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:
2 large avocados
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
1 can refried black beans
1 cup rainbow slaw (or your preference of slaw)
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