Asian Short Ribs
June 10, 2021Garlic Bok Choy
June 18, 2021Fried Avocado Tacos
Hey! Vegetarians Like Taco Tuesdays Too!!
The Ingredients & Instructions:
Ingredients
- 2 EGGS
- 1 cup PANKO BREADCRUMBS
- 1/2 cup ALL-PURPOSE FLOUR
- 1 AVOCADO, halved, pitted, cut into 8 wedges
- ½ tsp. KOSHER SALT
- VEGETABLE OIL (for frying; about 4 cups)
- 8 warmed CORN TORTILLAS
- 2 cups shredded ICEBERG LETTUCE
- 1 cup PICO DE GALLO
- 1 cup SHREDDED MONTEREY JACK
For SRIRACHA LIME AIOLI - 1/3 cup MAYONNAISE
- 1 ½ tsp. SRIRACHA
- ¾ tsp. FRESH LIME JUICE
- ½ tsp. OLD BAY SEASONING
Instructions
- Add the OIL to a large deep skillet and preheat to 350°
- In a small bowl mix the MAYONNAISE, SRIRACH, LIME JUICE and OLD BAY to make the AIOLI and set asside.
- In three separate shallow bowls put the EGGS and SALT and beat, add the PANKO and the FLOUR in the two other bowls.
- Working in batches, dredge the AVOCADO SLICES in FLOUR, shaking off excess; coat with EGG and allow the excess to drip back into bowl; and coat with PANKO, pressing to adhere.
- Fry AVOCADO SLICES, turning occasionally, until golden brown and crisp.
- Drain the FRIED AVOCADO SLICES in a paper towel–lined plate.
- Assemble the TACOS by adding an AVOCADO SLICE to a warmed TORTILLA, top with LETTUCE, PICO DE GALLO, CHEESE and the SRIRACHA LIME AIOLI.
ENJOY!
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