Allergen Free Taco Recipes

Crispy Avocado Tacos

Yield 8 Tacos

Free of: gluten and top 8 allergens.

Take taco night to a whole new level!


Sweet & Tangy Slaw

1 1/2 cups shredded green cabbage (see recipes notes)

1 cup shredded purple cabbage

1 cup grated carrot

1/2 cup thinly sliced radish

1/8 cup chopped green onion

2 tbsp olive oil

2 tbsp fresh lime juice

1 tbsp honey or pure maple syrup

1 tbsp minced jalapeno

1 tsp minced garlic

1/4 tsp salt

Fried Avocados

Canola oil or other high-heat oil, for frying

1/4 cup + 1/4 cup garbanzo bean flour, divided

1/4 cup cornmeal

1/4 cup allergy-friendly panko bread crumbs

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp black pepper

3/4 cup unsweetened hemp milk, plus additional if needed

2 medium avocados, pitted, peeled and sliced into 16 long wedges

Taco Assembly

1 (15-ounce) can black beans, drained and rinsed (see recipe notes)

8 soft corn tortillas, warmed

Fresh cilantro


  1. For slaw, in a large bowl, combine cabbages, carrot, radish, and green onions.
  2. In a small bowl, whisk together olive oil, lime juice, honey, jalapeño, garlic, and salt. Pour over cabbage mixture and toss to combine. Refrigerate until ready to use.
  3. For fried avocados, fill a deep fryer with oil, or a large pot with 4-6 inches of oil, and preheat to 350-degrees F.
  4. In a medium bowl, whisk together 1/4 cup garbanzo bean flour, cornmeal, panko, paprika, garlic and onion powders, thyme, salt and pepper. Add hemp milk and whisk to combine. Let batter sit for 5 minutes to thicken. If the batter gets too thick while you're frying, whisk in an additional tablespoon of hemp milk as needed.
  5. In a small bowl, gently toss avocado wedges with remaining 1/4 cup garbanzo bean flour.
  6. Dunk each avocado wedge into batter and let excess batter drip off. Fry for 2-3 minutes per batch, or until crisp and golden. Carefully remove with a slotted spoon and place on paper towels to drain.
  7. To assemble tacos, top each tortilla with beans, 2 fried avocado wedges and slaw. Garnish with cilantro and serve with your favorite salsa.


  • We first developed this recipe for Allergic Living and we're excited to be able to share it with you.
  • To save on time, you can substitute 3-1/2 cups coleslaw mix for the cabbages and carrot.
  • Check out our recipe for lime infused refried black beans, which are a great match for these tacos.

Courses Mains

Recipe by Allergy Chefs at