I’ve wanted to make avocado fries for the longest time. I think the very first thing I pinned on pinterest were baked avocado fries. But the thing is, like banana and greek yogurt, avocados last for ~1.3 days in my house before they disappear into a salad or sandwich or something else. So basically it took me two and a half years to work up enough self-control to purchase an avocado and not immediately eat it up the next day.
While I piled toppings on my taco, I was pondering upon this: what is the average number of toppings on a taco? Like is there a topping tipping point where it just gets excessive? I’m in the camp (the more fun camp I might add) that thinks the more toppings the better.
I mean, as long as the tortilla is structurally sound enough to support said toppings. Nothing can ruin a taco party faster than a falling apart tortilla. Nobody wants to have to eat a taco with a fork. That like defeats the whole purpose and fun of taco-ing. Like those pizza with a fork people, what is that about?
So there’s this restaurant called Torchy’s that does a deep fried avocado taco. I would say it’s heaven, but I’ve never actually tried it. I usually get other menu options like the Brushfire and the Democrat. They’re just so good. It’s hard to branch out. But I have spent a significant amount of time dreaming about that crispy avocado piled high with toppings and loaded in a warm tortilla. If you ever find yourself in Texas, you must find yourself a Torchy’s.
So summer was made for things like tacos. The very last thing you want in summer is something that’s going to weigh you down. This lunch or dinner is light and customizable to whatever toppings are your favorite.
Add your favorite toppings to these Crispy Avocado Tacos for a light lunch! Tweet this
Crispy Avocado Tacos
- 1 large avocado, cut into 8 slices
- 1/3 cup cornstarch
- 1 egg, lightly whisked
- 2/3 cup panko breadcrumbs (whole wheat if you can find them)
- 8 corn tortillas
- shredded lettuce
- pico de gallo
- shredded pepper jack cheese
- homemade enchilada sauce
- Preheat oven to 425F. Place a metal cooling rack (like you would use to cool cookies) on top of a baking sheet. Coat avocado slices in cornstarch. Then dip each avocado piece in the egg and then coat with breadcrumbs. Place coated avocados on the metal cooling rack. Bake for 20-25 minutes, or until golden brown. Place crispy avocado slices into warmed tortillas and then add toppings.