These may seem slightly unconventional, but these Miso Crusted Avocado Tacos are like avocado crack! Packed with absolutely insane flavor...you will not be able to eat just one. I've included a link to the how-to video in the blog below.
What's the Big Deal about Avocado Tacos
To tell you the truth, I've never been a fan of avocado tacos. That's because usually they are deep fried and the idea of hot avocado just sort of makes my mouth go all weird. However, I am a California girl at heart and I love me some avocado. I also like combining textures, as I think that makes all food more interesting and enjoyable to eat. I set out to make an avocado taco that I would actually enjoy eating.
How Chefs come up with Ideas for New Recipes
A few years back, someone made me some avocados sprinkled with ground corn nuts. I loved this flavor combo and still use it sometimes today. I thought, how can I one-up this idea? That's when I started playing with different forms of corn products. I wanted something that was addicting. What's the thing people can't get enough of? Chips! I always loved frito tamales and frito chili pie...why not a frito crust for my avocados?! Then I thought...that's not enough. Fritos are one dimensional. I needed some umami. That's when I turned to my all time favorite ingredient: dried miso. An idea was born. Crispy Avocado Magic Mix is what I call it!
What is Miso? What is Dried Miso?
Miso paste is made usually from fermented soybeans (although other beans and/or grains may be used as well). Miso color has a range from white, to red, to brown. The color has to do with how long it ferments, the type of soybean, and the ratio of soybean to grain. In general, the lighter the color, the more sweet and delicate the flavor. Dried miso is miso that has been freeze dried to preserve all of it's flavor and nutrients, and then ground into a powder.
Shopping links for this recipe
If you can make it to a local store that carries these ingredients- I encourage you to explore and shop small. For those people who don't live in a large city, or can't get to a specialized marketplace or just honestly don't have the time: You do you. These links are here to help.
How to Make these Miso Crusted Avocado Tacos
This recipe will be in three parts. Don't be discouraged- each part is easy and can even be made ahead of time.
These tacos are easily made with store bought tortillas. If you'd like to make your own tortillas, I have a simple recipe I use HERE. It takes 3 ingredients: masa, water, salt. You'll need a tortilla press, which you can get HERE. I describe the process in the recipe.
Next, we'll make our avocado magic. This can be made ahead of time and simply toss the avocado in it right before serving.
We'll build our tacos with some beans, shredded cabbage, a squeeze of lime, and some Yuzu mayo. Yuzu is a Japanese citrus with a very fragrant and unique lemon-lime flavor. See how I make these tacos in THIS VIDEO HERE
Miso Crusted Avocado Tacos
- FOR THE MAGIC MIX
- 1 small bag 3.5 oz Fritos corn chips
- 2 tablespoon miso powder
- TO MAKE THE TACOS
- 10 corn tortillas 3-4 inch size (adjust if using larger)
- 2 cups finely shredded green cabbage
- 2 cups cooked beans of your choice
- 4 diced avocados in magic mix
- 1 cup vegan mayo
- ¼ cup yuzu juice
- 4 limes for squeezing
- Chopped cilantro for finishing optional
- See the video of building the tacos HERE
- First, make the magic mix.
- Place the Fritos and miso powder in a food processor and puree until finely ground (there will be a little bit of texture from the chips). Set aside until ready to use.
- When ready to build the tacos, peel and cut the avocado into small ½-inch pieces. Toss in the magic mix until completely coated.
- Next, make a Yuzu mayo. Simply mix the yuzu juice and vegan mayo together. This light citrus burst helps to balance the richness of the avocado. Set aside.
- Now you're ready to build your tacos. Everything else can be done in advance, but make the tacos just before serving.
- Heat your tortillas over the open flame of your stovetop. Turn with tongs- it will only take a few seconds each side.
- Place a small amount of cabbage on the bottom of the taco, then top with beans, a drizzle of yuzu mayo, and the magic mix avocado. Finish with a squeeze of fresh lime and chopped cilantro, if desired.