Avocado Fries {and Avocado Tacos}
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Avocado Fries {and Avocado Tacos}
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These are are one of the best things to make with fresh avocados! It's a simple process of breading avocado slices then I've shared options to fry or bake them. Serve as an appetizer or use as a taco filling.
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Ingredients
Avocado Fries
- 2 large (8.5 oz each) avocados, firm but just ripe
- 6 Tbsp all-purpose flour
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp Salt, then more to taste
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/3 cups Panko bread crumbs
- 2 cups Vegetable oil, or vegetable oil cooking spray if using baking option
Cilantro Lime Yogurt Sauce
- 3/4 cup whole milk Greek yogurt
- 2 1/2 Tbsp finely chopped cilantro
- 1 Tbsp fresh lime juice
- 1 tsp minced garlic
- 1 1/2 tsp honey
- 1/4 tsp chipotle pepper (optional for spicy)
Instructions
For the Sauce
- Whisk together all sauce ingredients and season with salt and pepper to taste. Let rest at room temperature while preparing avocado fries (no more than 1 hour).
For the Avocado Fries (Frying Instructions)
- In a small shallow dish whisk together flour, cumin, chili powder, salt and pepper.
- In a second shallow dish whisk together eggs.
- Then to a third shallow shallow dish add panko breadcrumbs.
- Set a baking sheet to the side (for the breaded avocado slices). Line a second baking sheet with two layers of paper towels (for deep fried avocados), and set aside.
- Heat vegetable oil in a 4-quart saute pan or a pot to 360 degrees.
- Cut avocados in half (cutting in the center of the avocado from top to bottom). Remove the pit and peel each. Then slice the halves into 1/2-inch thick slices which should be 10 slices per each avocado.
- Working with about 5 avocado slices at a time dredge each into flour to coat boat sides entirely, shake or tap excess off.
- Transfer to egg mixture, turn to coat well (I found turning to coat both sides twice worked best). Lift and let excess egg run off.
- Transfer to panko then turn and coat, while pressing panko to adhere well on both sides. Transfer to the unlined baking sheet and repeat process to coat all slices.
- Carefully add half the avocado slices to the preheated oil (10) then fry until golden brown on bottom, about 1 minute. Turn and fry until golden brown on opposite side, about 1 minute longer.
- Remove slices with tongs or a spider skimmer and let excess oil drip back into pan. Transfer to paper towel lined baking sheet to drain. Season with a little salt to taste.
- Repeat process with remaining avocado slices. Serve warm with dipping sauce.
Notes
- Nutrition estimate is based on frying method and on portions of dredging ingredients remaining. I had 3 Tbsp panko remaining, 3 Tbsp egg, 1/4 cup flour+some salt, and about 3.5 Tbsp oil was absorbed. But keep in mind these can vary.
- Estimate is based on approx. 4 slices plus 3 Tbsp dip. Taco ingredients not included.
- Avocado fries are best served shortly after preparing. They don't keep very well.
- Transfer oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
- Dredge avocado slices in flour mixture, egg and panko as directed above (in steps 1 - 3 and steps 6 - 9).
- Transfer coated avocado slices to a greased 18 by 13-inch baking sheet (preferably a dark one if you have it). Spray tops with olive oil cooking spray.
- Bake in preheated oven 11 minutes, then if needed broil until golden brown, about 1 minute (keep a very close eye on them while broiling).
- For the tacos you'll prepare the avocado fries and cilantro lime yogurt sauce as directed.
- You'll also need: 8 (8-inch) corn tortillas warmed, 1 (15 oz) can black beans warmed and drained (optional), 1 cup shredded cabbage, 2 diced roma tomatoes, and 3/4 cup feta cheese
- Layer all ingredients over tortillas and serve right away.
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