Chapter 11 Wraps and Sandwiches

Avocado and Slaw Tacos

Prep time: 15 minutes | Cook time: 6 minutes | Serves 4

¼ cup all-purpose flour

¼ teaspoon salt, plus more as needed

¼ teaspoon ground black pepper

2 large egg whites

1¼ cups panko bread crumbs

2 tablespoons olive oil

2 avocados, peeled and halved, cut into ½-inch-thick slices

½ small red cabbage, thinly sliced

1 deseeded jalapeño, thinly sliced

2 green onions, thinly sliced

½ cup cilantro leaves

¼ cup mayonnaise

Juice and zest of 1 lime

4 corn tortillas, warmed

½ cup sour cream

Cooking spray

1. Spritz the air fryer basket with cooking spray.
2. Pour the flour in a large bowl and sprinkle with salt and black pepper, then stir to mix well.
3. Whisk the egg whites in a separate bowl. Combine the panko with olive oil on a shallow dish.
4. Dredge the avocado slices in the bowl of flour, then into the egg to coat. Shake the excess off, then roll the slices over the panko.
5. Arrange the avocado slices in a single layer in the pan and spritz the cooking spray.
6. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 6 minutes.
7. Flip the slices halfway through with tongs.
8. When cooking is complete, the avocado slices should be tender and lightly browned.
9. Combine the cabbage, jalapeño, onions, cilantro leaves, mayo, lime juice and zest, and a touch of salt in a separate large bowl. Toss to mix well.
10. Unfold the tortillas on a clean work surface, then spread with cabbage slaw and air fried avocados. Top with sour cream and serve.