Ingredients
| FOR THE RHUBARB SALSA | |
| 200g rhubarb (approx 2 big stalks), ends trimmed, stalks finely diced | |
| 1 red onion, finely diced | |
| juice of 2 medium limes | |
| 1 tablespoon extra virgin olive oil | |
| 1 teaspoon fine sea salt | |
| a big handful of coriander leaves (about 1/2 cup), roughly chopped | |
| 1 red chilli, deseeded and finely chopped | |
| FOR THE TACOS AND TO SERVE | |
| 2 large ripe avocados, halved, stones removed | |
| 2 tablespoons rice flour | |
| 3 tablespoons almond milk | |
| 2 tablespoons olive oil | |
| 1 cup gluten-free breadcrumbs | |
| 1⁄2 teaspoon dried oregano | |
| 1⁄2 teaspoon ground cumin | |
| 12 gluten-free corn tortillas | |
| vegan mayonnaise, to serve | |
| shredded iceberg lettuce, to serve | |
| hot sauce, to serve (optional) |
This vibrant crunchy salsa can be eaten after a couple of hours, but is even nicer if left in the fridge overnight where it turns the most beautiful shade of pink. I’ve served these with vegan mayonnaise to keep things plant-based, but use regular mayonnaise if you aren’t fussed.
Instructions
| 1. | FOR THE RHUBARB SALSA |
| 2. | Combine rhubarb, red onion, lime juice, olive oil, salt and some freshly ground black pepper in a bowl. |
| 3. | Mix well, cover and transfer to the fridge for at least 2 hours, overnight if possible. |
| 4. | Before serving, bring back to room temperature and stir through the coriander and chilli. |
| 5. | The salsa, without the addition of coriander and chilli, will store in an airtight jar in the fridge for 4-5 days. |
| 6. | FOR THE TACOS AND TO SERVE |
| 7. | Preheat the oven to 220°C. Slice each avocado into quarters, remove the skin and then slice each quarter into 3, giving you 24 avocado slices in total. |
| 8. | Set out three small plates, putting the rice flour in one, mix together the almond milk and olive oil in the second, and combine the breadcrumbs, oregano, ground cumin, a little salt and freshly ground black pepper in the third. |
| 9. | Working with one avocado slice at a time, dip into the rice flour first to coat well, next into the almond milk/olive oil mixture, then lastly into the breadcrumb mixture. |
| 10. | Transfer to an oven tray and repeat with remaining avocado slices. |
| 11. | Bake for 10-15 minutes or until golden and crispy. |
| 12. | Meanwhile, cook the tortillas in a dry pan over high heat until charred on both sides and warmed through. |
| 13. | Wrap in a clean tea towel, stacking them on top of each other to keep warm. |
| 14. | To serve, spread a little mayonnaise down the centre of each tortilla, top with a handful of lettuce, 2 slices of crispy avocado, a generous spoonful of salsa (recipe above) and a drizzle of hot sauce, if using. |
| 15. | Serve immediately. |
Recipes, food styling & photography Emma Galloway
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