Tacos might just be one of my favorite foods to cook and prepare. I know what you’re thinking… she went all the way to culinary school in Ireland to master the art of tacos? Well no. I can actually say I did not prepare one taco while I was there! Now experimenting with different recipes and flavor combinations back home, I love the never ending possibilities when it comes to tacos.
Whether it’s a completely vegetarian taco or showcases a slow roasted caritas, two tacos can taste completely different from one another. For Culinary Fight Club we have our Loco Taco event coming up May 16th at Zed 451 in Chicago. Our rules are that the chefs are required to use some sort of “vessel” and sauce with a layering of toppings. We had a really hard time with this, because what really defines a taco? Out of all the events so far, I am most excited to see what these chefs come up with and define as their taco!
The recipe below uses no meat, only avocado! My hope is that this simple recipe will spark some ideas in your own kitchen!
Cilantro Lime Fried Avocado Tacos
Prep Time- 15 minutes
Cook Time- 5 minutes
- 5 corn tortillas
- 2 large avocados, peeled and thickly sliced
- Vegetable oil for frying
- 2 cups of corn flakes, crushed to the size of panko bread crumbs
- 2 tablespoons sesame seeds
- Teaspoon of red pepper flakes
- 1 egg, whisked in a small bowl
- 2 cups of cooked black beans
- 1 cup of cooked corn (fresh is always better!)
- 1 cup of diced pineapple
- 1 cup Red cabbage, thinly sliced ( pickled in 2 tablespoons of rice wine vinegar)
- Cotija Cheese ( White crumbly Mexican cheese)
- Cilantro for garnish
Cilantro Lime Sauce:
- 1 cup of Greek yogurt
- 1 cup of cilantro
- Juice of 1 lime
- 1 teaspoon of Sriracha sauce
- Salt and pepper to taste
Place all ingredients in a blender until all the ingredients are completely blended. (It will be a bright green color, there should be no speckles from the cilantro).
- In a deep heavy bottom sauce pan, fill the pan about a 1 1/2 inches. Heat up oil on a medium-high heat. ( The oil is ready when you drop a little water on the surface and it sizzles).
- Meanwhile, place the crushed corn flakes on a plate and mix in the sesame seeds and red pepper flakes. Add a little salt and pepper for taste. Dip the thickly sliced avocado in the egg wash and then coat with the corn flake mixture. Place on a tray.
- Once all the avocado pieces have been coated with the corn flake mixture, one by one place in the hot oil and fry for about 30-45 seconds or until golden brown. Take out of the oil and place on a paper towel. Repeat this step with all of the avocado pieces.
- Mix together the cooked black beans, corn, and pineapple. Toss with a little salt and pepper.
- Lay out the corn tortillas. First add the fried avocado then the black bean and corn mixture onto the tortilla. Add the pickled red cabbage over the top and finally top with the cilantro lime sauce. Garnish the taco with the cotija cheese and cilantro!
- Serve warm!