Crunchy Avocado with Sweet Chili Mayo

By • June 14, 2012 9 Comments

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Author Notes: I once was taught you could not heat or cook an avocado because it would become bitter. And I believed this until I encountered the Mighty Cone food truck in Austin. They make an amazing sandwich of sweet, crunchy chicken and mango slaw rolled up in a tortilla with the option of adding crunchy fried avocado. I tried it and was sold. This is my version of some of those same flavors rolled up as an appetizer. You can (and should) double this recipe (quadruple egg mix for 6 chicken breasts) to make some chicken too and roll up in a tortilla with all the veggies and dip....savorthis

Makes 4 appetizers

  • 1.5 cups corn flakes
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds (black and white look best)
  • 1/4 cup flaked, unsweetened coconut
  • pinches red pepper flakes or chili powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • flour for dredging
  • 1 egg
  • splashes milk
  • 1 tablespoon honey
  • 1 carrot, sliced into thin ribbons
  • 1 jalapeño, sliced thinly into rounds or strips
  • 1 cucumber, cut into thin spears
  • 8 cilantro stalks
  • 1/2 cup mayo
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon lime juice
  • 1/4 inch oil for frying
  • 2 avocados
  1. Pulse corn flakes, coconut, almonds and sesame seeds in a food processor to a coarse crumb. Put into a shallow bowl. Put flour into a second bowl and whisk egg, milk and honey in a third bowl.
  2. Heat oil over medium heat to about 325.
  3. Cut avocados in half, remove pit and scoop flesh from skin using a large spoon. Cut into 6-8 pieces. Dredge in flour, shaking off excess. Dip in egg mixture then nut mixture.
  4. Mix mayo, lime, chili sauce and s&p to taste.
  5. Fry avocado slices in oil very briefly until crust browns, flipping once and draining on paper towels. Allow to cool a bit.
  6. Place a jalapeño slice, cucumber spear and cilantro leaf on each avocado slice and wrap with a carrot ribbon. Serve with dipping sauce. Our jalapeños were intensely hot so I ended up removing the seeds- you might want to test one first!
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Comments (9) Questions (0)


about 3 years ago arielleclementine

oh wow! looks like we were both inspired by the amazing mighty cone! your interpretation looks fantastic!


almost 3 years ago savorthis

Thanks ~ I just saw this comment now after posting similar on yours. Congrats on being a finalist- you got MY vote!


almost 3 years ago arielleclementine

thank you so much, savorthis! i felt bad after i submitted my recipe and noticed that you had posted a mighty cone-inspired avocado days before me. but it was fun to see that we had come up with similar ratios for the coating! you've got a really impressive recipe collection here- let me know if you've got plans to visit austin again!


almost 3 years ago savorthis

You're welcome. I would pick a taco over a little appetizer any day :) My sister lives there so while I will not go there any time that is considered summer, I will definitely be there within the next year and I'd love to meet up!


almost 3 years ago arielleclementine

you're so nice- thank you :) and hooray for a meet up!

about 3 years ago TheWimpyVegetarian

This looks absolutely wonderful! Really a winner!!


about 3 years ago EmilyC

Oh, these look delicious and positively addictive! So many great textures and the batter especially!


about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This looks fantastic, and your photo is lovely.


about 3 years ago savorthis

Thanks! I think I gained 5 pounds last night between sampling these and then eating the actual chicken cone dinner with more...not to mention leftovers for lunch today. Sigh.