Fried Avocado Tacos
INGREDIENTS
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2 ripe but firm Avocados from Mexico
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1 egg
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¼ cup milk
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½ cup flour
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1 cup panko bread crumbs
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½ teaspoon cayenne
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½ teaspoon chili powder
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½ teaspoon kosher salt
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4 cups canola oil
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8-10 4-inch corn tortillas
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½ cup cotija cheese (or feta)
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1 15 ounce can refried black beans, heated through
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1 ½ cups slivered cabbage leaves
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½ cup thinly sliced cherry or chopped tomatoes
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Serrano cream sauce (recipe follows)
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cilantro leaves for garnish
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1 serrano chile pepper, seeded and ribs removed
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½ cup cilantro leaves
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2 green onions, roughly chopped
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1 cup sour cream
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juice of 2 limes
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1 tablespoon water
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½ teaspoon garlic salt
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