We're all 100% guilty of that very thing. The caveat being when they're in season.
Well, this year, we're celebrating the prime avocado season with this recipe we created in partnership with our friends at California Grown.
The avocado season in California is 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.
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. It is the most popular avocado, but 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.
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.
The history of the fried avocado taco isn't evident, 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 slightly 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 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.
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!
beaten until smooth
or gluten-free panko, if desired)
or gluten-free flour, if desired
halved, pitted, and cut into 6 wedges each
vegetable, or grapeseed oil, for frying
for garnish (optional)
for garnish (optional)
for garnish (optional)
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 the 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.
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 and turn 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, then serve immediately.
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.
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