Crispy California Avocado Tacos-Gluten Free

1 Star2 Stars3 Stars4 Stars5 Stars (6)Loading... Read Comments

Total Time:


Cook Time:


Nutritional Highlights (per serving)

See Full

35 g
Total Fat
53 g
Total Carbs
14 g
460 mg
 Crispy California Avocado Tacos-Gluten Free

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


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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine rice flour, water, cumin, salt and pepper to make a batter.
  2. In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
  3. Place rice flour for dusting into a third bowl.
  4. Season avocado liberally with salt.
  5. 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.
  6. 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.
  7. 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

  1. 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.
  2. 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.

Calories 560
Total Fat 35 g
Trans Fat 0 g
Saturated Fat 4 g
Monounsaturated Fat 16 g
Polyunsaturated Fat 3 g
Total Carbs 53 g
Dietary Fiber 10 g
Total Sugar 5 g
Protein 14 g
Cholesterol 0 mg
Sodium 460 mg
Potassium 700 mg

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

Read All Posts


Other categories