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Fried Avocado Tacos with Shredded Vegetables and Crema Recipe


Photography Terry Brennan, Food Styling Lara Miklasevics

Guacamole is great. But avocados work well in a great number of ways from atop toast to sweets—and here as the main player in tacos. And the healthy avocado is loaded with anti-inflammatory phytosterols, a wide array of carotenoids, and oleic acid, which aids in nutrient absorption. 

The thought of frying an avocado might not have occurred to you, but once you try it, you will want to eat them all the time, says Twin Cities chef and cooking instructor Robin Asbell, who created this recipe for Real Food. The warm avocado seems to melt in your mouth when you bite into it. Wrapped in a soft corn tortilla with tangy veggies, it is a real contender for best taco. 

Tips: When selecting avocados, look for fruit with the stem, or “button,” attached because loss of the stem allows the flesh to spoil. Check for a slight give by gently squeezing with your whole palm to avoid damaging the fruit. Many of the avocado’s healthy compounds are right next to the skin, so scoop all the way to the shell. 

Fried Avocado Tacos with Shredded Vegetables and Crema 

Makes 4 servings 

1 cup shredded cabbage 
1 cup shredded carrot
1/4 cup thinly sliced red onion 
1 small jalapeño, seeded and chopped 
2 tablespoons fresh lime juice 
1/2 teaspoon salt
1 large egg
1 cup panko bread crumbs 
1/2 cup canola oil, approximately 
3 large firm-ripe avocados 
8 corn tortillas
1/2 cup crema (Mexican-style sour cream)
1/4 cup whole cilantro leaves
1 lime, sliced 

1. Preheat oven to 300°F. Line a large plate with a double layer of paper towels for draining avocados.

2. In a medium bowl, toss cabbage, carrot, onion, jalapeño, lime juice and salt. Reserve. 

3. In another medium bowl, whisk egg. Place panko in another bowl. 

4. Add 12 inch oil to a large skillet over medium heat. Working quickly, halve and pit avocados. Use a paring knife to slice each half in thirds inside shell and use a spoon to carefully scoop out intact slices. 

5. Drop each slice into egg and gently toss to coat. Coat in panko. Carefully place in hot oil. When all avocado is in pan and oil has returned to a sizzle, reduce heat to medium-low.

6. Fry avocado 4 to 5 minutes, flipping halfway through, until golden brown and crispy. Drain on paper-towel-lined plate. Sprinkle with salt, if desired. 

7. Meanwhile, wrap tortillas in foil and warm in oven 10 minutes just before assembly.

8. On a serving platter or individual plates, place two tortillas per person with two slices avocado in each. Divide vegetables among tacos. Garnish each with 1 tablespoon crema and a few leaves cilantro. Serve immediately with lime slices. 

Nutrition info (per serving) Calories 490 (284 from fat); Fat 33g (sat. 7g); Chol 46mg; Sodium 396mg; Carb 47g; Fiber 12g; Protein 8g 

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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