Fried Avocado Tacos with Tomato-Jalapeño 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.
Ingredients
For the salad:
- 3 tsp. olive oil
- 1 small jalapeño 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
- Kosher salt
- 8 to 10 flour or corn tortillas, warmed
Directions
To make the salad, in a fry pan over medium-high heat, warm 2 tsp. of the olive oil. Add the jalapeño 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.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)
