Crispy Avocado Tacos with Southwest Corn Slaw
My crispy avocado tacos are loaded with golden avocado fries, creamy chipotle, corn slaw, and plenty of melty pepper jack cheese.
Servings: 10 Tacos
Calories: 507kcal
Ingredients
Avocado Fries
- 3 large avocados
- 1 cup panko bread crumbs
- ½ cup tempura mix
- 1 large egg
- 1 cup buttermilk
- 1 ½ teaspoons Slap Ya Mama seasoning
- ½ teaspoon black pepper
- 1 tablespoon hot sauce, Cholula or Tabasco
- Vegetable oil, for frying
Southwest Corn Slaw
- 4 cups coleslaw mix
- 1 ½ cups fire roasted corn
- ¼ cup lime juice, fresh
- 1 cup mayonnaise
- 1-2 tablespoons chopped chipotles in adobo, depending on spice preference
- ½ cup cilantro
- ½ teaspoon cumin
- Salt and pepper to taste
- 8-10 taco size flour tortillas
- 2 cups pepper jack cheese, shredded
Instructions
Avocado Fries
- Set up a frying station with two bowls.
- Heat oil to 350-375°.
- In one bowl mix together the panko, tempura, slap ya mama, and black pepper.
- In a separate bowl, whisk the buttermilk, egg, and hot sauce together.
- Slice avocados in half, and remove seed.
- Cut 1⁄2 inch slices through the avocado, making sure not to go through the skin.
- Scoop the flesh out with a spoon.
- Carefully, coat each avocado slice in the buttermilk mixture.
- Let excess drip off then coat in the panko mixture. Set on a cookie sheet.
- Repeat the process with remaining avocados.
- Fry each avocado until golden brown. About 2-3 minutes.
- Remove from the oil and let drip on a a baking rack with a cookie sheet with under it.
- Repeat the process with remaining coated avocado fries.
Southwest Corn Slaw
- In a large bowl combine the coleslaw mix, corn, and cilantro.
- In another small bowl, whisk together the mayonnaise, lime juice, chipotle peppers, and cumin.
- Pour over the coleslaw mix, and combine well. Add salt and pepper, if desired.
- Set aside in the fridge for at least 1 hour.
- Heat flour tortillas in a skillet.
- Add pepper jack cheese, slaw mix, followed by a few deep fried avocado fries. Enjoy with your favorite sides.
Notes
- Choose avocados that are ripe but still firm enough to slice.
- Fry in small batches to maintain the oil temperature.
- Let the slaw chill for at least an hour before serving.
- Warm the tortillas just before assembling the tacos.
- Serve immediately for the crispiest avocado fries.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 507kcal | Carbohydrates: 35g | Protein: 13g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Cholesterol: 49mg | Sodium: 590mg | Potassium: 517mg | Fiber: 7g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 21mg | Calcium: 269mg | Iron: 2mg