Air Fryer Walnut Crusted California Avocado Tacos with Roasted Veggie Slaw

1. Place oil into a large bowl then lightly dip the end of a kitchen brush into the oil and coat the bottom of the air fryer basket. Dip brush in oil again and gently brush the outside of the corn and mushroom and bell pepper slices. Set into the air fryer basket.
2. Place crushed walnuts into a shallow dish and carefully toss the avocado slices in the walnuts until lightly coated.
3. Gently place the walnut crusted avocado slices into the air fryer basket with the mushrooms and peppers, then set air fryer to 380 degrees for 8 minutes. Close air fryer and let cooking begin.
4. Next, to the bowl with the oil, add the vinegar and sugar; whisk together. Add in the green onion and mix. When air fryer completes cooking, add the roasted mushrooms and bell peppers to the vinegar mixture. Mix this roasted veggie slaw and let sit while finishing the dish.
5. Carefully use a knife to cut the corn from the cob. The cob may still be hot, so be sure to use a kitchen oven mitt, if necessary, to hold the cob. Fold the corn kernels into the slaw mixture.
6. Heat the corn tortillas (if desired) for 30 seconds or so per side in the air fryer at 350 degrees or on the stovetop in a cast iron skillet. Place on a serving dish then evenly divide the roasted veggie slaw amongst the tortillas, followed by 1 walnut-crusted avocado wedge per taco.
7. Serve immediately.

Serving Suggestion: Serve with black beans and fresh summer salsa to keep vegan, or cotija cheese over pinto beans for a vegetarian option.

Beverage Pairing: Pair this with sparkling water infused with fresh squeezed lime or a margarita.