Tacos with Deep-Fried Avocado and Poke Red Cabbage | Kikkoman

Ingredients

• 2 ripe avocados
• 15 g wheat flour
• Salt and freshly ground pepper
• 100 ml canned chickpea liquid
• 50 g Kikkoman Panko - Japanese style crispy bread crumbs
• Vegetable oil for deep frying
• 100 g pickled tomatillos
• 1 garlic clove
• 2 tbsp Kikkoman Naturally Brewed Soy Sauce
• 2 tbsp olive oil
• 2 tbsp lime juice
• 0.25 red cabbage
• 50 ml Kikkoman Sauce for Poke Bowl
• 2 chilies
• 16 small corn tortilla wraps
• A few coriander leaves