Crispy Avocado Taco Food

FRIED AVOCADO TACO

Fried Avocado Taco image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 8 tacos

Number Of Ingredients 21

Ingredients

Oil, for frying
2 cups instant flour, such as Wondra
1 cup beer
1 teaspoon paprika
Salt and freshly ground black pepper
2 just-ripe avocados, sliced into wedges
Agave Crema, recipe follows
Eight 6-inch flour tortillas, lightly heated up on a griddle
Baja Slaw, recipe follows
Lime wedges, for serving
1 cup shaved green cabbage
1 cup shaved red cabbage
2 tablespoons chopped fresh cilantro
3 limes, juiced
1 Fresno chile, julienned
1 small mango, diced into 1/4-inch pieces
Salt and pepper
1 cup Mexican crema or sour cream
1 tablespoon agave
1 teaspoon cumin
Salt and freshly ground black pepper

Steps:

Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.

CRISPY AVOCADO TACO

Crispy Avocado Taco image

The most unusual taco ever. This is the signature taco recipe at Border Grill restaurant. Note: Large avocados are recommended for this recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Provided by gailanng

Categories Avocado

Time 43m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 cups fresh corn kernels
sea salt & fresh ground pepper, to taste
1 red bell pepper, cored, seeded and cut into 1/4-inch dice
3 green onions, white and light green parts only, thinly sliced
1 canned chipotle chili, seeded, if desired and minced
1/2 bunch cilantro, chopped
3 tablespoons red wine vinegar
2 1/2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup quinoa
1/3 cup poppy seed
1/3 cup sesame seeds
all-purpose flour, for dusting
1 -2 avocado, ripe firm fresh seeded, peeled and cut into 1-inch slices (see note in description)
salt, to taste
vegetable oil, for frying
8 (4 inch) corn tortillas, warmed
4 leaves romaine lettuce, torn in half
1 cup corn salsa (recipe below)
8 sprigs cilantro, for garnish

Steps:

To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl.
Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors.
To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter.
In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
Place flour for dusting into a third bowl.
Season avocado liberally with salt.
To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.
Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.

Nutrition Facts : Calories 568.3, Fat 34.8, SaturatedFat 4.8, Sodium 722, Carbohydrate 58.4, Fiber 14.1, Sugar 9.2, Protein 13.7

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