Products used in this recipe
Fried Avocado Taco
Yield: 16 Servings (5 oz.)
Yield: 16 Servings (5 oz.)
Ingredient | Weight | Measure |
---|---|---|
16 oz. | 1 bag | |
32 oz. | 1 bag | |
Buffalo sauce | 4 fl. oz. | |
Cabbage, thinly sliced, red and green mixed | 8 oz. | |
Cilantro leaves | 1/2 cup | |
Lemon juice | 2 fl. oz. | |
Salt | to taste | |
Pepper | to taste | |
Fish fry breading mix | 10 oz. | |
Corn tortillas, 6-inch | 16 each | |
Chipotle mayonnaise, prepared | 8 oz. |
Preparation Instructions:
Step 1
Thaw guacamole according to package instructions. Thaw avocado halves just until tender enough to be sliced. Toss partially frozen avocado slices with buffalo sauce in a bowl. Let stand at room temperature 15 minutes.
Step 2
Preheat fryer to 350° F.
Step 3
Toss cabbage and cilantro with lemon juice. Season with salt and pepper.
Step 4
Pour fish fry breading in a bowl. Add a few marinated avocado slices at a time, and toss to coat. Fry avocado slices until crispy and golden brown. Transfer to a paper-lined sheet pan. Continue with remainder of avocado slices. Keep warm.
Step 5
Warm tortillas. Spread 1 oz. of guacamole on each tortilla. Add 2 oz. fried avocado and drizzle with 1/2 oz. of chipotle mayonnaise. Finish each with 1/2 oz. cabbage and cilantro mix.