Fried Avocado Tacos
This crispy and flavorful avocado taco recipe offers a delightful blend of textures and flavors. The creamy avocado is coated in crunchy panko breadcrumbs and fried to golden perfection, creating a satisfying contrast to the warm refried beans, fresh lettuce, zesty pico de gallo, and melted cheese. Each bite is a symphony of delicious ingredients, making this dish a perfect choice for a tasty and satisfying meal.
— Constant Cookbook
Ingredients
- 1 poblano chile
- 2 scallions, chopped
- 1/2 buttermilk
- 1/4 sour cream
- 2 fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 large eggs, beaten to blend
- 1 panko (Japanese breadcrumbs)
- 1/2 all-purpose flour
- 1 avocado, halved, pitted, cut into 8 wedges
- Kosher salt
- Vegetable oil (for frying; about 4 cups)
- 1 15-ounce can refried beans, warmed
- 8 corn tortillas
- 2 shredded iceberg lettuce
- 1 prepared pico de gallo
- 1 shredded Monterey Jack
- A deep-fry thermometer
Instructions
- Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towelâlined plate to drain.
- Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.
Yield
4 servings
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