These fried avocado tacos are an absolutely amazing meal that the whole family will love making AND eating together! YUM!
This post was sponsored by @AvosFromMexico and the #MiniChef contest. All opinions and ideas are my own. Everything that I say about how much my family loved both the process of making these fried avocado tacos together AND about how much we enjoyed eating them is 100% true.
Good afternoon, friends! I am SO excited to share this Fried Avocado Tacos recipe with you today!! I was extremely excited to get the opportunity to create a recipe with my husband (the true chef in this home!) working with HAAS Avocados From Mexico, but I honestly NEVER could have guessed what a massive hit this meal would end up being with our ENTIRE family! The creation process AND the actual eating of the meal were both fantastic family moments! Sometimes life gets stressful, siblings are bickering, Mom is impatient, Dad is flustered, and on and on . . . NOT this day! This was a great day. It set the tone for a great weekend. Our Mini Chefs stopped picking at each other and had a BALL! This picky eater tried a vegetarian dish . . . and LOVED it! It was just one big WIN. True story. Let’s dive in, shall we?!
When I told the kids that we needed them to be our special helpers with this meal they were surprised and excited. I guess we don’t get them in the kitchen often enough! Our little Mini Chefs threw on their aprons and got excited to get messy and get cooking! (P.S. . . . More about a VERY cool Mini Chef contest at the bottom of this post!)
First things first, we gathered up all of the HAAS Avocados From Mexico that I got from the store and we got cutting and scooping. You are going to slice your avocados into 1/4 – 1/2 inch strips. When buying your HAAS Avocados from Mexico be sure that they aren’t too soft or they will fall apart during the cutting and scooping process. To keep things (a tiny bit more) clean and simple, slice your avocado in half, remove the pit and slice the avocado into strips while still in the skin. Mom or Dad should help with this part if you are using large, sharp knives like we did!
The next step is to scoop the avocado strips out with a spoon, so the kiddos can definitely be in charge of this part! These little Mini Chefs look to me like they are up to something . . . 🙂
Now it is time to coat the avocado strips prior to frying, so prepare an assembly line. This was our children’s favorite part of the process. No kidding! When this part was finished my son cried out, “Wow! Hey, Mom, you need to give me this job more often!” Haha. His little sister heartily agreed. Alrighty then. We *really* need to get these two into the kitchen more often apparently!
For your assembly line you need three flat, shallow bowls in a row. The first will contain flour. The second will contain two to three eggs whisked together with 1-2 table of water to thin them out. The last one will contain bread crumbs.
Next they will be coated in egg, allowing any excess to drip back into the bowl. Finally, coat them with Panko bread crumbs and place on a cooling rack to await frying. (The cooling rack had a paper towel underneath it for the sake of simple clean up.)
Fry the avocado strips in small batches (6-8 at a time) for about 5-7 minutes, or until golden brown. Remove the avocados from the oil with a slotted spoon or fry basket and set on paper towels to absorb the excess oil. Everything to do with the frying is a job for Mom or Dad! Once they are finished frying, salt to taste.
Now your fried avocado strips are ready! You will now need to assemble the tacos. For each one of your fried avocado tacos you will need 2 corn tortillas. Use 2 because 1 tends to fall apart on its own. They are much better softened in some way, so we prepared them by brushing canola oil on them and heating them on a skillet for about 5 seconds. This is a job for an adult!
Gather up your topping options and assemble them however you would like! We started with refried beans, because they added some heft to the meal. The rest of our options included iceberg lettuce, pico de gallo, onion, cilantro, radishes, cotija cheese, poblano ranch sauce, salsa roja and lime wedges. YUM!
We invited friends over for dinner this night, and as they were leaving their 13 year old asked me if she could take home the leftovers! Haha! That’s a true story! Her mom was horrified, but I thought it was hilarious and handed them right over. Additionally, we live with my father, so he is always around to try all of my husband’s cooking experiments and grand meals, and he said that HE THOUGHT THESE FRIED AVOCADO TACOS WERE IN MY HUSBAND’S TOP TEN MEALS EVER!!! You have NO CLUE what high praise that it —- that man can COOK and has made us some killer meals over the years!!
Overall, the meal was a HIT! Our little Mini Chefs had a great time making it, and we ALLLL had a great time eating it afterward! Can’t get much better than that!
Want the recipe in a concise, printable format? I can work that out for you . . .
- HAAS Avocados From Mexico (1 - 2 per person)
- Panko bread crumbs
- oil for frying (We used peanut, but canola is another option.)
- corn tortillas
- toppings of your choice (We had refried beans, iceberg lettuce, pico de gallo, onion, cilantro, radishes, cotija cheese, poblano ranch sauce, salsa roja and lime wedges available as options.)
- Begin heating the oil using a large electric skillet to 375 degrees.
- Slice your avocados into ¼ - ½ inch strips. When buying your HAAS Avocados from Mexico be sure that they aren't too soft or they will fall apart during the cutting and scooping process. To keep things clean and simple, slice your avocado in half, remove the pit and slice the avocado into strips while still in the skin. Scoop them out with a spoon.
- Prepare an assembly line to coat the avocado strips prior to frying. Have three flat, shallow bowls in a row containing flour, two to three eggs whisked together with 1-2 Tbsp of water to thin them out, and Panko bread crumbs.
- Coat the avocado strips one by one and move them down your assembly line. First they will be coated in flour, being sure to shake off any excess. Next they will be coated in egg, allowing any excess to drip back into the bowl. Finally, coat with Panko bread crumbs and place on a cooling rack to await frying. (The cooling rack had a paper towel underneath it for the sake of simple clean up.)
- Fry the avocado strips in small batches (6-8 at a time) for about 5-7 minutes, or until golden brown.
- Remove the avocados from the oil with a slotted spoon or fry basket and set on paper towels to absorb the excess oil. Salt to taste.
- Assemble the tacos: 2 corn tortillas (They are much better softened in some way -- we prepare by brushing canola oil on them and heating them on a skillet for about 5 seconds. Use 2 because 1 tends to fall apart.), warm refried beans. fried avocado strips, and any other toppings of your choice.
Well, I hope I’ve inspired you to grab some HAAS Avocados From Mexico and your kiddos and get cooking! Whether it’s these Fried Avocado Tacos or something else, your family can have a ton of fun together while enjoying mealtime! Hey — speaking of fun, let me tell you about one thing quickly: the #MiniChef Contest.
I had never heard about the Mini Chefs contest before I started working with @AvosFromMexico on this campaign, and now I can’t wait to make a video with my two little Mini Chefs and enter! All you have to do is head to THIS website, pick a recipe that uses Avocados From Mexico, and make a video of your own little Mini Chef making that recipe. You can upload your video and BAM! You are entered to win $1,000. Yes, please, am I right?! It sounds like such a fun thing to do together as mama and kiddo, and it can never hurt to enter to win some big buckaroos! 😉 Good luck!