Fried Avocado Taco -- Torchy's Style

If you are from Austin, Texas or ever lived here, you can feel the excitement I am having to share this recipe with you. This recipe is my humble attempt to recreate the absolutely delicious fried avocado taco from a very famous taco joint in Austin called Torchy's Taco. Before moving to Austin I had no idea that taco's can be so interesting. In Austin we eat tacos for breakfast, lunch and dinner! From taquerias to taco trucks, there's no shortage of tasty spots to indulge in Austin's favorite food. With so many options, I always keep coming back to my favorite joint "Torchy's Tacos". Apart from the best taco's, their Queso and the Mexican Street corn are to die for.

The hero of this dish is the Fried Avocado. I used flour based coating instead of egg and used a mixture of regular and panko breadcrumbs. I season both the all-purpose flour batter and the breadcrumbs to ensure flavor in every layer. One time, my son tried marinating the avocado in lemon juice, soy sauce, olive oil, salt and pepper for about couple of hours and it tasted awesome. Folks at my household are too serious about their food! This recipe has several parts but honestly it comes together quickly and your family will sure ask you for more taco nights!

Ingredients

For the Poblano Sauce

• 1 large poblano pepper
• 1 stalk green onion
• 3 tbsp strained yogurt or Greek yogurt
• 3 tbsp sour cream
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Fried Avocado

• 2 large or 3 medium Avocado
• 3 tbsp all-purpose flour
• 1 cup regular bread crumbs
• 1 cup Panko - Japanese style bread crumbs
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• Oil to fry

Fixings

• 1 can refried beans (vegetarian labeled)
• 1/2 small onion (white or red preferred)
• 1 large tomato
• 2 tbsp lemon juice
• Cilantro
• Salt and pepper
• Shredded lettuce
• 1/2 cup shredded Mexican cheese
• 8 count corn or flour tortilla

Instructions

Making the poblano sauce

Roast the poblano pepper directly over the gas stove or in the oven set to broiler. Let it char all the sides. Then place it in a ziplock or any airtight container. Let it sweat for a few minutes. Then peel the skin, remove the stem, and discard the seeds. Chop it into small pieces and keep it aside.

In a blender, add the chopped poblano and the remaining ingredients listed for the sauce. Blend it for a few seconds. Add salt and pepper to taste. Store it in a glass container. This sauce stays good in the refrigerator for up to 3 days.

Making the fried avocado

Cut the avocado into half. If using large avocados, cut into four wedges; otherwise, cut into three wedges with the peel on. It is easier to remove the peel after you cut it into wedges.

Mix the all-purpose flour, salt, pepper, chili powder (if using), and water to make a batter. The batter should not be too watery.

Mix the bread crumbs, salt, and pepper and place it on a plate.

Now, using the wet hand/dry hand rule, pick an avocado wedge in one hand and place it in the bowl with the batter. Coat it well and then place it on the plate with bread crumbs. With your dry hand, make sure it is well-coated with the crumbs on all sides. Keep it aside. Repeat until all the avocado pieces are done.

Heat oil in a pan (about 2 inches) and fry the avocado in batches. Set them aside on a paper towel to drain.

Assembling the Taco

Remove the refried beans and heat them up on a stovetop or in a microwave. Add salt if needed.

Make the pico de gallo. Chop the onion and tomatoes finely, mix them with lemon juice, salt, pepper, and cilantro, and set aside.

Heat up the tortilla in a pan. If using corn tortilla, you can char it a bit.

Place one tablespoon of refried beans on the bottom of the tortilla, place 2 fried avocado pieces per taco, and top it off with pico de gallo,

Shredded lettuce, shredded Mexican cheese, and a generous amount of the yummy sauce!