Avocaderia’s Panko-Crusted Avocado Wedges with Tangerine Sweet & Sour Dipping Sauce · Faith Middleto

Ingredients

• 1 teaspoon corn starch
• 1/4 cup fresh tangerine juice
• 2 tablespoons unseasoned rice vinegar or apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon Aleppo pepper flakes
• 1/2 teaspoon Sriracha
• 1/2 teaspoon tangerine zest
• Olive oil spray (for coating)
• 1 cup panko bread crumbs
• 2 tablespoons nutritional yeast
• 1/4 cup cornstarch
• 1/2 avocado (pitted, peeled, cut into 6 wedges, and frozen for 30 minutes)
• Aleppo pepper flakes (for sprinkling)