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Bon Appétit

Fried Avocado Tacos

4.4

(69)

Image may contain Food Bread Pita Dish and Meal

The secret to this dish is the crunchy and creamy deep-fried avocado.

Recipe information

  • 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

Special Equipment

A deep-fry thermometer

Preparation

  1. Poblano Ranch Dressing

    Step 1

    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.

  2. Tacos

    Step 2

    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.

    Step 3

    Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350°. 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.

    Step 4

    Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 960 Fat (g) 55 Saturated Fat (g) 15 Cholesterol (mg) 145 Carbohydrates (g) 90 Dietary Fiber (g) 14 Total Sugars (g) 8 Protein (g) 27 Sodium (mg) 1470
Explore Bon AppétitTacoPoblano ChileChileVegetableButtermilkAvocadoMainNut-FreeVegetarianDeep-fryDinner
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Reviews (69)

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  • These were delicious. I mostly followed the recipe except that I used lime juice instead of lemon juice in the dressing and added about 1/4-1/2 teaspoon of ground cumin. Next time, I think that I will also add a chopped Serrano chile for some heat in the dressing. I also used LaTortilla Factory Hatch Green Chile Corn & Wheat tortillas. Yummy

    • Island Foodie

    • Bainbridge Island, WA

    • 5/6/2021

  • I made 6 tacos with 2 medium avocados and had half of an avocado left. The recipe was simple the avocados were crispy and tasty . The sauce was good (might try different sauce next ). I will be saving this recipe

    • Windy

    • California CA

    • 1/4/2021