They opened up a new Trader Joe’s in town, and I decided to test the waters and go pick up a few snacks. Fifty bucks later, and I bought every single condiment they had in the place. When I got home I had to try out my new purchases. There was Cowboy Caviar, Crunchy (yes crunchy) chili onion oil, Italian Bamba Sauce with Fermented Calabrian Chiles, and of course chocolate covered sea salt and turbinado sugar almonds. I went a little wild, but my instincts didn’t lead me astray because that crunchy chili oil is changing my life. To experiment with it, I made these Fried Avocado Tacos with Salsa Verde and drizzled a little on top for some extra spice and it was a revelation.
My husband tried these fried avocado tacos and said it was the best thing he has ever eaten. The crispy panko breadcrumbs are light and airy and perfect for lightly frying avocados. I know it’s not summer anymore, but I couldn’t help but share this recipe. It’s just that good. I had planned on sharing a Pecan Buttermilk Pie Recipe but it was a textural disaster. Sometimes a last minute recipe turns into one you’ll keep forever.
Let’s get started on this recipe. First, we’ll make the salsa verde. This makes about 2 cups of salsa, so have some jars on hand for keeping. The best way to impart flavor in salsa is to char vegetables before you put them in. I used a pound of tomatillos, a sliced onion, and a jalapeno, and I broiled them until the tomatillos were blackened and soft. Then I threw it all in the blender with salt, a half bunch of cilantro, and lime juice. It’s really a simple recipe, but you’ll never have to buy salsa at the store again.
Heat the tortillas over an open flame for about 30 seconds per side. Or you can do this in a skillet over medium high heat.
Next, we’ll prepare our avocados. I halved them and sliced them into inch wide slices, about three per half. Next, get out a plate for the panko breadcrumbs, and add cumin and salt. Give it a mix. In a cereal bowl, you’ll add your egg and whisk. First, dip the avocado in egg, then dip it in the panko mixture, shaking off any excess.
These aren’t deep fried avocados, so I heated a ten inch nonstick skillet over medium high heat, added a half cup of olive oil and pan fried them. Once your oil is hot, add the avocados, frying until lightly browned on each side, about 2-3 minutes per side. Remove them to a paper towel lined plate.
To prep the tacos, add two slices per tortilla, drizzle with the salsa verde, and top with chopped cilantro. If you have crunchy chili oil, you can drizzle a little of this as well for some extra heat. See the full recipe below.
- 1 lb tomatillos (about 10)
- 1 yellow onion
- 1 jalapeno (or two if you prefer spicy salsa)
- ½ a bunch of cilantro
- juice of 1 lime
- 1 tsp kosher salt
- 4 ripe avocados
- 1 cup panko breadcrumbs
- 1 tsp cumin
- 1 tsp kosher salt
- 1 egg, beaten
- ½ cup olive oil
- 12 corn tortillas
- chopped cilantro, for topping
- lime wedges for serving
- Place an oven rack 4-6 inches from the top of the oven. Preheat the broiler and turn on the vent if you have one.
- Remove the tomatillo husks and rinse to remove the sticky residue. Dry them and place them on a baking sheet. Halve the onion and peel. Slice into inch thick wedges and place them on the baking sheet with the tomatillos. Place the jalepeno on the baking sheet.
- Broil everything until everything is charred and the tomatillos are softened slightly. Remove from the oven. Remove the jalapeno stem. Place all the broiled ingredients, cilantro leaves and stems, salt, and lime juice in a blender or a food processor with the vent open and covered with a towel. Blend until chunky. Taste for salt. Set aside.
- Cut the avocados in half long ways. Remove the pit with a knife. Peel the outside of the avocados. Slice them into 1 inch thick slices long ways (about 3 slices per half). Set aside.
- Add the panko breadcrumbs, cumin, and salt to a dinner plate. Mix together with a fork. In a ceral bowl, whisk the egg.
- To bread the avocado, dip it in the egg, shaking off the excess then dip in the panko mixture, shaking off the excess. Repeat with all the avocado slices.
- Prepare your tortillas by heating them over the open flame on your gas stove for about 30 seconds per side. Or you can heat them in a skillet over medium high heat for 30 seconds on each side.
- To fry the avocado, add olive oil to a ten inch nonstick skillet over medium high heat. The oil is hot enough to fry when you flick a drop of water onto the oil and it sizzles. Add the avocado wedges to the pan, not overcrowding. Let them fry for 2-3 minutes on each side, or until each side is lightly browned. Remove to a paper towel lined plate.
- Serve 2 slices on each tortilla with your salsa verde, cilantro, and limes.