Taco Tuesday Fried Avocado Lettuce Wraps
Who needs carb-filled tortillas when all of the flavour is in the filling? Top these wraps with a dollop of sour cream or add in a dash of hot sauce if you like things spicy.
Equipment
Ingredients
For Spicy Mayonnaise
- ½ cup vegan mayonnaise
- 2 teaspoons gochujang
- 1 teaspoon fresh lime juice
- ⅛ teaspoon salt
For Salsa
- 2 medium Roma tomatoes cored, seeded and diced
- ¼ cup peeled and finely diced red onion
- 2 cloves garlic peeled and minced
- ¾ tablespoon fresh lime juice
- 1 teaspoon fresh lime zest
- ¼ cup chopped fresh coriander
- 1 teaspoon salt
For Avocado Fries
- Egg substitute equaling 1 large egg see note
- 1 ½ tablespoons unsweetened almond milk
- 1 cup almond flour
- ¼ cup ground flaxseed
- 1 large avocado peeled, halved, pitted and cut into 12 “fries”
- For Lettuce Wraps
- 6 large leaves iceberg lettuce
- 1 cup coleslaw mix shredded cabbage and carrot
Instructions
To make Spicy Mayonnaise:
- In a small bowl, combine all ingredients and refrigerate covered until ready to use.
To make Salsa:
- In a medium bowl, combine all ingredients and refrigerate covered until ready to use.
To make Avocado Fries:
- Preheat air fryer at 190° for 3 minutes.
- Whisk together egg substitute and almond milk in a small bowl.
- Combine almond flour and flaxseed in a separate shallow dish.
- Dip avocado fries in egg substitute mixture.
- Coat in almond flour mixture to coat.
- Place half of avocado fries in ungreased air fryer basket.
- Cook for 5 minutes, then transfer to a large serving plate.
- Repeat cooking with remaining avocado fries.
To make Lettuce Wraps:
- Add two avocado fries to each lettuce wrap.
- Top with coleslaw mix, spicy mayonnaise and salsa.
- Serve immediately.
