Crispy Avocado Tacos Recipe
Chipotle aioli, cabbage, cilantro, fire roasted salsa
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Ingredients
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Avocado Filling
Chipotle Aioli
Toppings & Salsa
Optional Garnish
Method
Avocado Filling
Prepare avocados
Halve the avocados, remove pits, and carefully slice each half into 6–8 lengthwise wedges. Pat slices dry on paper towels to remove surface moisture; this helps the batter adhere.
Set up breading station
Place flour and cornstarch in a shallow bowl and whisk to combine. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Make batter
Whisk cold sparkling water into the flour/cornstarch mixture until just combined. Batter should be slightly thick but runny enough to coat (add a tablespoon more water if too thick). Keep batter chilled.
Coat avocados
Working in batches, dredge avocado slices first in plain flour (light dusting from the flour/cornstarch mix), dip into the batter, then press into panko breadcrumbs to fully coat. Place coated slices on a tray lined with parchment.
Heat oil
Pour oil into a heavy pot or deep skillet to a depth of about 1–1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 30–45 seconds.
Fry avocado
Fry the avocado slices in small batches for 1.5–2 minutes per side, until golden brown and crisp. Avoid overcrowding. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate; season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Chipotle Aioli
Combine mayonnaise, finely chopped chipotle pepper (start with half and add more to taste), lime juice, minced garlic, honey, and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until ready to use.
Toppings & Assembly
Assemble tacos
Spread about 1 tablespoon chipotle aioli on each warm tortilla. Place 2–3 fried avocado slices per taco. Top with a small handful of thinly sliced cabbage (about 2–3 tbsp), a spoonful (about 1–2 tbsp) of fire-roasted salsa, and a sprinkle of chopped cilantro. Finish with a squeeze of lime and optional cotija cheese and hot sauce.
Serve
Serve immediately while the avocado is crisp, with extra aioli, salsa, lime wedges, and cilantro on the side.