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 the crispy avocado tacos that he ate at a little dive restaurant in Atlanta. 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 closely examined the picture of those amazing tacos that he took and made note of all of the ingredients. 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 kind of scoffed at them a bit and wondered how the heck something so simple could receive this many rave reviews from him.
I couldn’t resist testing out these tacos. I headed to the store the next morning, grabbed everything I could see in the picture and got to work. I breaded avocado wedges, fried them until crispy, then layered the tacos exactly as I saw them in the picture. I also drizzled on a bit of my favorite saucey obsession, roasted red pepper cashew cream,because I couldn’t resist adding another layer of flavor.
The first bite sealed the deal for me – these tacos are incredible. Those crispy outside,creamy inside avocado spears are just pure genius! 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 everything unless it is in cookie form.Print
Looking to swap it up a bit? Turn this taco into a salad instead.Start with a base of crispy iceberg lettuce top with whole pintos instead of refried, pico de gallo, and crispy avocado wedges. Then drizzle the whole salad with the roasted red pepper cashew cream.
- 1 jumbo avocado or 2 regular size avocados, halved, pitted, sliced into wedges and remove the skin.
- kosher salt
- vegetable or peanut oil for frying
- 2 large eggs, beaten or egg substitute
- 1 cup gluten free panko
- 1/2 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 roasted red pepper cashew cream
- 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 1 1/2″ 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 roasted red pepper cashew cream.
Keywords: taco, avocado, crispy avocado