Fried Avocado Tacos

I believe that I have previously spoken of my taco addiction.

It lives on. 

Torchy's Tacos opened a Fort Worth location in December (and my soul rejoiced). I attempted to recreate one of my favorites from their tasty menu at home- the fried avocado taco. It turned out so good! The creamy goodness of avocado is balanced with crunchy slaw, spicy pico de gallo, and protein packed black beans. I will always be loyal to Torchy's (for that poblano ranch alone!) but it's nice to know that I can make this at home too!

What You'll Need:

(serves 4)

for avocados:

2 large avocados

1 egg

1/4 cup milk 

1/2 cup flour

1 cup panko bread crumbs

1/2 tsp cayenne 

1/2 tsp kosher salt 

4 cups canola oil 

for pico de gallo:

1 large tomato, diced

1/2 large onion, diced

1-2 jalapenos, seed removed and diced

1/4 cup chopped cilantro

juice of half a lime 

for tacos:

1 can refried black beans

1 cup rainbow slaw (or your preference of slaw)

chipotle dressing or serrano cream sauce 

flour tortillas 

What To Do:

Combine diced tomato, onion, jalapeno, cilantro and lime in a bowl and refrigerate until needed.

Heat oil to 350. Lay paper towels over a plate for draining. 

Combine flour with salt and cayenne in a shallow dish. In a separate bowl, whisk together egg and milk. In one more dish place panko crumbs. Halve each avocado and then slice each half into four equal sections. Scoop out with a spoon. 

Dip each slice into flour, then egg wash, then panko crumbs. Add avocado in small batched to heated oil, for 1-2 minutes or until browned. Remove with a slotted spoon and allow to drain on paper towels. 

Spread each tortilla with hot refried beans, and top with slaw and pico de gallo. Stuff with 1-2 avocado slices. Drizzle chipotle sauce over the top. 

Eat it while it's hot! 

Recipe from Foodie Crush