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
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. —The Editors