Garlic & Árbol Fried Avocado Tacos

Name: Garlic & Árbol Fried Avocado Tacos
Ingredients: test

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We take thick wedges of fresh avocado, dredge them in a panko crust aggressively seasoned with Bravado Spice Garlic & Árbol, and fry them until golden and crispy. Served on warm tortillas and topped with a bright mango & jalapeño slaw to perfectly balance the rich, melting center of the avocado.

Created By Levi Hardeman

Cooking Time

10 minutes

Prep Time

20 minutes

Cuisine

Mexican

Servings

4

Ingredients

13 ITEMS

1

1 cup

1

1/4 cup

1

1/4 tsp

2

1/2 cup

2

1-1/2 cup

2 tbsp

SELECT PACK SIZE ↓

$9

VIEW PRODUCT

8

Instructions

2. You need three shallow bowls. Bowl 1 (Dry): Whisk the flour with 1 tablespoon of the Garlic & Árbol seasoning and ½ teaspoon of salt. Bowl 2 (Wet): Beat the two eggs with a small splash of water until completely smooth. Bowl 3 (Crunch): Mix the panko breadcrumbs with the remaining 1 tablespoon of the Garlic & Árbol seasoning and ½ teaspoon of salt.
3. Cut the avocados in half and remove the pit. Carefully peel the skin off the halves, keeping the flesh intact. Slice each half into 4 thick wedges (giving you 16 wedges total).
4. Take an avocado wedge and toss it in the seasoned flour, shaking off the excess. Dip it fully into the egg wash, letting the extra drip off. Finally, drop it into the seasoned panko, pressing down gently so the breadcrumbs lock onto the egg. Set the breaded wedges on a wire rack or plate.
5. Heat about ½ inch of neutral oil in a large skillet over medium-high heat until it reaches 350°F (or a breadcrumb sizzles instantly when dropped in). Carefully lay the avocado wedges into the oil. Fry for about 1 to 2 minutes per side until deeply golden brown and crisp. Remove them immediately to a paper-towel-lined plate. You just want to toast the crust; if they sit in the hot oil too long, the avocado will turn to mush.
6. Lightly char your tortillas in a dry pan. Lay down a bed of the bright Mango & Jalapeño slaw. Top with two crispy, hot avocado wedges per taco. Finish with a small squeeze of lime or a quick zig-zag of Mexican crema to cool down the árbol heat.