Saturday, March 15, 2014

Avocado Tacos

This is sort-of a two-part post. My original intent was to post a recipe for fish tacos (coming soon) and just kind-of throw this one in there. My husband had been craving fish tacos, but I don't really eat seafood, so while he made his fish tacos, I made delicious fried avocado tacos. Win-win. But I decided these were awesome enough that they needed their own post. :)

You will need:
Oil (for frying in a skillet)
A couple of ripe avocados
1 egg
1/4 C of milk
Salt & pepper
Cumin (or taco seasoning)

Suggested toppings:
Purple cabbage
Sour cream

Heat the oil over medium-high heat in a skillet.
While the oil is heating, slice your avocados.

You will need three bowls--cereal bowl size works fine.
Bowl 1: Put in just a bit of plain flour (1/2 C or so should be plenty)
Bowl 2: Whisk together the egg and milk.
Bowl 3: Mix a handful of flour with some salt, pepper, and cumin to taste. Some Mexican oregano would probably also be delightful.

Each of the avocado slices gets dipped into each of the three bowls in order.

The first coating of plain flour just needs to be a light dusting; wipe or tap off any excess. This fine dusting helps the egg mixture to stick, but too much flour will make the egg mixture slide off.

After this fine dusting with flour, dunk the pieces in the egg mixture and then into the seasoned flour mixture. If you're finding that more batter is sticking to your hands than to the avocados, try rinsing your hands after every couple of slices. I rinse my hands after every two pieces or so; it takes a little more time, but it prevents the batter building up on my fingers and helps more of it to stay on the avocado where it belongs!

When the avocados have gone through all three bowls, pop them into the heated oil in the skillet.

Let them cook for a few minutes until they are golden brown, and then flip them over to cook the second side.

When they are golden brown on both sides, remove them from the skillet and place them on a paper towel to absorb some of the grease.

Place the avocados in a tortilla and pile on the toppings! I like shredded cabbage, chopped mango, tomato, tomatillo, cheese, and sour cream.

This makes a pretty hearty and filling vegetarian meal. I love to eat it with chips and fresh salsa--or better yet, make a mango salsa to eat with it. Yum. I love fruit salsas! Enjoy, and let me know what toppings you prefer!


  1. Interesting! I've never seen veggie tacos like this before. How does frying the avocado affect the texture?

    1. Surprisingly, the avocados hold up really well! I wouldn't recommend over-ripe avocados, but other than that they seem to work fine!

  2. Oh yum! I've had avocado tacos at restaurants before but had never figured out how they made them. I will put these on my menu for next week! And I'm the same way as you - can't stand seafood! So maybe I'll make the fish tacos for my husband who loves them and I'll eat these since he is not a fan of green food :)

    1. Yes, making fish tacos and avocado tacos makes for a happy compromise. :) I hope you enjoy!

  3. FRIED AVOCADOS!!!! Oh. my. word. Pinning right now.

    1. I know--I love avocados and fried food, so the two together is heavenly! Thanks for the pin!

  4. OK. I'm getting avocados tomorrow and having this for dinner!! These look AMAZING!

  5. I love avocados and can't wait to try this recipe, thanks