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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.