"Fried" Avocado Tacos

This recipe was adapted from a few different recipes I had found online which called for deep frying the avocados. Of course, you can always do that, but I am providing the healthier option here! You can easily add or subtract any ingredients you would like, of course, but this is the way I made them and they turned out amazing. I'm looking forward to making them again this week!

(Serves 2–can easily be doubled or tripled for more servings!)

You Will Need:

• 1 medium-ripe avocado, pit and skin removed, sliced into quarters

• 8 corn tortillas

• queso fresco or shredded Monterey Jack cheese

• grated cotija cheese

• fresh pico de gallo* or your favorite prepared salsa

• 1 cup Panko bread crumbs or crushed tortilla chips

• lime halves for garnish

• 2 eggs, beaten

• 2 tbsp. olive or vegetable oil

Preheat oven to 350º. Dip avocado pieces in egg, then coat evenly with bread crumbs or crushed chips. Put on baking sheet, drizzle with olive oil and bake at 350º or until outer coating is crispy and golden. (You can also fry them on the stovetop with more oil. Drain on a paper towel to remove excess oil.)

Warm tortillas in dry frying pan or directly over a gas burner. Use two tortillas per taco. Fill with two pieces of fried avocado, top with pico de gallo, cheese, cilantro, etc. and squeeze fresh lime juice over the top. Serve with a side of black beans or refried beans. Enjoy!

*Fresh Pico de Gallo:

• 4 roma tomatoes, diced

• 1/2 lg. red onion, finely chopped

• juice from one fresh lime

• 4 or 5 chopped scallions

• 1 clove garlic, crushed or grated

• 1 jalapeño, chopped (seeds and ribs removed if you want it less spicy)

• salt and pepper to taste

• fresh chopped cilantro to taste (optional)

• fresh corn kernels (optional)

• 1 can black beans, drained (optional)

Combine, cover and refrigerate for at least an hour for flavors to develop.