Crispy Avocado Taco
Serves 4 #STARFineFoods Ingredients: 2 ripe avocados 1.76 oz flour Salt and pepper 1 egg 3.5 oz breadcrumbs 1 large very ripe tomato 1 spring onion 10 STAR green olives 2 oz feta cheese 2 oz STAR Extra Virgin Olive Oil 0.6 oz STAR balsamic vinegar 1 teaspoon mustard 8 corn tortillas Instructions:Combine the flour, salt and pepper in a bowl.
Slice the avocados into sections about 1 cm thick. Dredge them in the flour mixture.
Dip the avocado slices in the beaten egg and then coat them in the breadcrumbs. Bake for about 20 minutes at 356 ºF until they are crispy.
In a bowl, combine the diced tomato, the spring onion, the sliced olives and the feta cheese.
Mix the extra-virgin olive oil with the balsamic vinegar and mustard. Add salt and pepper to taste.
Heat the corn tortillas in a skillet.
To assemble the tacos, lay the avocado in the tortilla and add the tomato-feta mixture. Top with the vinaigrette.
Ingredients
- 2 ripe avocados
- 1.76 oz flour
- Salt and pepper
- 1 egg
- 3.5 oz breadcrumbs
- 1 large very ripe tomato
- 1 spring onion
- 10 STAR green olives
- 2 oz feta cheese
- 2 oz STAR Extra Virgin Olive Oil
- 0.6 oz STAR balsamic vinegar
- 1 teaspoon mustard
- 8 corn tortillas
Instructions
Combine the flour, salt and pepper in a bowl.
Slice the avocados into sections about 1 cm thick. Dredge them in the flour mixture.
Dip the avocado slices in the beaten egg and then coat them in the breadcrumbs. Bake for about 20 minutes at 356 ºF until they are crispy.
In a bowl, combine the diced tomato, the spring onion, the sliced olives and the feta cheese.
Mix the extra-virgin olive oil with the balsamic vinegar and mustard. Add salt and pepper to taste.
Heat the corn tortillas in a skillet.
To assemble the tacos, lay the avocado in the tortilla and add the tomato-feta mixture. Top with the vinaigrette.
Combine the flour, salt and pepper in a bowl.
Slice the avocados into sections about 1 cm thick. Dredge them in the flour mixture.
Dip the avocado slices in the beaten egg and then coat them in the breadcrumbs. Bake for about 20 minutes at 356 ºF until they are crispy.
In a bowl, combine the diced tomato, the spring onion, the sliced olives and the feta cheese.
Mix the extra-virgin olive oil with the balsamic vinegar and mustard. Add salt and pepper to taste.
Heat the corn tortillas in a skillet.
To assemble the tacos, lay the avocado in the tortilla and add the tomato-feta mixture. Top with the vinaigrette.
Total Time: 30 minutes
Serves: 4
