Fried Avocado Tacos
Total Time: 25 minutes
Avocado is the new black. We all know avocado is both delicious and very nutritious. We adapted this excellent recipe from Ariellle Clementine of Food52.com to be gluten free. Somehow I have made myself crave them just from typing out the title…
- 1 cup sour cream
- 2 tablespoons canola oil
- 2 limes
- 2 cloves garlic, peeled and chopped
- 1 serrano pepper with seeds, chopped
- 1 bunch cilantro leaves and tender stems (about 2 cups)
- 1 teaspoon kosher salt
- ½ small green cabbage, cored and shredded
- 2 teaspoons toasted sesame oil
- 3 tablespoons sesame seeds, divided
- Pinch kosher salt
- Canola oil for frying
- Metropolitan Gourmet Gluten Free Breadcrumbs
- 1 teaspoon aleppo chile flakes
- 1 tablespoon sugar
- 1 egg, beaten
- 2 ripe but firm-ish avocados
- 100% Corn tortillas, warmed (Try Mission brand)
- 2 cups cooked pinto beans, recipe follows or substitute canned (BUSH’s are gluten free)
- ½ cup crumbled cotija cheese, for serving
- Lime wedges, for serving
- Make the creamy cilantro sauce by combining the sour cream, canola oil, the juice of one of the limes, garlic, serrano, cilantro, and a teaspoon of kosher salt in a food processor. Process for 1-2 minutes, until the sauce is smooth and thin and a lovely shade of spring green.
- Make the cabbage slaw by combining the shredded cabbage with the juice of the second lime, the sesame oil, one tablespoon of sesame seeds, and a hefty pinch of kosher salt.
- Prepare the fried avocados.
- Pour enough canola oil into a cast iron skillet to come about an inch up the sides of the pan and heat over medium until the oil reaches 375 degrees.
- Combine Metropolitan Gourmet breadcrumbs with the chile flakes, the remaining two tablespoons of sesame seeds, sugar, and salt on a plate. Put the beaten egg in a shallow bowl. When your oil is hot, cut the avocados in half and remove the pits. Cut the halves in half again and pull the skin off the avocado quarters. One at a time, toss the avocado quarters in beaten egg and then in the breadcrumb mixture, and then drop gently into the hot oil.
- Fry and flip them over once until both sides of the avocados are golden brown and crispy which should be about 1-2 minutes.
- Drain on paper towels.
- Assemble the tacos. Top each corn tortilla with a handful of the cabbage slaw, a few spoonfuls of warm pinto beans, 1-2 pieces of fried avocado, the creamy cilantro sauce, and some crumbled cotija.
- Serve with extra lime wedges on the side.