My fabulously pink, fabulously vintage, wall oven is on the fritz. Again. And since it’s vintage, it has to be completely removed from the wall and taken to some magical place where a Saint named Rick is able to make everything old new again. So until I get ‘er back, I’ll be reacquainting myself with my Crock-Pot for some meals on the healthy-side and my deep fryer, for you know, meals not on the healthy-side.
So to kick off this little experiment in cooking sans oven, let’s start with some fried, creamy, crunchy, avocado-y goodness, shall we? These yummy tacos are super easy to make and they’re perfect for Meatless Monday, Taco Tuesday, or Get In Mah Belly Day.
Fried Avocado Tacos with Herbed Lime Crema
For the herbed lime crema:
¼ cup buttermilk
½ cup Mexican crema
2 green onions, finely chopped
¼ cup fresh cilantro, finely chopped
Zest and juice (about 2 tablespoons) of one lime
Freshly ground pepper
For the tacos:
2 large eggs, beaten until no white streaks remain
1 cup panko breadcrumbs (I prefer the whole wheat version)
½ cup all-purpose flour
½ teaspoon ground cumin
½ teaspoon ground garlic
½ teaspoon ground chili
1 large or 2 small avocados, halved, pitted, and cut into wedges
Vegetable or peanut oil (for frying; about 4 cups)
4 corn tortillas
1 cup shredded red or green cabbage
¼ cup cilantro, torn into pieces or coarsely chopped
2 radishes, sliced to your preference (if they’re really spicy, I do them very thin)
½ cup Cojita or feta cheese, crumbled
Preheat oven to 200° or Warm setting.
Herbed Lime Crema: Combine buttermilk, crema, scallions, cilantro, lime zest and juice in a medium bowl. Season with salt and pepper and refrigerate until ready to use.
For the tacos: Warm tortillas via method of your choice and wrap in foil. Place in warm oven until ready for use.
Pour oil into a deep fryer or large, deep skillet and heat to 350°.
Place eggs, panko, and flour in 3 separate shallow/flat containers. Add the cumin, garlic, chili powders, salt and pepper (about a teaspoon of each) to the flour and mix well. Season the avocado slices lightly with salt. Working in batches, dredge the avocado in the seasoned flour, shake off the excess, and then coat with egg completely. Dredge coated avocado into the panko, pressing gently so the panko adheres well. Set aside on parchment or wax paper until ready to use.
Working in batches, fry avocado wedges, flipping occasionally until golden brown and crisp, about 3 minutes per batch. Make sure the oil comes back up to temperature between batches. Transfer to a paper towel–lined plate to drain.
To serve: Sprinkle cabbage on tortillas and top with fried avocado, radishes, cilantro, and cheese. Drizzle with crema and serve immediately.