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Categories:
lime Greek yogurt cilantro shallot kosher salt avocados flour eggs breadcrumbs canola oil flour tortillas red cabbage tomato salsa
Viewed: 44 - Published at: 8 years agoIngredients
- 1 lime, halved
- 1/2 cup Greek yogurt
- 1/2 cup cilantro, coarsely chopped
- 1/2 medium shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 ripe, firm avocados
- 1 cup flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups canola oil
- 4 flour tortillas
- Pickled red cabbage
- Tomato salsa
- 2 limes, cut into wedges
Method
- Squeeze the lime into the yogurt.
- Stir in the cilantro and shallot.
- Add salt and pepper to taste.
- Cut around the lengthwise circumference of the avocados and twist them open.
- If youve never done this, check out CHOWs how-to .
- Tap the pit with your knife to remove it.
- Slice each avocado half into four lengthwise slices in the shell, and use a spoon to neatly scoop out the slices.
- Place the flour, egg, and breadcrumbs into three separate bowls; arrange them in that order.
- Dust an avocado slice in the flour to completely cover, then gently shake off the excess.
- Next, dip it into the eggmake sure its completely coated.
- Finally, dip it into the breadcrumbs and coat it thoroughly.
- Set aside on a plate and continue until all the slices are done.
- Heat the oil in a deep, heavy Dutch oven over medium-high heat until it reaches 350 degrees Fahrenheit.
- With a slotted spoon gently place half of the avocado slices into the hot oil and cook for a couple minutes on the first side.
- Carefully turn them over and cook a couple more minutes, until theyre an even golden brown.
- Using the slotted spoon or tongs, transfer the avocado slices to paper towels to drain.
- Toast the tortillas directly over a low gas burner, or in a hot skillet.
- Top each tortilla with pickled red cabbage and yogurt-cilantro dressing.
- Place two fried avocado slices on top and spoon on some tomato salsa.
- Squeeze lime over the top and serve immediately.
