A decidedly California take on fried avocado tacos, this California-Style Crunchy Fried Avocado Taco recipe is loaded with tons of fresh flavors and celebrate the king of California avocados, the Haas!
1cupall-purpose flouror gluten-free flour, if desired
3firm-ripeavocadoshalved, pitted, and cut into 6 wedges each
kosher saltplus more for after frying
For Frying The Avocado Tacos:
6cupsavocado oilvegetable, or grapeseed oil, for frying
For Serving:
16warmcorn tortillas
Rawtomatillo salsa verdefor garnish
4handfulsshredded red cabbagefor garnish
1recipechipotle cremafor garnish (optional)
Handfulcilantro leavesfor garnish (optional)
Lime wedgesfor 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 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.
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.
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.