#mighty cone

So, its been a while.  My apologies.

About 7 months ago, something a little crazy happened- I went and got myself knocked up.  Needless to say, its been a slight distraction, and so my blogging duties fell to the wayside.  If it makes you feel any better, my Halloween costume was killer (and food inspired, natch):

Sunny-Side up Egg

The irony of my costume, of course, is that I cannot acutally eat a sunny-side up egg right now (no runny yolk).  But a girl can dream...

I thought an especially fun recipe would do for my return.  If you ever have the chance to visit one of Austin's many food trucks, I'd try to stop by The Mighty Cone, a food truck before food trucks where cool.  The Mighty Cone was actually born at ACL fest, as the brainchild of Hudson on the Bend Chefs.  The veggie version involved avocado, deep friend in a special spicy breading, tossed with mango-jalapeno slaw, ancho sauce, and wrapped in a tortilla.  I had my first Mighty Cone experience at Daniel and Leah's wedding, which was an extravaganza of Austin awesomeness.

In one of my pregnancy induced hunger episodes, the desire to recreate some version of this delicious item came about, and poor sujit was sent on a mission.

We, of course, couldn't help but healthify this recipe  baked instead of friend, a spinach slaw, a yogurt based chili sauce.  Its easier than you would think, and satisfies many cravings- preggers or not.

Faux-Fried Avocado Wraps with Spicy Spinach Slaw

Makes 4 cones

For the Slaw:

1.5 cup baby spinach, cut into strips

2 carrots, skinned and chopped in a food processor

1/2 jalapeno, seeded (if desired) and chopped

1/2 cup fat free greek yogurt

1/4 cup roughly chopped cilantro

2 cloves of garlic, roughly chopped

1 tablespoon lime juice

For the Baked Avocado

2 avocados, slightly ripe (should be a little firm to stand up to the process)

1 cup of panko breadcrumbs

1 tablespoon red chili flakes (or chili powder)

2 teaspoons cracked black pepper

1 egg, 1 egg white, beaten

.5 tablespoon salt

 1/4 cup flour

4 flour tortillas, warmed

Preheat your oven to 450.  Start by making your slaw.  Take the yogurt, cilantro, garlic, lime juice, and jalapeno and add to a blender and well, blend.  You want this to have kind of a saucy consistency, so add water if needed to thin.  Mix into spinach and carrots to create slaw.  Set aside

Create your coating by blending the panko, chili flakes, black pepper and salt.  Take your avocado, pit and peel, and slice each into 8 wedges.  Dip each wedge into the flour, then the egg wash, then coat with bread crumbs.  Set on top of a rack with a baking sheet underneath.  Spray with olive oil or a similar cooking spray to help with the browning.  Bake for about 15-20, turning as needed.

Take a warmed tortilla, place 2-3 avocado slices, and top with slaw.  Wrap and devour :)