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1
Squeeze the lime into the yogurt.
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2
Stir in the cilantro and shallot.
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3
Add salt and pepper to taste.
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4
Cut around the lengthwise circumference of the avocados and twist them open.
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5
If youve never done this, check out CHOWs how-to .
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6
Tap the pit with your knife to remove it.
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7
Slice each avocado half into four lengthwise slices in the shell, and use a spoon to neatly scoop out the slices.
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8
Place the flour, egg, and breadcrumbs into three separate bowls; arrange them in that order.
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9
Dust an avocado slice in the flour to completely cover, then gently shake off the excess.
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10
Next, dip it into the eggmake sure its completely coated.
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11
Finally, dip it into the breadcrumbs and coat it thoroughly.
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12
Set aside on a plate and continue until all the slices are done.
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13
Heat the oil in a deep, heavy Dutch oven over medium-high heat until it reaches 350 degrees Fahrenheit.
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14
With a slotted spoon gently place half of the avocado slices into the hot oil and cook for a couple minutes on the first side.
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15
Carefully turn them over and cook a couple more minutes, until theyre an even golden brown.
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16
Using the slotted spoon or tongs, transfer the avocado slices to paper towels to drain.
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17
Toast the tortillas directly over a low gas burner, or in a hot skillet.
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18
Top each tortilla with pickled red cabbage and yogurt-cilantro dressing.
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19
Place two fried avocado slices on top and spoon on some tomato salsa.
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20
Squeeze lime over the top and serve immediately.
