Cheesy, Crispy Avocado Tacos
Delicious tacos filled with creamy avocado and melted cheese, perfectly crisped.
Ingredients
- 2.0 whole ripe avocados
- 1.0 cup shredded cheddar cheese
- 1.0 cup corn tortillas
- 0.5 cup all-purpose flour
- 1.0 tsp garlic powder
- 0.5 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 cup panko breadcrumbs
- None to taste salt
- None to taste pepper
- None to garnish fresh cilantro
- None to serve lime wedges
- None optional sour cream or Greek yogurt
Instructions
- Prepare the Avocados: Slice each avocado half into thin slices while still in the skin. Gently scoop out the slices with a spoon, keeping them intact as much as possible. Set aside.
- Make the Cheese Mixture: In a medium bowl, combine the shredded cheese with garlic powder, cumin, smoked paprika, salt, and pepper. Mix well. This will enhance the flavor of the cheese.
- Prepare the Tortillas: Heat a non-stick skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable. Remove from the skillet and let them cool slightly.
- Assemble the Tacos: Take a tortilla and place a few avocado slices in the center. Top with a generous amount of the cheese mixture. Fold the tortilla in half, pressing it gently to hold its shape.
- Coat and Fry: Set up a breading station with a shallow plate for flour, a second plate for panko breadcrumbs, and a bowl for a beaten egg (optional for extra crispiness). If using the egg, dip each assembled taco first into the flour, then the egg, and finally coat with panko breadcrumbs.
- Fry the Tacos: Heat about 0.5 inch of oil in a deep skillet over medium heat. Once hot, carefully place the tacos in the oil, cooking in batches to avoid crowding. Fry for about 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Serve: Plate the crispy avocado tacos garnished with fresh cilantro. Serve immediately with lime wedges and optional sour cream or Greek yogurt for dipping.
Notes
Serve with lime wedges and optional sour cream or Greek yogurt.