Fried Avocado Tacos with Creamy Cilantro Pepper Sauce
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
8
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Calories
254 kcal
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Course
Main Course
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Cuisine
Mexican
Fried Avocado Tacos with Creamy Cilantro Pepper Sauce
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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.
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Ingredients
For the Avocado Tacos
- 2 avocado ripe but firm
- ⅓ cup flour
- 1 egg
- ¼ cup milk
- 1 cup panko bread crumbs
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt , divided
- 4 cups canola oil
- 8 inch corn tortillas
- ¼ cup cotija cheese , or other dry white cheese
- 1 ounce pinto beans heated through, canned
- 1 ½ cups Cabbage leaves slivered
- ½ cup Pico de Gallo
- cilantro pepper sauce recipe follows, creamy
- cilantro leaves for garnish
For the Serrano Cream Sauce
- 1 jalapeno pepper seeded and ribs removed, or serrano chile pepper
- ½ cup cilantro leaves
- 2 green onions , roughly chopped
- 1 cup sour cream
- lime juice juice of 2 limes
- 1 tablespoon water
- ½ teaspoon garlic 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.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.003g
(0%)
Cholesterol
43mg
(14%)
Sodium
638mg
(27%)
Potassium
393mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
612IU
(12%)
Vitamin C
12mg
(13%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 43mg | 14% |
| Sodium | 638mg | 27% |
| Potassium | 393mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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