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Fried Avocado Tacos with Sesame and Lime
See A&M make one of the finalists for Your Best Avocados.
Fried Avocado Tacos with Sesame and Lime by arielleclementine
WHO: arielleclementine is a mom, a home cook, and our very first Big Feast hostess.
WHAT: Tacos like you've never seen: creamy, crispy breaded avocado stands center stage, supported by a sesame cabbage slaw, cilantro-kissed crema, and salt pork-simmered pinto beans.
HOW: The different parts of the tacos stir together quickly and can be made ahead. Then it's just a matter of battering avocado wedges in corn flakes and frying away.
WHY WE LOVE IT: This is avocado like we've never seen: after a dip in hot oil, its simultaneously crunchy and soft textures had us in delicious disbelief.
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Flavor party: egg, cotija cheese, garlic, avocado, cabbage, sour cream, bay leaf, corn flakes, lime, sesame seeds, jalapeno, pinto beans, aleppo pepper, salt pork, and cilantro.
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A long simmer with garlic, bay leaves, and salt pork made these beans taste dreamy.
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Now for a smart trick: add a ladleful or two of beans and their broth to a blender.
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Seconds later, you have a thick puree.
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Then add the puree back to the pot of drained beans. Voila, instant creaminess!
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Now for the cilantro sauce. Sour cream and canola oil go into the food processor.
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They're joined by jalapeno (seeds on, please)...
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Garlic for pungency...
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And a generous handful of cilantro.
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Lime juice both loosens and adds a sharp note to the sauce.
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In arielleclementine's words, what a "lovely shade of spring green"!
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On to the slaw: half of a cabbage gets a quick slicing.
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The dressing is simple, and it starts with lime juice raining from the heavens.
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Sesame oil adds a surprising -- and very welcome -- toasty note.
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And sesame seeds add a subtle crunch.
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The final stretch: work out some aggression by pounding cornflakes to the size of panko breadcrumbs.
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Aleppo peppers adds a lovely spiciness to the breading -- feel free to substitute red pepper flakes.
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Sugar, more sesame seeds, and a pinch of salt round out the flavors.
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Sesasoned, crushed corn flakes: breakfast of champions!
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To keep the avocado wedges whole, gently peel them after -- not before -- cutting them.
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It may seem unusual to coat an avocado in beaten egg, but we promise the results are worth it.
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Don't be afraid to pile the corn flakes onto the wedges -- you want every surface coated.
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With the oil hot and ready, we gently lay the slices in a few at a time.
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Look at them go!
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Bottom to top: tortilla, beans, slaw, avocado, cilantro sauce, cotija, lime. Your kitchen just turned into a taqueria.
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