Best Crispy Avocado Taco Recipes

Crispy Avocado Taco image

Provided by gailanng

Categories Avocado

Time 43m

Yield 4 serving(s)

Number Of Ingredients 23

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

Baked Avocado Tacos Recipe by Tasty image

Provided by Kahnita Wilkerson

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

½ cup wheat flour
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
1 ½ cups whole wheat bread crumb
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
2 avocados
¾ cup plain yogurt
¾ teaspoon salt
½ teaspoon pepper
3 cloves fresh garlic, finely minced
1 lime, juiced
½ cup green cabbage, finely sliced
½ cup red cabbage, finely sliced
½ cup shredded carrot
1 pack corn tortilla

Steps:

Add the flour, salt, and pepper to a bowl and whisk to combine.
In a separate bowl, crack the eggs and whisk.
In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
Halve the avocados, cutting from the stem to the base.
Preheat an oven to 350°F (180°C)
Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
Enjoy!