FRIED AVOCADO TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 8 tacos
Number Of Ingredients 21
Steps:
- Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
- To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
- Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
- Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
- Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
- Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.
AVOCADO TACOS
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that's poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both "a comfort," he said, and "a cultural expression." In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.
Provided by Jeff Gordinier
Categories dinner, lunch, tacos, main course
Time 45m
Yield 12 tacos
Number Of Ingredients 8
Steps:
- Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
- To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 2 grams
AIR-FRYER FRIED AVOCADO TACOS
Tacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.
Nutrition Facts : Calories 407 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 738mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 9g protein.
FRIED AVOCADO TACOS (TACOS DE AGUACATE REBOSADO)
Provided by Shelley Wiseman
Yield Makes 12 Tacos; Serves 4
Number Of Ingredients 5
Steps:
- Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
- Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
- Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
- Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
- Make tacos with 3 slices of avocado and the accompaniments.
AIR FRYER AVOCADO TACOS
The contrast of the crispy crust and creamy inside of fried avocado slices make them a fantastic vegetarian taco filling inspired by Torchy's Tacos. This version uses the air fryer to avoid the fuss of deep frying in oil and adds a sweet-tart mango and grapefruit salsa.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat a 6-quart air fryer to 390 degrees F.
- Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
- Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
- Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
- Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
- Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
- Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.
CRISPY AVOCADO TACO
The most unusual taco ever. This is the signature taco recipe at Border Grill restaurant. Note: Large avocados are recommended for this recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
Provided by gailanng
Categories Avocado
Time 43m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl.
- Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors.
- To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter.
- In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
- Place flour for dusting into a third bowl.
- Season avocado liberally with salt.
- To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.
- Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
- To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.
Nutrition Facts : Calories 568.3, Fat 34.8, SaturatedFat 4.8, Sodium 722, Carbohydrate 58.4, Fiber 14.1, Sugar 9.2, Protein 13.7
AVOCADO TACOS
These are soft tacos filled with sauted onions, peppers, avocado and fresh salsa. Makes for a great lunch.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 6 soft tacos
Number Of Ingredients 17
Steps:
- To Make Fresh Tomato Salsa: Mix together all ingredients, tomatoes through salt and pepper and refrigerate.
- Spray skillet with cooking spray. Lightly saute onion, green and red peppers.
- Cut avocado into 6 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Season with salt and pepper, if desired. Fold tortillas and serve.
Nutrition Facts : Calories 291.4, Fat 9.7, SaturatedFat 1.9, Sodium 754.9, Carbohydrate 45.5, Fiber 8, Sugar 8.9, Protein 8
FRIED AVOCADO TACOS
Categories Bean Cheese Fry Cinco de Mayo Dinner Lunch Avocado Deep-Fry Tortillas Monterey Jack Bon Appétit Vegetarian Pescatarian Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- For poblano ranch dressing:
- Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.
- For tacos:
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1 1/2" and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.
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DEEP FRIED AVOCADO TACOS RECIPE - FOODIECRUSH
From foodiecrush.com
4.7/5 (7)Estimated Reading Time 5 mins
- 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.
- 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.
- 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.
- 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.
FRIED AVOCADO TACOS RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (69)Estimated Reading Time 1 minServings 4
- Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined plate to drain.
- Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.
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