Ingredients
2 cups shredded fresh kale or coleslaw mix1/4 cup minced fresh cilantro1/4 cup plain Greek yogurt2 tablespoons lime juice1 teaspoon honey1/4 teaspoon salt1/4 teaspoon ground chipotle pepper1/4 teaspoon pepperTACOS:1 large egg, beaten1/4 cup cornmeal1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon ground chipotle pepper2 medium avocados, peeled and slicedCooking spray8 flour tortillas or corn tortillas (6 inches)1 medium tomato, choppedCrumbled queso fresco, optional
Preparation
Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving.
Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere.
In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.
