Products used in this recipe
Fried Avocado Taco
Yield: 16 Servings (5 oz.)
Yield: 16 Servings (5 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb | 16 oz. | 1 bag |
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 32 oz. | 1 bag |
| Buffalo sauce | 4 fl. oz. | |
| Cabbage, thinly sliced, red and green mixed | 8 oz. | |
| Cilantro leaves | 1/2 cup | |
| Lemon juice | 2 fl. oz. | |
| Salt | to taste | |
| Pepper | to taste | |
| Fish fry breading mix | 10 oz. | |
| Corn tortillas, 6-inch | 16 each | |
| Chipotle mayonnaise, prepared | 8 oz. |
Preparation Instructions:
- Step 1
- Thaw guacamole according to package instructions. Thaw avocado halves just until tender enough to be sliced. Toss partially frozen avocado slices with buffalo sauce in a bowl. Let stand at room temperature 15 minutes.
- Step 2
- Preheat fryer to 350° F.
- Step 3
- Toss cabbage and cilantro with lemon juice. Season with salt and pepper.
- Step 4
- Pour fish fry breading in a bowl. Add a few marinated avocado slices at a time, and toss to coat. Fry avocado slices until crispy and golden brown. Transfer to a paper-lined sheet pan. Continue with remainder of avocado slices. Keep warm.
- Step 5
- Warm tortillas. Spread 1 oz. of guacamole on each tortilla. Add 2 oz. fried avocado and drizzle with 1/2 oz. of chipotle mayonnaise. Finish each with 1/2 oz. cabbage and cilantro mix.
