1/4 c. spelt flour
2 tbsp. flax seed powder w/ 6 tbsp. water
1 c. panko breadcrumbs
2 tbsp. olive oil
2 medium firm but ripe avocados
1 lime, plus wedges for serving
4 tbsp. vegan mayonnaise
1/2 small red cabbage (about 1 pound), cored and thinly sliced
2 scallions, thinly sliced
1 jalapeño, seeded and thinly sliced
1/2 c. fresh cilantro leaves, plus more for serving
8 small flour tortillas, warmed
Vegan sour cream, for serving
- Heat oven to 425°F and line a large rimmed baking sheet with nonstick foil.
- In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the flax seed powder mix in a second small bowl. In a third small bowl, combine the panko with the oil.
- Cut the avocados in half, remove the pit and peel. Cut each half into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the flax seed powder, letting any excess drip off and finally in the panko, pressing gently to help it adhere. Transfer to the prepared baking sheet and repeat with remaining avocado slices. Bake until golden brown, 20 to 25 minutes.
- Meanwhile, finely grate the lime zest into a large bowl, then squeeze in 2 tablespoon juice. Whisk in the vegan mayonnaise and a pinch of salt. Add the cabbage, scallions, and jalapeño and toss to coat; fold in the cilantro. Fill the tortillas with the avocados and top with the cabbage slaw. Serve with extra cilantro, lime wedges and vegan sour cream, if desired.