Poblano Ranch Dressing-
Char chile over a gas flame, turning
occasionally, until skin is blackened; transfer
to a bowl, cover with plastic wrap, and let
steam 15 minutes. Peel, seed, and finely chop.
Whisk chile, scallions, buttermilk, sour cream,
and lemon juice in a medium bowl; season with
salt and pepper.
Tacos- Place eggs, panko, and flour in 3
separate shallow medium bowls. Season avocado
with salt. Working in batches, dredge in flour,
shaking off excess. Coat with egg, allowing
excess to drip back into bowl. Coat with panko,
pressing to adhere.
Pour oil into a large deep skillet to a depth
of 1 1/2 inches and heat until thermometer
registers 350°. Working in batches, fry
avocado, turning occasionally, until golden
brown and crisp, about 3 minutes per batch.
Transfer to a paper towel–lined plate to drain.
Spread beans on tortillas and top with fried
avocado, lettuce, pico de gallo, and cheese. Serve
with dressing alongside.
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