Japanese Souffle Pancakes
Fried Avocado Tacos
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Need an easy satisfying dinner idea? These fried avocados will do just the trick! Make sure to not buy very ripe avocados, or they will not withstand the cooking process. If you can’t locate crema, dilute sour cream with a little water for an easier drizzle!
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings |
4 Servings
|
Ingredients
- 2 large avocados semi-firm
- ½ c flour
- 2 eggs
- 2 tbsp Water
- 1 c panko bread crumbs
- 1 tbsp Tajin or 2 tsp salt
- 1 c romaine lettuce shredded
- ¾ c crema
- 1 jalapeno thinly sliced
- 4 limes halved
- 1 bunch cilantro sprigs for garnish
- Vegetable cooking spray
Ingredients
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Instructions
- Slice avocados in half. Peel and discard the pit. Slice into wedges, about 8 large wedges per avocado.
- In a medium mixing bowl, toss avocado wedges in flour.
- In a separate medium mixing bowl, beat together eggs with water.
- In a separate medium mixing bowl, combine panko breadcrumbs with tajin or salt.
- Using one hand, coat the floured avocado wedges in the egg mixture. Use your other hand to coat the egg-washed avocado wedges in the seasoned panko breadcrumbs. Pat to adhere breadcrumbs.
- Spray all avocado wedges with cooking spray.
- Air Fry at 400°F for 10 minutes , rotating halfway. Set aside.
- Air Fry each tortilla at 370°F for one minute, or until warm and pliable.
- Lay each warm corned tortilla flat on a workstation. Place 2-3 avocado wedges in each tortilla.
- Drizzle crema, sprinkle jalapeno slices, and top with shredded lettuce. Service with cilantro sprigs and lime wedges.
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