Fried Avocado Tacos with Creamy Cilantro Pepper Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried avocados in panko breading served in corn tortillas with a creamy cilantro pepper sauce, cotija cheese, and fresh toppings. A flavorful, quick meal that balances crispy and creamy textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ripe but firm avocados
- 1/3 cup flour
- 1 egg
- 1/4 cup milk
- 1 cup panko bread crumbs
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt (, divided)
- 4 cups canola oil
- 8 4-inch corn tortillas
- 1/4 cup cotija cheese (, or other dry white cheese)
- 1 15-ounce can pinto beans (, heated through)
- 1 1/2 cups slivered cabbage leaves
- 1/2 cup pico de gallo
- creamy cilantro pepper sauce (, (recipe follows))
- cilantro leaves for garnish
- 1 jalapeño or serrano chile pepper (, seeded and ribs removed)
- 1/2 cup cilantro leaves
- 2 green onions (, roughly chopped)
- 1 cup sour cream
- juice of 2 limes
- 1 tablespoon water
- ½ teaspoon garlic salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1292mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1207mg
- Calcium
- 189mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.