Crispy Avocado Tacos* Recipe

Breakfast Tacos

1. 1

   Prepare pico de gallo

   Combine diced red onion, diced tomatoes, minced jalapeño, and chopped cilantro in a bowl. Season with salt and pepper. Toss to combine and set aside.

2. 2

   Slice avocados

   Slice avocados into 1-inch thick wedges. Pat dry.

3. 3

   Set up dredging station

   In one shallow dish, mix flour with chili powder, salt, and pepper. In a second dish whisk milk for dredging. In a third dish place breadcrumbs.

4. 4

   Coat avocado

   Dredge avocado wedges in flour mixture, shake off excess, dip in milk, and coat in breadcrumbs until evenly covered. Place on a rack.

5. 5

   Fry avocado

   Heat oil to 350°F (175°C) in a deep skillet. Fry coated avocado until crisp and golden, about 2–3 minutes per side. Drain on paper towels.

6. 6

   Cook eggs

   In a skillet, melt butter over medium heat. Beat eggs with 2 tablespoons milk and a pinch of salt. Scramble just until set. Remove from heat.

7. 7

   Warm tortillas

   Warm tortillas in a dry skillet 20–30 seconds per side until pliable. Keep covered with a towel to stay warm.

8. 8

   Assemble tacos

   Place crispy avocado on each tortilla, top with scrambled eggs, spoon pico, drizzle crema, and sprinkle cotija. Finish with a squeeze of lime wedge and chopped cilantro.

9. 9

   Serve

   Serve immediately with extra lime wedges on the side.