Crispy Avocado Tacos with Roasted Red Pepper Crema
It has been a while since we devoured tacos together, I don’t really know why; I guess I have just been busy exploring other types of dishes like piri-piri and shawarma. (Man are those good too, have you tried them yet?) Todd came home from a business trip a few weeks ago professing his love for crispy avocado tacos. You guys, it has been a long while since he gushed over a meal on the road, so I knew that these tacos were something special.
I examined his picture of those amazing tacos and took note of all of the ingredients before I headed to the store. They looked pretty basic when I first eyed them; refried beans, pico de gallo, iceberg lettuce and a golden breaded wedge of avocado. Honestly, I scoffed at them a bit and wondered how the heck something so simple could blow this man’s mind. I mean, he has eaten at some pretty impressive restaurants all around the world and his usual reaction is “It was just ok, your food is way better.”
I couldn’t resist testing out these tacos with my newest saucey obsession, this vibrant roasted red pepper crema made with Silk unsweetend original cashew milk. I could literally just eat this sauce by itself, it’s rich and decadent with just a hint of heat. Exactly what I want on top of a taco like this.
I have eaten a lot of great tacos in my life, A LOT! This however, is in a class all its own. Even the fruit bandit, who normally refuses to eat tacos, devoured these without complaint. Seriously, that is saying something because lately that boy complains about anything he deems “healthy”.
- 1 jumbo avocado or 2 small regular size avocados, halved, pitted, sliced into 8 wedges each and skin removed
- kosher salt
- vegetable or peanut oil for frying
- 2 large eggs, beaten or egg substitute
- 1 cup gluten free panko
- ½ cup gluten free all purpose flour
- 1 (15-ounce) can of vegetarian refried beans, warmed through
- 8 white corn tortillas, warmed
- 2 cups shredded iceberg lettuce
- 1 cup prepared pico de gallo
- 1 batch red pepper crema, recipe follows
- Prepare the avocado and sprinkle generously with salt to season. Place the eggs, gluten free panko, and flour in 3 separate shallow bowls. Working in batches, dredge the avocado slices in flour, shake off any excess then coat with the egg or egg substitute and finally roll in the panko to coat. Place the breaded avocado on a plate and repeat the process until all the avocado is breaded.
- Pour oil to a depth of 1½" and heat until a thermometer reaches 350°F. ( I prefer to use a small sauce pan and only fry a few avocado pieces at a time to avoid using a ton of oil. ) Working in batches, fry the avocado, turning occasionally until crispy and golden brown approximately 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Spread refried beans on a tortilla and top with shredded lettuce, a wedge or two of crispy avocado, pico de gallo and drizzle with red pepper crema.
- ¼ cup raw cahsews, soaked for 4-8 hours then rinsed and drained
- 1 roasted red bell pepper, seeds and skin removed
- ½ cup Silk unsweetened original cashew milk
- 1 small clove of garlic
- 1 tablespoon minced cilantro
- 2 tablespoons minced red onion
- 1 tablespoon lime juice
- kosher salt to taste
- Combine all of the ingredients in a high speed blender and blend until smooth. Store covered in the refrigerator for up to 3 days.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.