There were no complaints around the dinner table, except for Stella who has a dislike/hate for corn tortillas. She chose to eat the fried avocado by itself, but other than that we had a bunch of happy mouths.
So go right ahead and make these soon because when you put together the fried avocado with the super crunchy outside and the creamy middle, the chile lime cream that adds heat and brightness, the slaw with its crunch, and the tang and creaminess from the feta, all wrapped up in a corn tortilla, it will be like an explosion of flavors and textures in your mouth that will not disappoint.
Fried Avocados Tacos
Corn tortillas, lightly fried or grilled
Chile lime cream
Feta cheese, crumbled
Canola oil for frying
1/4 cup all-purpose flour
1 teaspoon kosher salt, divided
2 large eggs, beaten to blend
1 1/4 cup panko bread crumbs
2 firm-ripe avocados, pitted, peeled and sliced into 1/2-inch wedges
Fine grain sea salt
Preheat oven to 200 degrees F. Fill a large heavy skillet (I used my 10-inch cast-iron pan) with 1 1/2 inches of oil. Set on high heat and bring oil to 375° F on a deep-fry thermometer.
Mix together the flour with 1/2 teaspoon kosher salt in a pie plate or shallow bowl. Put the beaten eggs and panko bread crumbs in separate pie plates.
Sprinkle the avocado slices with remaining 1/2 teaspoon kosher salt. Dredge each avocado slice in flour, shaking off excess. Dip in egg follow by the panko bread crumbs. Make sure to coat the entire avocado slice. Place on a foil lined baking sheet and repeat with the remaining avocado slices
Fry four or five slices of the coated avocado slices at a time until a deep golden brown all over, 30 to 60 seconds. Transfer to a baking pan lined with paper towels. Sprinkle with a little fine grain sea salt.
Keep warm in oven while cooking the remaining avocados.
Chile Lime Cream
1 poblano chile
Small bunch of cilantro leaves
1 ounce feta cheese, crumbled
1/3 cup sour cream
Juice from 1 lime
Char the poblano over a gas flame, under the broiler, or on the grill, turning regularly until blackened on all sides, 7 to 10 minutes. Transfer to a bowl and cover with plastic wrap. Once the pepper has cooled, about 20 minutes, stem, peel, seed, and chop the chile. Add chile to a food processor with the cilantro, and feta cheese. Pulse until finely chopped. Scape down the sides and add the sour cream, lime juice, and a good pinch of kosher salt and blend again. Taste and season with salt if necessary. Cover and refrigerate.
1/2 red cabbage, finely sliced or shredded
Small bunch of cilantro, finely chopped
1-2 jalapenos, stemmed, seeded, and minced
A drizzle of olive oil
Fresh lime juice
To a medium bowl add cabbage, cilantro, and jalapeño. Add a drizzle of olive oil and a few squeezes of lime juice (a couple tablespoons of each), really just enough to lightly coat the cabbage mixture and add some brightness and acid. Season with a good pinch of kosher salt. Toss together. Taste and adjust seasoning if needed. Cover and refrigerate until needed.
Grill or lightly fry corn tortillas. Add a good smear of the chile lime cream down the center of the tortilla. Top with fried avocado, slaw, crumbled feta, and a good squeeze of lime juice. Eat!
The Chile Lime Cream is adapted from Tara O' Brady's Seven Spoons cookbook