This might sound bad, but this is a recipe that pleasantly surprised us. Because let’s be honest…fried avocados could either be really good or really bad and we didn’t know what to expect. However, after seeing some recipes here and there for fried avocados I knew we had to give them a try and what better way to use them than in tacos? Well, I love avocados in pretty much any incarnation but this is avocado taken to the next level. The coating is crisp and flavorful and the inside is smooth and creamy…I would say that it’s one of the best fried foods that I’ve ever had. The most surprising aspect of this recipe is that the fried avocados had a ‘meaty’ flavor and texture that more than made up for the lack of meat/beans in the taco…I actually think that any other fillings beyond the poblano ranch, pickled red cabbage, queso fresco, and cilantro would have been too much. If you’re an avocado lover like I am (and like I’ve forced Nathan to be) you have to give this surprisingly great recipe a try! One tip: season, season, season! The avocado is inherently a bland food so the key to this recipe’s success is plenty of salt and pepper!
Perfect wine for this meal or any light summer entree! It’s crisp and bright with citrus and pineapple flavors and it offered a fresh contrast to the, um, fried-ness of the avocado. The acidity in the wine complemented the pickled cabbage and overall it was a light and enjoyable wine to drink!
Ah Tecate… tastes like hot summer college nights spent in a crappy basement bar in Richmond, VA. Nostalgia aside, in my opinion, Tecate is one of the best Mexican lagers out there. Yes, it is super light, and yes it doesn’t have a lot of flavor or body but on a hot summer day or with the right type of food it hits the spot! It is light, crisp, and refreshing and will wash down any of your fried, spicy, or heavy meals and leave your palate cleansed and refreshed.
Fried Avocado Tacos:
Adapted from this recipe
Poblano Ranch Dressing
1 small poblano chile
¼ cup buttermilk
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons fresh lemon juice
1 tsp. white vinegar
Kosher salt, freshly ground pepper
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 and black pepper
Vegetable oil (for frying; about 4 cups)
8 flour or corn tortillas
1 cup crumbled queso fresco
Cilantro, to taste
Pickled red cabbage (recipe below)
A deep-fry thermometer
Poblano Ranch Dressing
1. Char chile in a cast iron skillet or over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.
2. Peel, seed, and finely chop.
3. Whisk chile, buttermilk, sour cream, mayonnaise, white vinegar, and lemon juice in a medium bowl; season with salt and pepper.
Pickled Red Cabbage
1. Combine ½ head shaved red cabbage, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of hot sauce (I used Texas Pete) in a bowl; season with salt.
2. Set aside for a couple hours to allow the cabbage to marinate.
1. Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Season flour well with salt and pepper.
2. 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.
3. Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350°.
4. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 2 ½ -3 minutes per batch.
5. Transfer to a paper towel–lined plate to drain.
6. Place fried avocado on tortillas and top with pickled cabbage, cheese, and cilantro. Serve with ranch dressing.