Fried Avocado Tacos Recipe

by heidi on October 22, 2012

Fried Avocado Tacos from FoodieCrush

Creamy Avocados from Mexico might just be one of my favorite fruits.

I eat them for breakfast in my egg white omelets with a little feta cheese. I love them on turkey sandwiches with a little cranberry sauce and a thin slather of mayo on fluffy white bread. And I absolutely crave them as a base for tostadas topped with a ton of lettuce and spicy hot sauce.

I really don’t need much else.

I’m guessing you’ve sometimes run into the same predicament I have: awesome recipe to use avocado in but the selection of not yet ripe avos at the grocery store might be better used as paperweights than guacamole.

Timing the ripeness of avocados and planning ahead is a key part of the recipe when purchasing almost-ripe orbs of the deliciously creamy, green fruit so discreetly disguised under its pebbled peel.

These are a few basic rules I go by to ensure I’ll be cooking with a perfectly ripe avocado.

1. I usually buy my avocados while still quite firm and allow 2-3 days of ripening power on the countertop before its time to eat or use for cooking.
2. I never refrigerate a not-yet-ripened avocado, unless I want to stave off the ripening process.
3. If I need to increase my ripening time I’ll place the avocado in a paper bag with a banana. A hormone in bananas called ethylene speeds up the ripening process and within 12 to 24 hours I’ll have a ready-to-slice and devour avocado. With a touch of kosher salt please.
4. I don’t peel my avocados, but instead cut them in half from stem to stern, twist the halves in opposite directions and pull the sides apart resulting in one half with the pit and one pitless. From there it’s all about the slicing, then using a spoon to spoon out the slivered sections.
5. I’ve found the best way to store my avocado halves so they don’t discolor is to set the unused section of the pitless half back onto the pitted side and set in my refrigerator. They stay firm and ready to eat for several days afterward with no discoloration. I don’t even wrap in plastic wrap or store in a container. And yes I discovered this due to pure laziness and not wrapping a leftover. But I was delighted to find it made it so much easier to pull from the fridge, dash with kosher salt and eat. Are you detecting a pattern here?

Fried Avocado Tacos from FoodieCrush

As I said, I do love a creamy avocado. But sometimes I want a little crunch and this recipe delivers it every time. Dredging the avocado slices in panko (Japanese bread crumbs) and frying give them a crunchy outside with a still creamy middle. Topping it off with my homemade Serrano cream sauce adds just the right amount of heat so I know I’m still in taco land.

You could also use plain corn tortillas with this recipe or try a pico de gallo for extra dripping on your plate. But don’t mess with the Avocados from Mexico, they’re just right the way they are.

Fried Avocado Tacos

Yield: makes 8 tacos

Fried Avocado Tacos

Ingredients

For the Avocado Tacos
2 ripe but firm Avocados from Mexico
1 egg
¼ cup milk
½ cup flour
1 cup panko bread crumbs
½ teaspoon cayenne
½ teaspoon chili powder
½ teaspoon kosher salt
4 cups canola oil
8-10 4-inch corn tortillas
½ cup cotija cheese (or feta)
1 15 ounce can refried black beans, heated through
1 ½ cups slivered cabbage leaves
½ cup thinly sliced cherry or chopped tomatoes
Serrano cream sauce (recipe follows)
cilantro leaves for garnish
For the Serrano Cream Sauce
1 serrano chile pepper, seeded and ribs removed
½ cup cilantro leaves
2 green onions, roughly chopped
1 cup sour cream
juice of 2 limes
1 tablespoon water
½ teaspoon garlic salt

Instructions

  1. In a shallow bowl whisk flour with cayenne, chili powder and salt. In another shallow bowl, mix egg with milk. In another shallow bowl add panko.
  2. Cut Avocados from Mexico in half, remove pits and slice halved avocados into 4 equal slices. With a large spoon, scoop out whole slices from the avocado peel. Set slices aside.
  3. In a large dutch oven, bring canola oil up to 350 degrees according to a deep fry or candy thermometer attached to the side of pan. Prepare a large plate with paper towels for draining taco shells. One at a time, add corn tortillas to oil. Let tortillas heat for 20 seconds then using long handled tongs, form tortillas into the shape of wide bottomed shells. Cook for 30 seconds more, rotating to fry all sides and remove from pan. Place on draining plate to cool. Repeat until all shells are fried.
  4. Prepare another draining plate with paper towel. One by one, dip avocado slices into flour mixture, then egg mixture, then toss gently in panko crumbs. Add avocado slices to hot oil and fry in small batches until golden brown, about 1 to 1 ½ minutes. Remove from oil with a slotted spoon or tongs and drain on prepared plate with paper towels.
  5. Spread 1 to 2 spoonfulls of refried beans to bottom of taco shell, top with slivered cabbage, then stuff shells with 2-3 fried avocado slices. Top with tomatoes, cotija cheese and Serrano cream sauce. Garnish with cilantro leaves and serve immediately.
  6. For the Serrano Cream Sauce
  7. Add serrano pepper, cilantro and green onions to a food processor and pulse until finely chopped. Add remaining ingredients and blend. Add kosher or more lime juice to taste.
http://www.foodiecrush.com/2012/10/fried-avocado-tacos-recipe/

Disclosure: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook. I was compensated for recipe development but as always my opinions are my own and my opinion is I love avocados.

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67 comments |

Posted in: entrees,recipes,vegetables and fruits

{ 48 comments… read them below or add one }

Averie @ Averie Cooks October 22, 2012 at 1:51 am

In a sea of pumpkin and cupcakes lately, I am so happy to see some fried avo and tacos! Now THIS is looking especially good, Heidi..and I’m normally a cupcake and pumpkin girl :)

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heidi October 22, 2012 at 3:10 pm

Ha! Yes, I’ve been in the pumpkin flow too. These are definitely a break from squash and cupcakes :)

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Kathryn October 22, 2012 at 2:47 am

Oh goodness me, these sound insanely delicious. I love the combination of flavours and textures in these.

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Abby@ Totes Delish October 22, 2012 at 7:04 am

I’m not usually an avocado girl, but I could get down with these fried avos!

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Bev @ Bev Cooks October 22, 2012 at 7:28 am

Holy. Crap. Yes.

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Alice @ Hip Foodie Mom October 22, 2012 at 8:15 am

Oh my goodness! this looks amazing! and the Serrano Cream Sauce looks wonderful!!! :) Totally going to make this! thanks for sharing!

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heidi October 22, 2012 at 3:09 pm

The serrano cream sauce is really good on just about anything. Let me know how you like it.

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Anna @ Crunchy Creamy Sweet October 22, 2012 at 8:47 am

I am not a fan of avocados but man, I am craving these tacos! The crunchy-creamy combo has me intrigued!!

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carrian October 22, 2012 at 9:17 am

DUDE!! I was totally thinking of making the same recipe the other day!! Cannot wait to come up with my own version and then I’ll have two to switch back and forth between throughout the year

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marla October 22, 2012 at 9:20 am

This recipe looks amazing Heidi ~ I have only had fried avocado once and will never forget how amazing that experience was!

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Liz @ The Lemon Bowl October 22, 2012 at 9:33 am

Wow… your photographs are stunning, Heidi!! I love the idea of using panko – I bet the avocado melts in your mouth.

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Villy @ For the love of Feeding October 22, 2012 at 9:33 am

Never had fried avocado! And now I want!

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Ashley October 22, 2012 at 9:40 am

Amazing. I want these. Like, now.

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Dixya October 22, 2012 at 9:58 am

I am obsessed with avocados too. and looking at these fried ones- I am literally drooling, not fair

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Rachel Cooks October 22, 2012 at 10:22 am

These are unreal. YUM!!!

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Julia October 22, 2012 at 10:50 am

Wanna adopt me?

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heidi October 22, 2012 at 3:08 pm

Only if you’ll adopt me back :) XO

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Cassie October 22, 2012 at 11:41 am

Amazing! There is a street food-style restaurant here in KC that serves various tacos and they have a tempura-battered avocado taco and it is the best. I can only imagine how good this is!

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heidi October 22, 2012 at 3:08 pm

Oh, I love tempura. I toyed with making them with a beer battered, but these are lighter and crunchier. But you can’t go wrong with it either way.

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Rachel Budke May 6, 2013 at 3:31 pm

What is the restaurant called? I want to check it out!

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Wanda October 22, 2012 at 11:57 am

OMG! Fried avocado!!!! Love it! And I’m going to score big with my hubby with this recipe, thanks!

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Laura October 22, 2012 at 12:06 pm

Oh my. I didn’t think I could enjoy a ripe avocado any more than simply smeared on toast with salt, but looky here! These sound unbelievably good, Heidi.

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Jen @ Savory Simple October 22, 2012 at 12:14 pm

Holy cow. Where has this been all my life?

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Lokness @ The Missing Lokness October 22, 2012 at 12:51 pm

Love the idea! Had many avocado in my life, but never fried like this. Very interesting. Going to try out soon. Yum!

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Ashley @ Wishes and Dishes October 22, 2012 at 12:56 pm

That cream sauce sounds amazing! LOVE avocado :)

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Maria October 22, 2012 at 2:11 pm

Why didn’t we have these for lunch? :)

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heidi October 22, 2012 at 3:07 pm

Next time they’re on the menu!

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sarah October 22, 2012 at 2:29 pm

These sound amazing! We’ve been trying to cut meat out of our diet more and more, and this would be a great vegetarian dinner. Mmm.

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heidi October 22, 2012 at 3:06 pm

Hi Sarah! They definitely work for a meatless Monday. Or Tuesday. Or Wednesday…

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Veronica of Muy Bueno October 22, 2012 at 2:35 pm

I’ve shopped for the avocados and they are ready and waiting for tomorrow’s dinner. I wish it was tomorrow already!

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heidi October 22, 2012 at 3:06 pm

Hi Veronica! So what’s your avocado ripening secret?

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Loretta | A Finn In The Kitchen October 22, 2012 at 2:56 pm

I’m sitting here envisioning that crunchy yet creamy texture and it’s killing me! These sound so amazing and I’d love to have one. Tacos are totally on my menu this week.

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heidi October 22, 2012 at 3:05 pm

Loretta you definitely need to give them a try. The panko makes them deliciously crunchy. Thanks for commenting.

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Emily October 22, 2012 at 4:35 pm

Do I hear my tummy saying, “Taco Tuesday, please!” Yes, yes I do.

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Becky @ Project Domestication October 22, 2012 at 4:54 pm

Can’t wait to try this! I have an avocado a day! Half in my green smoothie and the other in a salad….AND now in these tacos. Rocking recipe!

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Julie @ Table for Two October 22, 2012 at 7:35 pm

you have outdone yourself, my friend. these look outstanding!!

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patti October 22, 2012 at 11:27 pm

I love avocados. Never thought of frying them, they look divine. What time is lunch being served?

.

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Katrina @ Warm Vanilla Sugar October 23, 2012 at 1:13 pm

OMG I want this soooo bad!! What a fabulous recipe!

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Delishhh October 23, 2012 at 3:58 pm

I am avocados daily but never tried to fry it – i will have to try it out. Looks delicious!

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The Hungry Goddess October 24, 2012 at 4:50 am

I adore avocados (just had them with brussel sprouts) but I love the idea of Tacos! Can’t wait to try!

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katie October 24, 2012 at 9:09 am

I’m drooling at my desk here. These look amazing. I’ve never thought to fry avocado!

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Kathy Steger @FoodWineThyme October 24, 2012 at 7:21 pm

I would have never even thought to fry an avocado but it does look insanely appealing :)

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Gerry @ Foodness Gracious October 24, 2012 at 9:13 pm

Genius, I once made avocado fries like this and the taste and texture are amazing, great idea to make a taco!

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Cookie and Kate October 28, 2012 at 11:02 pm

I could happily subsist on avocado on toast with sea salt for the rest of my life, I think. These tacos look pretty amazing, too.

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alex February 10, 2013 at 6:03 am

These were sooooo good as a dinner! And the sauce was just lovvveeee. Thanks for the grwat recipe!

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MaryAnn May 5, 2013 at 7:55 pm

I just had to come back here and post a review of these tacos! They are outstanding! By far the best tacos I have made it ages. Viewers, don’t let the list of ingredients intimidate you. They are easy to make and come together nicely. The flavors are amazing and they will become a family favorite for sure! Thanks for sharing an awesome recipe, you made our Cinco de Mayo!

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MaryAnn May 5, 2013 at 7:56 pm

Almost forgot, THE SAUCE is the bomb! Holy yum! Make extra!

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Rachel May 6, 2013 at 3:35 pm

What brand of tortillas do you use? They look great!

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