Crispy California Avocado Tacos-Gluten Free

HomeRecipesOtherChef RecipesCrispy California Avocado Tacos-Gluten Free

Total Time: 10 min

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Cook Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 560

Total Fat 35g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 0mg

Sodium 460mg

Total Carbs 53g

Dietary Fiber 10g

Total Sugars 5g

Protein 14g

Potassium 700mg

Vitamin A 2064 IU; Vitamin C 72 mg; Calcium 256 mg; Iron 5 mg; Vitamin D 0 IU; Folate 116 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 40%; Vitamin C 120%; Calcium 25%; Iron 30%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A creative twist on the traditional Mexican taco. This festive dish features Fresh California Avocados — perfect for Cinco de Mayo.

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Serves: 4

Ingredients
Instructions

2 1/2 Tbsp. rice flour 1/3 cup water 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/3 cup quinoa 1/3 cup poppy seeds 1/3 cup sesame seeds As needed Rice flour, for dusting 1 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices As needed Salt, to taste As needed Vegetable oil, for frying 8 (4-inch) corn tortillas, warmed 4 romaine lettuce leaves, torn in half 1 cup Corn Relish (see make-ahead recipe below) 8 cilantro sprigs for garnish Corn Relish 4 Tbsp. Extra virgin olive oil 2 cups fresh corn kernels As needed Sea salt and freshly ground black pepper, to taste 1 red bell pepper, cored, seeded and cut into 1/4-inch dice 3 green onions, white and light green parts only, thinly sliced 1 canned chipotle chile, seeded, if desired, and minced 1/2 bunch cilantro, chopped 3 Tbsp. red wine vinegar

Combine rice flour, water, cumin, salt and pepper to make a batter.
In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
Place rice flour for dusting into a third bowl.
Season avocado liberally with salt.
To coat avocado, dust wedges with rice flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Place seeded avocados on a plate in the freezer for 20 minutes before frying.
Heat 1 to 2 inches of vegetable oil to 375° F in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig. Serve immediately.

Corn Relish

Heat half of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl and set aside to cool.
Add remaining ingredients and let sit 20 minutes to blend the flavors. Serve at room temperature.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.