Pick between your choice of tofu, chicken and fish with a spiced crunchy coating for these spicy buffalo tacos filled with fresh vegetables and an avocado cream.
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Ingredients
Avocado cream
Pick-your-protein
Method
1.Combine 1 cup of the buttermilk and the Tabasco in a large resealable bag. Add your choice of protein; seal bag and shake until well coated. Refrigerate protein in bag for 2 hours.
2.To make avocado cream, blend or process avocado, sour cream and lime juice until well combined and smooth; season to taste.
3.Drain protein from marinade; reserve marinade in a medium bowl. Add remaining buttermilk and the eggs to reserved marinade; whisk to combine. Combine flour, herbs, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.
4.Fill a large saucepan or deep fryer one-third with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, dust protein pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry chosen protein, in batches, for 6 minutes or until golden, cooked through and crisp. Drain on paper towel.
5.Rub kale leaves with a pinch salt and olive oil. Divide cabbage, carrot, kale and chosen protein among tortillas. Top with coriander; serve with avocado cream.
