A recipe that would make a food truck proud.
It’s summer in Wisconsin and I’m California dreaming. So I cooked up a recipe inspired by food trucks and street tacos. The result is crispy fried avocado coated in a taco bell-seasoned panko crust, topped with crumbled queso, red onion, quick pickled shredded cabbage, and a spicy siracha lime sour cream sauce.
It’s as summery as it gets. And it was delicious.
Time You Need
- ~15 minutes prep
- ~ 15 minutes frying time
- Yields: 5-6 tacos
What You Need
- For the tacos:
- ~½ cup vegetable or canola oil (for frying)
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 2 large hass avacado, sliced into 8 pieces
- 1 cup of panko breadcrumbs
- 1 tbsp garlic powder
- ½ package of taco seasoning of choice
- For serving:
- ~6 corn (or flour) tortillas
- ~-2 cups of shredded red or green cabbage (or a mix of both)
- ½ cup of white or apple cider vinegar
- 1 tsp lemon juice
- Extra limes for squeezing over tacos
- 1 cup of crumbled queso fresco
- ½ cup diced red onion
- Any other desired taco toppings
- For the Sriracha lime sauce:
- ~½ cup sour cream
- 1/2 lime, juiced
- 1-2 tbsp siracha sauce
- ½ tsp garlic salt
- 1 tsp chili powder
What You Do:
- For the Sriracha lime sauce:
- In a small bowl, combine all ingredients and whisk together well. Cover and set aside in the fridge while frying tacos.
- For the tacos:
- First, let’s prep the cabbage. Toss shredded cabbage with vinegar and lemon juice and set to the side for later. It will help give it a nice “pickled cabbage” vibe.
- Start with a dredging station. In one bowl, add the flour. Eggs in another. Then panko crumbs, taco seasoning, and garlic powder (mixed together) in another.
- Take your sliced avocado, one piece at a time, and dredge wedges in flour, then egg, then panko, and set on a plate. Repeat for all slices.
- In a cast-iron skillet, add the vegetable oil (so you have about 2 inches of oil) and heat over medium-high. Aim for a temp around 350.
- Working in batches of 3-4 wedges, fry avocados for about 1-2 minutes on each side. Then remove from oil and place on paper-towel-lined plate. Repeat for the rest of the wedges.
- To assemble tacos:
- Take tortillas and top with fried avocado, sliced cabbage, diced red onion, and crumbled queso fresco (or any other desired taco toppings). Drizzle Sriracha lime sauce over the taco and serve!