Fried Avocado Tacos with Tomato-Jalapeno Salad

Fried Avocado Tacos with Tomato-Jalapeno Salad

Panfrying these panko-coated avocado slices makes them seem
deliciously indulgent. Fried avocados are also wonderful tossed in
salads or served on top of quesadillas.

Fried Avocado Tacos with Tomato-Jalapeno Salad

For the salad:

3 tsp. olive oil

1 small jalapeno chile, thinly sliced

2 cups (12 oz./375 g) cherry tomatoes, halved

2 Tbs. chopped fresh cilantro

Kosher salt and freshly ground pepper

2 eggs

1/4 cup (1 1/2 oz./45 g) all-purpose flour

1 cup (4 oz./125 g) panko (Japanese bread crumbs)

2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges

1 Tbs. olive oil

2/3 cup (5 1/2 oz./170 g) sour cream

2 Tbs. fresh lemon juice

8 to 10 flour or corn tortillas, warmed

To make the salad, in a fry pan over medium-high heat, warm 2 tsp. of the olive oil. Add the jalapeno and sauté just until soft, about 2
minutes. Transfer to a bowl, add the tomatoes and drizzle in the
remaining 1 tsp. olive oil. Add the cilantro, season with salt and
pepper, and toss to mix well. Set aside at room temperature until ready
to serve.

To fry the avocados, set up an assembly line: In a shallow bowl, beat the eggs. Put the flour in a second shallow bowl next to the eggs and
season well with salt and pepper. Put the panko in a third bowl next to
the flour. Dip an avocado wedge into the egg, letting the excess drip
back into the bowl. Next, dredge the avocado in the seasoned flour,
shaking off any excess. Finally, coat the avocado in the panko, making
sure to cover on all sides. (Pat the coating gently to help it adhere,
if needed.) Transfer to a plate. Repeat to coat the remaining avocado
wedges.

In a nonstick fry pan over medium-high heat, warm the olive oil.
Working in batches as needed to avoid crowding, fry the avocados,
carefully turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate lined with paper towels to drain.

In a bowl, stir together the sour cream and lemon juice and season
with salt. To assemble, fill the tortillas with the avocados, dividing
them evenly, and top with a scoop of the tomato salad. Serve
immediately, passing the lemony sour cream at the table for drizzling.
Serves 4.

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