Fried Avocado Tacos with Creamy Cilantro Pepper Sauce
These fried avocado tacos are easy to make and full of flavor from crispy fried avocados in panko, corn tortillas, and a creamy cilantro pepper sauce.
Course Main Course
Cuisine Mexican
Keyword avocado tacos
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 254kcal
Ingredients
For the Avocado Tacos
2ripe but firm avocados
⅓cupflour
1egg
¼cupmilk
1cuppanko bread crumbs
½teaspooncayenne
½teaspoonchili powder
¾teaspoonkosher salt, divided
4cupscanola oil
84-inchcorn tortillas
¼cupcotija cheese, or other dry white cheese
1 15-ouncecan pinto beans, heated through
1 ½cupsslivered cabbage leaves
½cuppico de gallo
creamy cilantro pepper sauce, (recipe follows)
cilantro leaves for garnish
For the Serrano Cream Sauce
1jalapeño or serrano chile pepper, seeded and ribs removed
½cupcilantro leaves
2green onions, roughly chopped
1cupsour cream
juice of 2 limes
1tablespoonwater
½teaspoongarlic salt
Instructions
In a shallow bowl, whisk the flour with cayenne, chili powder, and ¼ teaspoon kosher salt. In another shallow bowl, mix the egg with milk. In another shallow bowl add the panko.
Cut the avocados in half, remove the pits, and slice the halved avocados into 4 equal slices. With a large spoon, scoop out whole slices from the avocado peel. Set slices aside.
In a large Dutch oven, bring the oil to 350ºF according to a deep fry or candy thermometer attached to the side of the pan. Prepare a baking rack over a baking sheet lined with paper towels for draining taco shells. One at a time, add the corn tortillas to the oil. Form the tortillas into the shape of wide-bottomed shells and cook for 30 seconds to 1 minute, rotating the shell to fry on all sides. Remove from the oil and transfer to the baking sheet so the shells are inverted on the racks to hold their shape and drain to cool. Sprinkle with kosher salt. Repeat until all shells are fried.
Line another baking sheet with paper towels. One by one, dip avocado slices into the flour mixture, then the egg mixture, then toss gently in the panko crumbs. Add the avocado slices to hot oil and fry in small batches until golden brown, about 1 to 1 ½ minutes. Use a slotted spoon or a spider strainer to transfer the fried avocados to the llined baking sheet and sprinkle with kosher salt.
To assemble the tacos, add a few spoonfuls of beans to the bottom of a taco shell, top with slivered cabbage, then stuff the shells with 2-3 fried avocado slices. Top with pico de gallo, cotija cheese, and creamy cilantro pepper sauce. Garnish with cilantro leaves and serve immediately.
For the Creamy Ciliantro Pepper Sauce
Add the pepper, cilantro, and green onions to a food processor and pulse until finely chopped. Add remaining ingredients and blend. Add kosher salt or more lime juice to taste.