Tacos just got better by taking out the meat and adding fried avocados.
Last year I attended a conference in Austin, Texas. While out and about for lunch one day, I ventured into a new taco joint. As I was reading the menu, I noticed the fried avocado tacos, and I immediately knew I was going to be trying out those tacos.
One year later, and I am still dreaming about that restaurant. The best part is that I can now have those tacos in the comfort of my own home, and they are so easy to whip up. Venture outside your comfort zone, and try these meatless tacos.
Fried avocado tacos recipe
Inspired by Torchy's Tacos restaurant
- 1 poblano pepper, seeded
- 1/2 cup cilantro
- 3/4 cup yogurt
- 1/2 teaspoon lime juice
- 1/4 teaspoon plus extra pinch salt
- 1 cup flour
- 1 1/4 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 2 large avocados
- 1 (16 ounce) can refried beans
- 1/4 cup pico de gallo
- 8 flour tortillas
- Cotija cheese for topping
- Canola oil for frying
- To make the cream sauce, place the poblano pepper, cilantro, yogurt, lime juice and salt into a food processor. Blend until the consistency is smooth. Set aside.
- Pour the canola oil into a Dutch oven or frying pan about 1 inch deep. Insert a thermometer, and heat to 350 degrees F.
- In a small pot, add the beans, and let them cook on low for 10 minutes.
- To make the batter, in a bowl, combine the flour, buttermilk, salt and chili powder. Mix with a wooden spoon.
- Cut the avocados in half, and peel off the skins. Slice the avocados into thin pieces lengthwise, and then drop them into the batter to coat. Add them to the hot oil, and let them cook for 2 minutes or until golden brown.
- Remove the fried avocados, and place them on a paper towel to dry.
- Heat up the tortillas, and slather refried beans onto one side. Top with 3 to 4 avocado slices, cream sauce, pico de gallo and Cotija cheese.
More avocado recipes
Stuffed and baked avocados
Chicken and avocado enchiladas
Strawberry avocado salad