CRISPY CALIFORNIA AVOCADO TACOS

Recipe Provided By Mary Sue Milliken and Susan Feniger

A creative twist on the traditional Mexican taco. This festive dish features Fresh California Avocados -- perfect for Cinco de Mayo.

Preparation: 40 min
Cook Time: 10 min
Total Time: 50 min
Serves: 4

Ingredients

  • 2.5002 ½ Tbsp. all-purpose flour
  • 0.333⅓ cup water
  • 0.500½ tsp. ground cumin
  • 0.500½ tsp. salt
  • 0.500½ tsp. freshly ground black pepper
  • 0.333⅓ cup quinoa
  • 0.333⅓ cup poppy seeds
  • 0.333⅓ cup sesame seeds
  • 0.000 All-purpose flour, for dusting
  • 1.0001 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices
  • 0.000 Salt, to taste
  • 0.000 Vegetable oil, for frying
  • 8.0008 (4-inch) corn tortillas, warmed
  • 4.0004 romaine lettuce leaves, torn in half
  • 1.0001 cup Corn Relish (see make-ahead recipe below)
  • 8.0008 cilantro sprigs, for garnish
  • 0.000

    Corn Relish

  • 4.0004 Tbsp. extra virgin olive oil
  • 2.0002 cup fresh corn kernels
  • 0.000 Sea salt and freshly ground black pepper, to taste
  • 1.0001 red bell pepper, cored, seeded and cut into 1/4-inch dice
  • 3.0003 green onions, white and light green parts only, thinly sliced
  • 1.0001 canned chipotle chile, seeded, if desired, and minced
  • 0.500½ bunch cilantro, chopped
  • 3.0003 Tbsp. red wine vinegar

Instructions

  1. Combine flour, water, cumin, salt and pepper to make a batter. 
  2. In a separate bowl, combine quinoa, poppy seeds and sesame seeds. 
  3. Place flour for dusting into a third bowl.
  4. Season avocado liberally with salt. 
  5. To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Place seeded avocados on a plate in the freezer for 20 minutes before frying. 
  6. Heat 1 to 2 inches of vegetable oil to 375° F in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain. 
  7. To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig. Serve immediately.

Corn Relish

  1. Heat half of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl and set aside to cool. 
  2. Add remaining ingredients and let sit 20 minutes to blend the flavors. Serve at room temperature. 

Nutrition information per serving

Nutrition Information Per Serving: Calories 560; Total Fat 35 g (Sat 4 g, Trans 0 g, Poly 3 g, Mono 16 g); Cholesterol 0 mg; Sodium 460 mg; Potassium 700 mg; Total Carbohydrates 53 g; Dietary Fiber 10 g; Total Sugars 5 g; Protein   14 g; Vitamin A 2064 IU; Vitamin C 72 mg; Calcium 256 mg; Iron 5 mg; Vitamin D 0 IU; Folate 116 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 40%; Vitamin C 120%; Calcium 25%; Iron 30%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.