Avocado Tacos Recipe
3 fried avocado tacos topped corn kernels, pico de gallo, cabbage and carrots. Served with rice and tomatillo sauce.
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Ingredients
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Tacos
Toppings
Sides
Method
Tacos Preparation
- 1
- 2
Prepare the Tortillas
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place each corn tortilla in the oil and fry for about 30 seconds on each side until golden and crispy. Remove and drain on paper towels.
- 3
Fill the Tacos
Spread a generous amount of the mashed avocado onto each fried tortilla.
Toppings Preparation
- 4
Prepare the Toppings
In separate bowls, prepare the corn kernels, pico de gallo, shredded cabbage, and shredded carrots. Make sure they are ready to top the tacos.
Serving
- 5
Assemble the Tacos
Top the filled tacos with corn kernels, pico de gallo, shredded cabbage, and shredded carrots as desired.
- 6
Serve
Plate the tacos alongside a serving of cooked rice and a bowl of tomatillo sauce for dipping.
