Just a few weeks ago I made a version of this dish at my brother’s birthday party. He hosted a taco night at his place, and since he knows that Trey and I eat a mostly vegetarian diet, he wanted to have a veggie taco option for us. So he asked me what I thought about fried avocado tacos, and I think the emojis I texted back were surprised face followed by clapping hands.
He enlisted my help in preparing the avocado, and since my six-year-old niece was around and wanted my attention, I quickly enlisted her help too. 🙂 The avocados we had that night were not quite ripe yet (which actually works well if you plan to fry them), so I sliced them up and put Penelope (my niece) in charge of adding the batter. I showed her what to do, and she cautiously got to work while also letting me know when I was going too slow on cutting the avocados. Ha!
She did not much care for getting the flour and egg mixture on her fingers, but it’s pretty unavoidable. Towards the end she turned to me and in a very serious tone said, “Aunt Emma, just so you know, this is the grossest thing I’ve ever done.”
I about died laughing!
Now I don’t advocate (or maybe it should be avocado-cate… heh) deep frying all that often since it’s not the healthiest cooking method. But, every now and again it is really fun. I just LOVE a thick, crunchy breading. Growing up I loved fried chicken, so it’s fun to deep fry every now and again (although I prefer avocado to chicken these days, but that’s just me). In this version, I’ve added mushrooms, and I have some suggestions for what to top it all with. But honestly, tacos are one of those things that you can easily customize to whatever you have on hand or whatever you prefer, so feel free to change it up. This recipe is just a jumping off point. 🙂
1 avocado (it can be quite firm still)
4-6 oz. bunapi mushrooms (Other mushrooms can work too, but if they are large, cut them in half before battering.)
salt and pepper
1 cup all-purpose flour
enough oil to fill a medium to large pot with an inch or so deep
4-6 corn tortillas
2 tablespoons chopped red onion
1 small tomato
1 tablespoon chopped cilantro
1 jalapeño, sliced thin (leave the seeds in if you want it very hot, otherwise discard)
shredded cheese, sour cream, or hot sauce
First set up, what I like to call, the deep fry station. For this you’ll need three large bowls (can be large cereal/soup bowls), two large plates, a few paper towels, a cutting board and knife, your pot or deep frying vessel, and a deep frying thermometer if using. Divide the flour between two of the bowls. In the third bowl add the eggs and a tablespoon or two of water and whisk well. Add the oil to your pot, set your thermometer in, and turn the heat up to medium/high so that can begin to heat.
Slice the avocado in half and remove the skin. Slice into 8 pieces total and season with a little salt and pepper. Remove the bunapi mushrooms from their base (usually they are sold so that a large section is all attached to a base, so you’re just looking to separate them here). Now dip each item into the first bowl of flour, then into the egg mixture, and then into the second bowl of flour. Place on a clean plate. Repeat until you’ve battered everything.
Add paper towels to the second plate and check your oil’s heat. You’re looking to reach right around 350°F. Yes, you can just eyeball it if you are too cheap to buy a thermometer. But honestly, it does make it a lot easier, and you can use it to make all sorts of things like candy and marshmallows. Man, you’d think I owned stock in deep fry thermometers. Well, I don’t. They just really are pretty useful so I figured I’d just give it to you straight. 🙂
Once your oil is ready, add all the avocado pieces to the oil. Cook for about 30-45 seconds (until golden brown), then remove to the plate lined with paper towels. Do the same with the mushrooms.
Warm your tortillas and assemble those tacos! I know I say you can top these with anything, and you really can, but I do really love the flavor and texture that the red onion, radish, and cilantro add. I always squeeze a lime over tacos just before eating. So serve them with the wedges ready to go if you want to be a professional about it. Oh, and you can totally keep these dairy-free by skipping the sour cream and cheese and just add a little hot sauce. Or you can add the cheese and sour cream. Live your life. Happy taco making! xo. Emma
Credits // Author and Photography: Emma Chapman.