Author Notes
Every Friday I get together with my best girlfriend (a vegetarian) and we eat, drink and laugh the day away. We always have a recipe or idea to challenge each other with. We found a recipe for fried avocado tacos that was just way over the top. We tried it and it was ok. But it was just too much prep, too many ingredients and too much cooking. So this is our simple and delicious version, enjoy! —Danielle
Ingredients
- Crispy Avacado
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1
Large ripe avocado
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1 cup
Panko bread crumbs
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1/2 teaspoon
Cumin
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1/4 teaspoon
Cayenne pepper
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Smoked sea salt
- Tacos
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4-8
Small soft flour tortillas
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1 cup
Diced tomatillos (approx 3-4 medium)
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1
Small jalapeno diced
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1 cup
Sour Cream
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1
Lime juiced (approx 2-3 Tbs)
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1 cup
Diced tomato
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1 cup
Sliced red cabbage
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1 cup
Queso fresco crumbled
Directions
- Crispy Avacado
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Pre-heat oven to 425°F. In a small shallow dish mix panko crumbs and spices. Split avocado in half remove stone and slice into thick wedges. Lightly press the avocado slices into seasoned crumbs and turn to coat all over.
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Line baking sheet with foil and spray with cooking spray. Arrange avocado slices evenly on foil and spray top with cooking spray. Bake 7-10 minutes or until the crumbs are light crispy brown. Place on serving tray.
- Tacos
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Once avocado is done turn off oven and place the tortillas in the oven to warm while you prep the rest. In a small bowl mix sour cream, tomatillos, jalapeno, and the juice from the lime. Salt and pepper to taste. Set aside. Serve all the other ingredients in small bowls to make your own at the table.
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Take one small tortilla place 2-3 pieces crispy avocado in the center and add any or all the toppings, repeat again, and again, enjoy!
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