California-Style Crunchy Fried Avocado Taco Recipe

California-Style Crunchy Fried Avocado Taco Recipe
California-Style Crunchy Fried Avocado Taco Recipe | https://saltandwind.com Around here, the running joke is that you can tell someone is from California because they eat an avocado daily. We're all 100% guilty of that very thing. T...
Cuisine
Ingredients
12
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
8 to 12 tacos
Servings
8 to 12
Season
California-Style Crunchy Fried Avocado Taco Recipe | https://saltandwind.com
Skill
Intermediate
Course
Appetizer, Dinner, Lunch, Main
Cuisine
American
Ingredients
12
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
8 to 12 tacos
Servings
8 to 12
Diet
Dairy-Free, Gluten-Free, Vegetarian
California-Style Crunchy Fried Avocado Taco Recipe | https://saltandwind.com

Around here, the running joke is that you can tell someone is from California because they eat an avocado daily.

We're all 100% guilty of that very thing. The caveat being when they're in season.

Well, this year we're celebrating prime avocado season with this recipe we created in partnership with our friends at California Grown.

Platter of fried avocados being held in lap

First, let’s discuss California avocados.

The avocado season in California from spring through summer, and that’s when you’ll find various avocados in your local stores, farm boxes, or at the farmers' markets. 

Though avocados might as well be the official state fruit (is there such a thing?), the reality is that only 1% of the state has the ideal conditions–sea breezes, sunshine, rich soil–that’s suitable for growing them.

It all started with Haas.

Dip your toe into the world of avocados, and you’ll quickly notice that there are many avocado types in California. There are hundreds of avocado varieties out there, but just a handful are grown commercially in the Golden State. Namely, the Bacon, Fuerte, Gem, Gwen, Haas, Pinkerton, Reed, and Zutano.

But the star of the show is the Haas variety. Not only is it the most popular avocado, but also all Haas avocados can be traced back about 100 years to one tree in La Habra Heights, California.

Haas avocados have pebbly skin that turns dark green when ripe, and they’re also super versatile for all sorts of recipes.

Why should you fry an avocado?

Here on the site, we prepare avocados every which way: blended with Indian raita flavors in this cooling Avocado Cucumber Soup; smashed with cilantro and tahini on this Asparagus Toast; thrown on the grill for this Green Goddess Salad, and even frozen in this Coconut Strawberry Semifreddo.

But we hadn’t fried avocados until now. If you haven’t had one fried before, it’s worth a try. Once they’re battered in panko crumbs and fried, the avocado slices become crunchy on the outside and cool and creamy on the inside. 

California-Style Fried Avocado Tacos 

The history of the fried avocado taco isn't totally clear, but one thing is for sure: Torchy’s Tacos in Austin definitely brought the idea onto our collective radar. Their avocado tacos are true to the Lone Star state in that they’re unapologetically big: loaded with layers of refried beans, lettuce, pico de gallo, and a charred poblano sauce. 

This twist on fried avocado tacos is a bit sunnier and breezier and just a bit more California with loads of freshness. All the garnishes are optional, but we’d recommend including at least topping it with spicy tomatillo salsa and some shredded cabbage for a bit of cool and crunch. 

We love the tacos topped the chipotle crema that Brandon created for our Baja-Style Fish Tacos as it adds a kick of all the good things–spice, lime juice, creaminess–similar to what you’d have in a good dipping sauce. 

See The Recipe Made Step By Step

Heads up that we made this recipe during one of our weeknight cooking classes. So, if you want to see it made step by step -- and get a glimpse of the menu, we'd pair this with -- go ahead and watch the class recording!

Okay, now it's time to stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Ingredients

  • 3 large eggs

    beaten until smooth

  • 1 1/2 cups unseasoned Panko breadcrumbs

    or gluten-free panko, if desired)

  • 1 cup all-purpose flour

    or gluten-free flour, if desired

  • 3 firm-ripe avocados

    halved, pitted, and cut into 6 wedges each

  • kosher salt
  • 4 to 6 cups avocado oil

    vegetable, or grapeseed oil, for frying 

  • 16 warm corn tortillas
  • Raw tomatillo salsa verde

    for garnish

  • 4 handfuls shredded red cabbage

    for garnish 

  • 1 recipe chipotle crema

    for garnish (optional)

  • Handful cilantro leaves

    for garnish (optional)

  • Lime wedges

    for garnish (optional)

Instructions

Coat The Fried Avocado Tacos: Place the eggs, panko, and flour in three separate shallow medium bowls. Season avocado wedges with salt. 

Working in batches, dredge each avocado wedge in flour then shake off excess. Coat the floured avocado wedge in egg, allowing the excess to drip back into the bowl. Finally, coat with the panko, pressing to help it adhere. Repeat to coat all the avocado wedges.

Tip

The avocado wedges can be coated up to one hour ahead of frying. Place them on a parchment paper-lined plate or on a cooling rack inset in a baking sheet. They do not need to come to room temperature before frying. 

Fry The Avocado Tacos: Pour the oil into a large, heavy-bottomed deep skillet to a depth of 1 to 1 1/2 inches and heat over medium heat until a deep-fat thermometer registers 325°F. 

Working in batches, fry the avocado wedges, turning once, until they're golden brown and crisp, about 2 to 3 minutes per batch. Transfer to a paper towel-lined plate to drain and season immediately with salt. Repeat to fry all the avocado wedges the serve immediately. 

Tip

The avocado wedges are best eaten when just fried but they can be made about an hour ahead of time. Keep them warm in a low (about 200°F) oven until ready to use. And, yes, they will lose some of their crunch but they'll still be delicious.

Serve The Tacos: To serve, make 8 stacks of 2 tortillas each. Divide salsa verde and cabbage between tortillas and top with avocados (you can do 1 to 2 wedges per taco).

Drizzle with chipotle crema, if using, and top with a few cilantro leaves and serve immediately with lime wedges. 

Footnotes

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Sponsored Post: This story is brought to you by California Grown but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind Travel up and running.

https://saltandwind.com/recipes/639-crunchy-fried-avocado-taco-recipe

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