Man oh man. How long has it been since I’ve posted a recipe? Well, it’s been a minute, largely because my day job requires such a volume of recipe creation (and testing and editing), that when it comes time to tend to my own garden of blogging, I have food fatigue. That said, sometimes a recipe comes along that is too lovely not to share. And what’s more, if you really dig this, but hate the grocery store, you can order directly from Home Chef and make it at home. Wheeee!
Avocado Tacos, the Keanu Reeves of Food
This is no overstatement, people. If you know me, you know that Keanu Reeves is the apex of my male dreaminess scale. Sure, he’s not the greatest of actors (however, I will say that the Lake House was a solid film), but he is the smoothest, sweetest, loveliest of gents and to equate these tacos to him is pretty much saying they’re rad. A little crispy, a little creamy, nestled into flour tortillas and topped with flash pickled onions and a cool Mexicali Slaw, these tacos are easy to whip up and go remarkably well with good friends, margaritas, cold beers, and a new wave playlist on a lovely afternoon.
Pan-Fried Avocado Tacos with Pickled Onions
- Makes 2-3 Servings
- Prep Time: 35 Minutes
- Garlic Powder (1/2 Tsp.)
- Cilantro Sprigs (3)
- Slaw Mix (6 Oz, or about 2.5 Cups)
- Sugar (2.5 Oz)
- Apple Cider Vinegar (6 Oz)
- Panko Breadcrumbs (1 Cup)
- Red Onion (1)
- Vegan Goddess Dressing, Annie’s (1/4 Cup)
- Flour Tortillas, Medium-Sized (6)
- Avocado (2) ** This recipe works well with not-quite-ripe avocados, but any avocado that’s ripe, but still firm will work great.
Prep the Vegetables + Make the Slaw: Rinse the cilantro sprigs and remove the leaves from the stems. Peel and julienne the red onion. Halve the avocados, remove the pits, and slice into long, ½-inch thick slices. In a clean mixing bowl, toss the slaw mix and Goddess dressing together. Salt and pepper to taste. Place in refrigerator to chill before serving.
Flash-Pickle the Onions: In a medium-sized pot, bring apple cider vinegar, ¾ cups water, sugar, and 2 Tsp. salt to a boil. When liquid comes to a boil, add onions and let boil for 1 minute. Remove pot from heat and let cool. A few ice cubes will help cool the pickled onions quickly. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!
Bread the Avocados: Mix the panko, garlic powder, and a dash of salt together in a shallow bowl. In a separate bowl, place 2 Tbsp. olive oil. Have a clean plate handy to put the coated avocado slices. First, dip the avocado slice in the olive oil, lightly coating. Then place the avocado slice in the panko, covering it and pressing the panko lightly into the avocado ensuring avocado slices are covered all around with the panko. Repeat for all avocado slices.
Fry the Avocados: Warm 2 Tbsp. olive oil in a high-sided skillet over medium heat. Once warm, add the coated avocado slices. Cook for 5-6 minutes on each side, or until panko becomes browned and crisp. Place on a paper towel-lined plate to soak up any additional oil. We recommend working in 2 batches so avocado slices have enough room to fry.
Warm the Tortillas: Prepare tortillas by covering with slightly moistened paper towels and placing in microwave for 20-30 seconds. You can also soften tortillas in a dry sauté pan over medium heat, flipping consistently. Or, if you’re especially daring, you can warm tortillas quickly over a gas stove burner flame to get authentic char marks.
Plate + Chow Down: Place 3 warmed tortillas on the plate. Arrange 3-4 slices of fried avocado in each tortilla. Top with chilled Mexicali slaw and pickled onions. Garnish with cilantro leaves.
*All photos credited to Dawn Brown + property of Home Chef. Recipe property of Ashlee Piper / The Little Foxes.