Fried Avocado Taco with Poached Pears and Radish

If you’ve ever been to Torchy’s Tacos then you should know about their Fried Avocado Taco.

My freshman year of college, the first date I went on with this guy was to Torchy’s after hiking the Greenbelt. That was a fun day. Anyways, I was vegetarian at the time and decided to order their avocado taco. It was delicious. I know there are much better places to get a taco from in Austin, but seeing that I’m from Chicago and that was the first time I really ate Mexican (if you can call it that) food, I thought it was pretty darn delicious.

I wanted to make my own version of these tacos – a more refined version, you could say. Asian meets Tex-Mex.

 

2 avocados, sliced lengthwise

Peanut oil

½ cup flour

2 eggs, beaten

1 ½ cups Panko breadcrumbs

1 tsp salt

1 tsp cinnamon

1 tsp paprika

Cracked pepper

 

2 multi-grain flour tortillas

2 Radishes, sliced

 

1 pear

¼ cup water

1 tbsp light-brown sugar

1 tsp honey

 

 photo

So I made the three-part batter for the avocados. Seasoning the flour, with cinnamon, paprika and pepper, and Panko breadcrumbs, with salt, is crucial as it gives it a salty flavor that will go great with the sweetness of the pears.

Heat the oil in a small to medium sized skillet, just enough to cover the avocados when frying. The oil should be just around 375 degrees F. Line a plate with a paper towel and set aside for after frying to let the excess oil drip off.

Place the sliced avocados in the flour, first, then coat them in the egg and top it with the breadcrumbs. Repeat entire process for the 2 avocados.

Once the oil is ready, drop the avocados in the skillet, 2-3 at a time making sure not to crowd them.

While the avocados are cooling off on the plate you covered with the paper towel, put ¼ cup of water in a small skillet with the brown sugar. Cut the pear into ½ inch slices and put these in the water to poach. Once it starts boiling put the honey in and put the heat all the way up until the pear absorbs all the water.

Slice the radishes thin and set aside. Grill the tortillas, put them in the oven or skillet. Whatever works as long as they are warm. Place the avocados in the tortilla and top with pears and radish slices.

The salty/crunchiness of the avocados go great with the sweetness of the pears. The radish actually pulls it all together, as it adds a slightly spicy/earthy flavor.

These are so delicious and easy to make, especially if you have avocados in your fridge you need to get rid of!

If you want, you can substitute grilled bananas, or plantains for a less sweet version, instead of the pears. Improvise and enjoy!