Fried Avocado Taco Recipes

AIR-FRYER FRIED AVOCADO TACOS

Steps:

• Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.

FRIED AVOCADO TACOS (TACOS DE AGUACATE REBOSADO)

Steps:

• Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
• Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
• Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
• Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
• Make tacos with 3 slices of avocado and the accompaniments.

AIR FRYER AVOCADO TACOS

Steps:

• Preheat a 6-quart air fryer to 390 degrees F.
• Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
• Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
• Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
• Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
• Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
• Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.

FRIED AVOCADO TACOS

Steps:

• For poblano ranch dressing:
• Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.
• For tacos:
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
• Pour oil into a large deep skillet to a depth of 1 1/2" and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
• Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.