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Fried Avocado Tacos with Creamy Cilantro Pepper Sauce
4.8 from 30 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 254 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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

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: 8 Serving

Amount Per Serving

Calories 254

% 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.