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Fried Avocado Recipe

Name: Xolos Tacos Y Tlayudas Fried Avocado Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 each ripe but firm avocados; 1 tbs all-purpose flour; 2 each large eggs; 2 tbs whole milk; 3 tbs pistachios, shelled, finely chopped; 3 tbs panko breadcrumbs; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cup vegetable oil (for frying); 2 each lime wedges (for serving); 2 cups green cabbage, thinly sliced; 1 cups red cabbage, thinly sliced; 1 each carrot, julienned or grated; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 2 tbs mayonnaise; 1 tsp apple cider vinegar; 1 tsp honey; 0.5 tsp kosher salt; 0.25 tsp black pepper; 3 each roma tomatoes, halved; 0.25 each white onion, quartered; 1 each fresh serrano or jalapeño chile; 1 each garlic clove; 2 tbs fresh cilantro; 1 tbs lime juice; 0.75 tsp kosher salt

Inspired by Xolos Tacos Y Tlayudas

Time40m

Serves4

Delicious avocado breaded with pistachios. Served with slaw and salsa taquera

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Ingredients

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Fried Avocado

2 each ripe but firm avocados

1 tbs 00 bread flour

2 each Large eggs

2 tbs whole milk

3 tbs pistachios, shelled, finely chopped

3 tbs Panko breadcrumbs

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup vegetable oil (for frying)

2 each Lime wedges (for serving)

Slaw

2 cups green cabbage, thinly sliced

1 cups red cabbage, thinly sliced

1 each carrot, julienned or grated

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

2 tbs Mayonnaise

1 tsp Apple cider vinegar

1 tsp Honey

1/2 tsp kosher salt

1/4 tsp black pepper

Salsa Taquera

3 each roma tomatoes, halved

1/4 each white onion, quartered

1 each fresh serrano or jalapeño chile

1 each Garlic clove

2 tbs fresh cilantro

1 tbs ReaLime juice

3/4 tsp kosher salt

Method

Fried Avocado

Prepare avocados

Halve the avocados, remove the pits, and gently peel. Slice each half into 3 wedges (for a total of about 12 wedges from 2 avocados). Pat slices dry with paper towels to remove surface moisture.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with the milk until combined. In a third shallow bowl, combine chopped pistachios, panko, cumin, smoked paprika, kosher salt, and black pepper; mix thoroughly.

Bread the avocado

Working one wedge at a time: lightly dredge in flour (shake off excess), dip into the egg wash, then press firmly into the pistachio-panko mixture to coat all sides. Transfer to a plate and repeat with remaining wedges. For a thicker crust, double-dip by repeating egg wash and pistachio-panko.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F / 175°C). Fry avocado wedges in a single layer (do not overcrowd) for 1 to 1.5 minutes per side, until golden brown and crisp. Use a slotted spatula to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Season and serve

Lightly sprinkle fried avocado with a pinch of salt. Serve warm with lime wedges alongside slaw and salsa taquera.

Slaw

In a medium bowl combine sliced green and red cabbage, grated carrot, and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, apple cider vinegar, honey, kosher salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with more salt or lime if needed. Refrigerate until ready to serve (can be made 30 minutes ahead).

Salsa Taquera

Preheat a dry skillet or comal over medium-high heat until hot. Roast the halved roma tomatoes, quartered onion, whole chile, and garlic clove, turning occasionally, until charred and softened on all sides (8–10 minutes). A bit of blistering and blackening is desired.

Allow vegetables to cool slightly, then transfer to a blender or food processor. Add cilantro, lime juice, and kosher salt. Pulse to a chunky salsa consistency, scraping down sides as needed. Taste and adjust salt or lime juice. If too thick, add 1–2 teaspoons water and pulse again.

Transfer salsa to a bowl and let rest 10–15 minutes to allow flavors to meld. Serve at room temperature alongside fried avocado and slaw.