30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Avocado Tacos With Ranch Dust
Delicate avocado tacos with a refined flavor profile, featuring a house-made smoked paprika ranch dust, a vibrant habanero-mango salsa, and a black garlic aioli.
Total Time
75
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Spice grinder or mortar and pestle, Shallow dishes, Small bowl, Deep fryer or large pot, Tongs, Paper towels, Skillet •
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Instructions
Prepare the Habanero-Mango Salsa: Combine all Salsa ingredients in a bowl and let sit for at least 15 minutes to allow flavors to meld.
Prepare the Black Garlic Aioli: In a small bowl, whisk together Mayonnaise, Black garlic cloves, and Lemon juice. Set aside.
Prepare the Ranch Dust: Combine all Ranch Dust ingredients in a spice grinder or mortar and pestle and grind to a fine powder. Set aside.
Prepare the Breading: In a shallow dish, combine Rice flour, Cornstarch, and Smoked paprika. In another dish, whisk the Egg. In a third dish, place the Panko bread crumbs.
Cut the Avocados: Cut the Avocados into wedges.
Bread the Avocado: Dredge each Avocado wedge in the flour mixture, then dip in egg, and finally coat with panko bread crumbs.
Fry the Avocado: Heat grapeseed oil in a deep fryer or large pot to 350°F (175°C). Fry the Avocado wedges until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
Warm the Tortillas: Warm the Blue corn tortillas on a dry skillet or over an open flame.
Assemble the Tacos: Spread a thin layer of Black Garlic Aioli on each tortilla. Place a few fried Avocado wedges in each tortilla. Top with Habanero-Mango Salsa and sprinkle generously with Smoked Paprika Ranch Dust. Garnish with Micro cilantro.
