Crispy Pan-Fried Avocado Tacos

with pickled red onions and Mexicali slaw

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

If you're the type to elbow friends away from guacamole during the big game, or your eyes light up when you find the perfect avocado at the market (not like you go there anymore now that you have us), then this is the taco for you. We coat creamy avocado slices in crispy panko and pan-fry them until they're rich and crunchy. We nestle them into warm flour tortillas with tangy slaw and flash-pickled onions for a memorable meal.

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Avocados
  • 6 oz. Slaw Mix
  • Info
    1½ oz. Gluten-Free Ranch Dressing
  • 3 fl. oz. Apple Cider Vinegar
  • 3 Tbsp. Sugar
  • Info
    1 cup Panko Breadcrumbs
  • ½ tsp. Garlic Powder
  • Info
    6 6" Flour Tortillas
  • Nutrition (per serving)

  • Calories
    837
  • Carbohydrates
    149g
  • Fat
    65g
  • Protein
    19g
  • Sodium
    1343mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare Ingredients and Make Slaw
    1

    Prepare Ingredients and Make Slaw

    Halve and peel onion. Slice halves into thin strips (julienne). Halve avocados and remove pits one at a time by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ⅓" slices. Toss slaw mix and ranch dressing in a medium mixing bowl. Season with a pinch of salt and pepper and refrigerate until serving.

  • Step 2 - Pickle the Onions
    2

    Pickle the Onions

    Bring a medium pot with apple cider vinegar, 1 cup water, sugar, and 2 tsp. salt to a boil. Once boiling, add onions and boil 1 minute. Drain liquid from onions and set aside to cool. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!

  • Step 3 - Bread the Avocado Slices
    3

    Bread the Avocado Slices

    Mix panko, garlic powder, and a pinch of salt together on a plate or in a shallow bowl. Place 2 Tbsp. olive oil in a separate plate or shallow bowl. Dip one avocado slice in olive oil bowl, lightly coating it. Then, dip avocado slice in panko bowl, covering all sides and pressing panko lightly into avocado to make sure it sticks. Repeat for all avocado slices.

  • Step 4 - Fry the Avocado Slices
    4

    Fry the Avocado Slices

    Line a plate with a paper towel. Warm 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add coated avocado slices to hot pan and cook 3-4 minutes on each side, or until browned and crisp. Place on towel-lined plate. You likely need to work in batches, wiping out pan and adding more oil in between as needed.

  • Step 5 - Warm the Tortillas
    5

    Warm the Tortillas

    While frying avocados, stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate. Alternatively, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place warmed tortillas on a plate and top with Mexicali slaw, slices of fried avocado, and pickled onions.