Fried Avocado Tacos with Sesame and Lime

By • June 18, 2012 • 63 Comments



Author Notes: I'm not sure about the rest of the country, but fried avocado tacos have taken Austin by storm. The delicious breading of crushed corn flakes, chile, and sesame seeds, was inspired by The Mighty Cone, a food truck on delightfully touristy South Congress. Get all the taco components together before you cut open your avocados- they fry up in a snap! I have included my favorite method of cooking pinto beans, but in a pinch you could certainly substitute canned.

Additionally, this recipe is gluten free provided that the corn flakes you buy are GF- the major brands aren't, so be careful!
arielleclementine

Food52 Review: 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.
A&M

Serves 4

Fried Avocado Tacos

  • 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
  • 1/2 small green cabbage, cored and shredded
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons sesame seeds, divided
  • Pinch kosher salt
  • Canola oil for frying
  • 2 cups corn flakes
  • 1 teaspoon aleppo chile flakes
  • 1 tablespoon sugar
  • 1 egg, beaten
  • 2 ripe but firm-ish avocados
  • Corn tortillas, warmed
  • 2 cups cooked pinto beans, recipe follows or substitute canned
  • 1/2 cup crumbled cotija cheese, for serving
  • Lime wedges, for serving
  1. 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.
  2. 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.
  3. 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 around 375 degrees. Put the corn flakes in a zippered bag and crush with a rolling pin- you're looking for your largest flakes to be no bigger than panko bread crumbs. Combine the corn flakes 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 corn flake mixture, and then drop gently into the hot oil. Fry, flipping once, until both sides of the avocados are golden brown and crispy, about 1-2 minutes. Drain on paper towels.
  4. Assemble the tacos. Top each corn tortilla with a handful of the cabbage slaw, a few spoon fulls 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.

Creamy Pinto Beans

  • 1 pound dried pinto beans, soaked overnight
  • 2 dried bay leaves
  • 3 garlic cloves, peeled
  • 1 piece of salt pork, about 3 ounces
  • Kosher salt
  1. Put the soaked beans in a large dutch oven and cover with two inches of cold water. Add the bay leaves, garlic, and salt pork, and then season the water with plenty of kosher salt (as much salt as you would use for pasta water- several tablespoons). Bring the pot to a boil over high heat and then lower the heat to low, cover, and simmer until the beans are done, 1-2 hours. Test your beans at the one hour mark by eating a few- they should be soft and creamy. When the beans are done, transfer two big ladles of beans and an extra ladle of broth to a blender and blend until smooth. Drain the rest of the liquid off the beans that are still in the pot, and then stir in the blended beans. This will make a creamy sauce for your beans.
Jump to Comments (63)

Comments (63) Questions (0)

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5 months ago Christine

Confession: I just *do not* like sour cream. At all. Yogurt either. Any suggestions on how to modify this to accommodate this silly aversion? Will the end result suffer if I just add the other ingredients without a cream?

Henrykiss

5 months ago arielleclementine

If you are looking for a creamy sauce without dairy, you could substitute a cashew cream (like the cashew poblano crema in this recipe: http://www.loveandlemons... ). But if you don't want to bother the avocado is plenty creamy- I might just throw some pickled jalapenos and a bit of cilantro on top and call it a day!

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5 months ago Christine

I'm not anti-dairy, just anti-sour cream and yogurt (and cottage cheese and cream cheese, haha so maybe I just like milk and cheese). But regardless, that recipe you linked sounds yummy - I may give that a go even if the tacos do not need it! Thanks!

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5 months ago dc

I make a sauce for shrimp tacos that is buttermilk (or milk with a little vinegar), mayo, garlic, and queso fresco...it's awesome!

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10 months ago Señora Hughes

I made these last night, and didn't tell the hub they were veggie.... He said its the best taco I've made for him! That's one heck of a complement! These are so delicious. Congratulations on the recipe. A win.

Henrykiss

5 months ago arielleclementine

thank you so much Senora Hughes! High praise indeed!

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about 1 year ago schulaura

How about Panko bread crumbs instead of cornflakes? yes?

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about 1 year ago susan g

If you look at the video below, Lisa has a different breading that sounds good -- so why not panko?

Henrykiss

about 1 year ago arielleclementine

absolutely yes! several places around town bread their fried avocados in panko and it is totally delicious.

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about 1 year ago Lisa Hardnutts

this is one of the most delicious recipes I've discovered. I tweaked it a little and filmed it here - http://www.youtube.com...

Henrykiss

about 1 year ago arielleclementine

fun video! i liked your changes!

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over 1 year ago racespeeder

I couldn't sleep last night so I decided to try ths recipie. It was one delicious breakfast -even better than I had imagined! Thank you so much! I do have a couple of questions, what is the best way to warm the tortillas in your opinion (I don't use microwave ovens) and I found the sauce to be thick so I added some milk which seemed to work well. Msybe I used too much cilantro? Also, do you toast your sesame seeds? Thank you so much for a new favorite! I am looking forward to trying variations.
I had leftovers since it was only myself, but when a friend came over to visit I just put the already fried avocado pieces in the toaster oven to warm them a bit and I must say the hold/reheat very well!
Scott

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about 2 years ago mathinator

I doubled the recipe and made these last night for a group of 6. I've never deep fried before, but this was the recipe that convinced me to try. I hoped that avocado would be more forgiving than most with temp, timing, etc, and it was. It was so easy, everything turned out perfect, and it was a huge hit! I didn't have aleppo flakes on hand, so I used ancho chile powder with sweet paprika, and it tasted great. The sauce is incredible, and also doubled as an amazing salad dressing. THANKS!

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about 2 years ago susan g

What we had was a more bare bones version -- bowl of beans, layers of slaw, cilantro sauce, chunks of avocado, feta. That was plenty, and delicious! About the sauce: I used 1/2 cup plain yogurt for the sour cream, which seemed too hot alone but works beautifully to bring all the parts together. It also is terrific in an omelet, spooned on before folding, with toast and avocado: my new breakfast favorite. My 'fear of frying' will probably preclude making the fried avocado, but maybe a trip to Austin is called for.

Henrykiss

about 2 years ago arielleclementine

your creation sounds just wonderful susan g! i agree that several of the components (slaw, sauce) seem aggressively seasoned until you taste them all together. what a cool idea about the omelet, too! would love to see you in austin :)

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I just finished the menu for a charity dinner, and these in mini form are on the hors d'oeuvre plate. Thank you for a brilliant creation!

Henrykiss

about 2 years ago arielleclementine

wow! thank you boulangere! you made my day! hope your event is a success!

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about 2 years ago PistachioDoughnut

Congrats. I knew this recipe was going to be one the finalist..I simply love the sesame on the fried avocado in the pic..lovely..

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about 2 years ago ShoeboxKitchen

My wife and I just had fried avocados for the first time here in Atlanta about a month ago - they were so succulently perfect in every way. Now I see you throw them on a taco and I'm going crazy here - will have to try your recipe soon!! Congrats on being a finalist!

Henrykiss

about 2 years ago arielleclementine

haha! thanks, ShoeboxKitchen!

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about 2 years ago ErinC

I made these last night for some friends and they were a hit! The slaw was a nice, tangy touch as was the cilantro crema. I refried black beans instead of pinto beans, which was also delicious and used homemade flour tortillas. Will definitely make again!

Henrykiss

about 2 years ago arielleclementine

thanks so much for trying them, ErinC! and i'm jealous of your homemade flour tortillas!

Smokin_tokyo

about 2 years ago BoulderGalinTokyo

Frying avocado? Who would've thought? But sounds delicious, so a must try on my list. Congrats on your finalist pick.

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about 2 years ago Ms. T

Wow! My mouth is watering just reading about these. Congrats on being a finalist!

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about 2 years ago chevre&miel

Wow I never thought of frying the avacados--such a great idea to give that extra crunch in the taco. Hasn't taken NYC by storm yet, but I'll def be spreading the news!
Thanks for this & good luck :)

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about 2 years ago 6cheryl6

Yummy! I can't wait to have my husband cook this for me! ^_^ good luck!

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about 2 years ago dymnyno

I can hardly wait to try this. I love Congress Street and all its fabulous restaurants and food trucks! Let's take California by storm too!

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about 2 years ago savorthis

Well congrats! The Mighty Cone was the influence for my fried avocado entry too. That place rocks. You are lucky to be so close and it is clearly a good inspiration :)

Henrykiss

about 2 years ago arielleclementine

thank you so much!! your fried avocados look incredible- i love the cool, clean flavors you paired with them- a really nice twist!

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about 2 years ago dani

Granny and I just voted for your wonderful recipe. Good luck. People at food 52 are so nice!

Henrykiss

about 2 years ago arielleclementine

thanks mama! you are so right!

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about 2 years ago Summer of Eggplant

It has not taken the rest of the country by storm but it might after this. Thanks and congratulations!

Henrykiss

about 2 years ago arielleclementine

haha!thanks! that's so nice of you, Summer of Eggplant! also- i really love your cook's name- did you spend a summer cooking eggplant or is this a literary reference that is over my head?

Henrykiss

about 2 years ago arielleclementine

thank you so much, everyone!! i am so thrilled, and so grateful to be a finalist with meganvt01's gorgeous avocado crab rolls! <3

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about 2 years ago Waverly

This sounds utterly amazing - fried avocado? I am salivating.

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about 2 years ago Bevi

Love this! Congrats on being a finalist.

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about 2 years ago Meatballs&Milkshakes

These sound amazing! Can't wait to try them!

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about 2 years ago Midge

Holy YUM. This is so inspired. Congratulations ac!

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about 2 years ago EmilyC

Congrats! These sound absolutely amazing!

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about 2 years ago gingerroot

Yipee!! I had a feeling about these...Congratulations on being a finalist, arielleclementine!!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Congratulations of becoming a finalist. I tested these in the first round, and suggested you deserve a Nobel Prize for food because of them. You've shifted the humble avocado to a whole new dimension.

Meg_b_f52

about 2 years ago meganvt01

Agreed - my review started off with "the moral of this recipe is "trust arielleclemetine"" because the components of this dish come together magically - as they do for every dish I've made of hers.

Henrykiss

about 2 years ago arielleclementine

you guys are seriously so wonderful. thank you for testing my recipe, and for your very kind reviews- i love food52 so much!

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about 2 years ago susan g

I bet Henry loves this! So good to grow up with exciting food.
I am planning to work my way up through the components to the grand finale.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations I had a feeling this would be a finalist, sounds delicious!

Meg_b_f52

about 2 years ago meganvt01

Congrats on being a finalist! I reviewed this recipe last week and LOVED it!

Henrykiss

about 2 years ago arielleclementine

thanks so much, meganvt01! what are the odds? many congrats to you as well :)

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about 2 years ago dani

OMG I don't know how I missed this! It sounds fabulous and looks delicious! I'm going to make it soon:)

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about 2 years ago yella

holy guacamole this looks amazing

Henrykiss

about 2 years ago arielleclementine

haha! thank you, yella!

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about 2 years ago gingerroot

You had me at fried avocado. I can't wait to try these.

Henrykiss

about 2 years ago arielleclementine

yay! thanks gingerroot!

Meg_b_f52

about 2 years ago meganvt01

Brilliant! Your recipes are always so well thought out and inspired :)

Henrykiss

about 2 years ago arielleclementine

what a really kind comment! you made my day :D

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Um, where was I when you were main these? Hmmmmm? :-) I will take an IOU

Henrykiss

about 2 years ago arielleclementine

haha! thanks Abbie! have you been to mighty cone?

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I have - LOVE it!

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks amazing!

Henrykiss

about 2 years ago arielleclementine

thanks so much, fiveandspice!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I only wish I could pinch it right out of your lovely photo. Sounds delicious!

Henrykiss

about 2 years ago arielleclementine

oh yay! thanks! helen took the picture for me- so much better than my usual camera phone snapshots!

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about 2 years ago Helenthenanny

THIS WAS SO DELICIOUS!!! well done sister, i loved it!

Henrykiss

about 2 years ago arielleclementine

thank you sister!! and thanks for the beautiful photo! and for holding henry while i fried things!