Fried Avocado Tacos

Nut-free 

Take your taco night to the next level with these fried avocado tacos. Once you try them, you’ll be wondering why people don’t swap out the fish for avocado more often. These tacos are stuffed with fried avocado, red onion, lettuce and Chipotle Ranch. Serve with a side of tortilla chips and Roasted Tomato Salsa or Nacho Cheese.

Fried avocado tacos are a delightful twist on traditional tacos, combining the creamy richness of ripe avocados with a satisfying crunch from frying. These tacos offer a unique blend of textures and flavors that make them a favorite among those seeking a meatless or vegetarian alternative.

To prepare fried avocado tacos, ripe avocados are sliced and coated in a seasoned batter before being deep-fried to perfection. The result is crispy, golden-brown avocado slices that add a delightful crunch to each bite.

The assembly of these tacos is straightforward yet delicious. Alongside the fried avocado, you’ll find shredded lettuce, chopped red onion, and a generous drizzle of Chipotle Ranch dressing. The creamy and slightly spicy Chipotle Ranch complements the fried avocados beautifully, creating a harmonious and flavorful combination.

Whether served as a snack, appetizer, or main course, fried avocado tacos are a crowd-pleaser that adds a refreshing twist to taco night. They are a great option for those looking to enjoy a satisfying meatless meal that doesn’t skimp on taste and texture. These tacos are perfect for both avocado enthusiasts and taco lovers alike.

PREP TIME: 10 minutes, plus prep time for Chipotle Ranch

COOK TIME: 20 to 25 minutes

YIELD: 12 tacos

INGREDIENTS:

FOR FRIED AVOCADO 

• 3 large avocados
• ¾ cup (93 g) all-purpose flour
• 1 tsp salt
• ¾ cup (180 ml) soda water, ice cold
• Canola oil, for frying

FOR ASSEMBLING TACOS 

• 12 small corn or flour tortillas
• 1 cup (72 g) shredded iceberg lettuce
• ¼ medium-sized red onion, chopped small (about ¼ cup [40 g])
• ¾ cup (180 ml) Chipotle Ranch, plus more if desired

INSTRUCTIONS:

FRIED AVOCADO 

1. Peel, pit, and slice each avocado into eight slices. Set aside.
2. In a medium-sized bowl, whisk together the flour, salt, and ice-cold soda water. Set aside.
3. Pour 2 inches (5 cm) of canola oil into a deep saucepan or pot, or use a deep fryer, and heat it to 350°F (175°C).
4. Dip each slice of avocado into the flour mixture, allowing any excess to drip off. Place them in the hot oil without overcrowding.
5. Fry the avocado slices for 3 to 4 minutes on each side or until they are crispy.
6. Remove the fried avocado from the oil and place them on paper towels to drain. Repeat this process in batches until all the avocado is fried.

ASSEMBLING TACOS 

1. Heat the tortillas in batches by wrapping them in a damp paper towel and microwaving them until they are warm (about 10 to 20 seconds).
2. To assemble the tacos, place two pieces of fried avocado in each tortilla.
3. Add 1 heaping tablespoon (6 g) of shredded lettuce, 1 teaspoon of chopped red onion, and 1 tablespoon (15 ml) of Chipotle Ranch to each taco.
4. Add more Chipotle Ranch to taste if desired.
5. Fold up the sides of the tortilla and serve the tacos immediately. Enjoy!