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Fried Avocado Tacos

Zucchini & Corn Calabacitas with a Fried Avocado Topping

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Servings 3 people

Ingredients

1 Zucchini, chopped
1 can Corn
1/2 cup Vegan Pepper Jack Cheese
1 Avocado, sliced into wedges
1 tbsp Garlic-infused Olive Oil
1/4 cup GF Panko Breadcrumbs
1/4 Purple Cabbage
12 Corn Tortilla Shells
Fresh Coriander, Optional

Instructions

Place chopped zucchini & corn in saute pan and fry for 5-10 minutes, adding cheese allow to melt into vegetables until creamy. Salt to taste. Remove from saute pan, set aside.
In a shallow dish, add panko breadcrumbs and salt. Place avocado wedge into breadcrumbs to coat. They should stick relatively well but if not a dip in a bit of oil first can help.
Add garlic-infused olive oil to saute pan. Place avocado wedges in oil and fry each side for 4 minutes.
Top corn tacos with Calabacitas mix, a fried avocado wedge and top with chopped purple cabbage and coriander.