Updated: 05/21/2018 4:21 PM | Print Story |  Email

Black Bean Tacos with Fried Avocado

We’re putting a twist on your taco night by swapping out some key ingredients. Chef and cookbook author, Robin Asbell, shared the recipe for Black Bean Tacos with Fried Avocado.


Black Bean Tacos with Fried Avocado
Makes 4 servings

8 corn tortilla
1 cup shredded cabbage
1 cup shredded carrot
1/4 cup chopped scallions
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 can black beans, drained
1/2 teaspoon chipotle powder
salt, to taste
1 large egg
1 cup panko
3 large firm-ripe avocados
1/2 cup Mexican style sour cream (crema) or sour cream stirred with a little milk
1/4 cup cilantro leaves, whole
canola oil, for frying
salt to taste
lime slices
hot sauce

For the tortillas, either wrap in a paper towel and prepare to microwave for about 45 seconds just before serving, or wrap in foil and warm in a 300 F oven for about 10 minutes, just before assembly. Line a large plate with a double layer of paper towels for draining the avocados.

In a medium bowl, toss the cabbage, carrot, and scallions with the lime juice and salt. Reserve.
In a medium bowl, mix the beans with chipotle and season with salt. Mash lightly, and reserve.

In another medium bowl, whisk the egg. Put the panko in another bowl. Pour canola oil to a depth of about half an inch into a large skillet and place over medium heat. Working quickly, slice each avocado in half, remove the pit, and then use the tip of your paring knife to slice each half in thirds inside the shell. Use a spoon to scoop the slices out of the shell without breaking. Drop the slices into the egg and gently toss to coat. Coat each avocado slice in panko, then carefully place in the hot oil. Once all the slices are in the pan, and the oil has returned to a sizzle, reduce the heat to medium-low. Turn each slice of avocado as it browns, until all the sides are golden brown and crispy. Drain the avocadoes on the paper towel lined plate. Sprinkle with a little salt, if desired. On the serving platter or individual plates, place two tortillas per person and spread a couple of tablespoons of the bean mixture in each tortilla. Put two slices of avocado in each (you will have one left over, to snack on) and then divide the shredded veggies among the tacos. Drizzle each with a tablespoon of crema, drizzle with hot sauce, and sprinkle with a few leaves of cilantro. Serve immediately, with lime slices for garnish.