Fried Avocado Tacos Recipe

Name: Fried Avocado Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Poblano Ranch Dressing; 1 poblano chile; 2 scallions, chopped; 1/2 cup buttermilk; 1/4 cup sour cream; 2 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; Tacos; 2 large eggs, beaten to blend; 1 cup panko (Japanese breadcrumbs); 1/2 cup all-purpose flour; 1 avocado, halved, pitted, cut into 8 wedges; Kosher salt; Vegetable oil (for frying; about 4 cups); 1 15-ounce can refried beans, warmed; 8 corn tortillas; 2 cups shredded iceberg lettuce; 1 cup prepared pico de gallo; 1 cup shredded Monterey Jack; Read More http://www.bonappetit.com/recipes/2013/06/fried-avocado-tacos#ixzz2Ti0cGCvW

Servings: persons

Poblano Ranch Dressing
1 poblano chile
2 scallions, chopped
1/2 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
Tacos
2 large eggs, beaten to blend
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 avocado, halved, pitted, cut into 8 wedges
Kosher salt
Vegetable oil (for frying; about 4 cups)
1 15-ounce can refried beans, warmed
8 corn tortillas
2 cups shredded iceberg lettuce
1 cup prepared pico de gallo
1 cup shredded Monterey Jack
Read More http://www.bonappetit.com/recipes/2013/06/fried-avocado-tacos#ixzz2Ti0cGCvW

1
Poblano Ranch Dressing
2
Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.
3
Tacos
4
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
5
Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350u00b0. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined plate to drain.
6
Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.
7
Read More http://www.bonappetit.com/recipes/2013/06/fried-avocado-tacos#ixzz2Ti0tyVea

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Poblano Ranch Dressing, 1 poblano chile, 2 scallions, chopped, 1/2 cup buttermilk, and more.

Yes, Fried Avocado Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Avocado Tacos

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