Photo: Spencer Davis
Fried Avocado Tacos
18 ingredients
4 servings
openrecipes
The secret to these tacos is the crunchy and creamy fried avocado.
Estimated Nutrition (whole recipe, rough)
1356
Calories
54g
Protein
55g
Fat
168g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 poblano chile
- 2 scallions, chopped
- 1/2 buttermilk
- 1/4 sour cream
- 2 fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 large eggs, beaten to blend
- 1 panko (Japanese breadcrumbs)
- 1/2 all-purpose flour
- 1 avocado, halved, pitted, cut into 8 wedges
- Kosher salt
- Vegetable oil (for frying; about 4 cups)
- 1 15-ounce can refried beans, warmed
- 8 corn tortillas
- 2 shredded iceberg lettuce
- 1 prepared pico de gallo
- 1 shredded Monterey Jack
- A deep-fry thermometer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes