Fried Avocado Tacos with Sesame and Lime
INGREDIENTS
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1 cup sour cream
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2 tablespoons canola oil
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2 limes
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2 cloves garlic, peeled and chopped
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1 serrano pepper with seeds, chopped
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1 bunch cilantro leaves and tender stems (about 2 cups)
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1 teaspoon kosher salt
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1/2 small green cabbage, cored and shredded
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2 teaspoons toasted sesame oil
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3 tablespoons sesame seeds, divided
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pinch kosher salt
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canola oil for frying
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2 cups corn flakes
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1 teaspoon aleppo chile flakes
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1 tablespoon sugar
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1 egg, beaten
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2 ripe but firm-ish avocados
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corn tortillas, warmed
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2 cups cooked pinto beans, recipe follows or substitute canned
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1/2 cup crumbled cotija cheese, for serving
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lime wedges, for serving
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1 pound dried pinto beans, soaked overnight
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2 dried bay leaves
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3 garlic cloves, peeled
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1 piece of salt pork, about 3 ounces
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Kosher salt
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