, peeled and sliced into 16 long wedge
In a large bowl, mix cabbage, radish, carrot, and green onion for slaw.
In a small bowl, mix olive oil, lime juice, honey, jalapeño, garlic, and salt. Toss with cabbage mixture. Use after refrigerating.
Preheat a deep fryer or large saucepan with 4-6 inches of oil to 350° F to fry avocados.
In a medium bowl, mix 1/4 cup flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Mix milk. If batter thickens, add hemp milk.
Toss avocados with remaining 1/4 cup flour.
Dunk avocado wedges in batter and drain excess. Fry batches for 2-3 minutes until crisp and golden. Remove and drain on paper towels with a slotted spoon.
To make tacos, layer tortillas with beans, 2 fried avocado wedges, and slaw.
Use cilantro as a garnish.