#Vegan Recipe: Tempura Avocado Street Tacos

A few weeks ago Karen and I went to a local establishment to have a meal on the patio while the weather was absolutely gorgeous. We have been here plenty of times but this time was different. As we were reading the menu and confirming the appetizer of Hot Chips (fresh made potato chips with a side of habanero ketchup) we saw the item labeled: Tempura Avocado Street Tacos.

Just saying the name made me drool. Karen decided to order it and I went with a taco salad knowing full well that she would not finish the plate and I would get at least one taco. As I had predicted she shared the last taco and I devoured it. Poor taco never stood a chance. A few days after that I decided I was going to replicate the dish.

As we sat down to eat we looked at each other and commented that it looked like the restaurant version. The first bite signified that I had indeed remade the dish BUT BETTER. The key was what I used for my tempura batter. Keep reading the recipe below to find out what that secret ingredient was.

Enjoy and do not forget to #EatUp.


TAGS: recipe , Vegan , tacos
#Vegan Street Tacos

#Vegan Tempura Avocado Street Tacos

Tacos will never be the same after making these vegan street tacos that are pure heaven on a plate.

PREP TIME 20 Minutes
COOK TIME 20 Minutes



Tempura Batter

  • 1 cup of garbanzo flour (not the secret ingredient, but does pack protein in this vegan dish)
  • 1 Tbsp Corn Starch
  • 1 cup of LIME seltzer water (yes, this is the secret ingredient and provides the lime flavor prevelant in street tacos in every bite)
  • Pinch Of Salt
  • Canola Oil

Pickled Peppers And Onions

  • 1/2 Green Jalapeno Pepper - sliced
  • 1/2 Serrano Pepper - sliced
  • 1/2 Red Jalapeno Pepper - sliced
  • 25g Red Onion - Sliced Thinly
  • 1/2 cup red wine vinegar
  • 1 Tbsp sugar

Taco Filling

  • Shredded Cabbage
  • Shredded Carrots
  • Cotija Cheese
  • 1 Large Avocado - Sliced Thickly
  • 3 Tortillas - Flour or Corn --- Your Choice


  1. In a bowl add the components for the pickled peppers and onions and set aside.
  2. In a bowl combine all of the ingredients of the tempura batter except the oil.
  3. In a medium pot add canola oil and bring it to temp
  4. While the oil is heating add the avocado to the tempura batter two to three pieces at a time.
  5. To the hot oil slowly drop in the avocado slices and pay close attention so that you can flip once it is golden brown on one side.
  6. When the avocado is golden brown on all sides remove from oil and place on a paper towel. Sprinkle with salt.
  7. Repeat steps 4 and 5 until all the avocado slices are done.
  8. Once all the avocado has been fried it is time to assemble the tacos.
  9. Begin by layering the shredded cabbage and carrots, then add the avocado pieces and top with the cotija and pickled vegetables.
  10. Serve and be prepared to have your tastebuds POP.


  • Besides salt you can sprinkle crushed red pepper for added heat.
  • You can also top the tacos with Winking Girl Foods salsa. I would recommend the chipotle flavor.


#Vegan Street Tacos
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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