Recently I had a fried avocado taco at a local restaurant that was so good I resolved to try to duplicate it. Even as far as picking up a few of the same stainless steel snack “plates” as the restaurant tacos were served in. Often this is how a recipe starts to take shape in my mind — a great restaurant experience. Then, based upon what I have at home and my mental wanderlust, it becomes something similar but never the same!
For this recipe you want to use a firm-ripe, not soft-ripe avocado, because you will be heating it and you don’t want the texture to turn soft or mushy. I reckon you could also use sweet potato wedges (lightly steamed before frying), or even zucchini, jicama, or nopales cactus.
For a fun party, you could prepare the avocado wedges and keep them warm in the oven while you assemble the rest of the ingredients for the taco, and serve buffet style. Or, head over to Foodlander where I’ve developed 5 other taco recipes!
Head on over to Foodlander for 5 other tacos.