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CRISPY CALIFORNIA AVOCADO TACOS
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Rating

5 of 5 3

3 Ratings | 1 Comment(s)

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  • Preparation

    40 min

  • Cook Time

    10 min

  • Total Time

    50 min

Author: Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission and developed by a Featured Chef

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

Ingredients

  • 2.500 2 ½ Tbsp.
    all-purpose flour
  • 0.333 ⅓ cup
    water
  • 0.500 ½ tsp.
    ground cumin
  • 0.500 ½ tsp.
    salt
  • 0.500 ½ tsp.
    freshly ground black pepper
  • 0.333 ⅓ cup
    quinoa
  • 0.333 ⅓ cup
    poppy seeds
  • 0.333 ⅓ cup
    sesame seeds
  • 0.000
    All-purpose flour, for dusting
  • 1.000 1
    ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices
  • 0.000
    Salt, to taste
  • 0.000
    Vegetable oil, for frying
  • 8.000 8
    (4-inch) corn tortillas, warmed
  • 4.000 4
    romaine lettuce leaves, torn in half
  • 1.000 1 cup
    Corn Relish (see make-ahead recipe below)
  • 8.000 8
    cilantro sprigs, for garnish
  • 0.000

    Corn Relish

  • 4.000 4 Tbsp.
    extra virgin olive oil
  • 2.000 2 cups
    fresh corn kernels
  • 0.000
    Sea salt and freshly ground black pepper, to taste
  • 1.000 1
    red bell pepper, cored, seeded and cut into 1/4-inch dice
  • 3.000 3
    green onions, white and light green parts only, thinly sliced
  • 1.000 1
    canned chipotle chile, seeded, if desired, and minced
  • 0.500 ½ bunch
    cilantro, chopped
  • 3.000 3 Tbsp.
    red wine vinegar

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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.

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Comments

  • Worth the Effort

    This was delicious. My husband liked this especially. We are not vegetarians but this sounded SO good I had to try it. The corn relish was YUM! I did not have corn tortillas so used spinach wraps instead and it was a good substitute.

    Submitted By Barbara - Jun 22, 2011

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