RECIPES

Crispy California Avocado Tacos

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Total Time:

10min

Cook Time:

10min

Nutritional Highlights (per serving)

See Full

560
Calories
35 g
Total Fat
10 g
Dietary Fiber
14 g
Protein
53 g
Total Carbs
 Crispy California Avocado Tacos

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

Ingredients

Serves: 4
    Crispy Avocados
  ripe, Fresh California Avocados, halved, seeded and peeled
1/4  cup  lemon juice
cup  all-purpose flour
tsp.  salt, plus more to finish
  egg whites
2 1/2  cups  panko bread crumbs
1 1/4  tsp.  ground cumin
tsp.  garlic powder
    Tacos & Toppings
  tomatoes, diced
  scallions, thinly sliced
  clove garlic, minced
1/8  tsp.  salt, or to taste
1/8  tsp.  freshly ground black pepper, or to taste
cup  sour cream
  lime, zested and juiced
12    flour tortillas, small
1/4  cup  fresh cilantro leaves, chopped

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

Instructions

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

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

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

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