I’m 90% sure that we’ve reached what the guardian would call ‘Peak Avocado’. It happened before people started doing those ridiculous Avocado flowers, even before Queen Nigella did a ‘recipe’ for sticking them on toast. I’m unashamed in saying that I absolutely love the stuff. It takes a matter of minutes to get one mushed up with some chilli and pepper on toast to make a quick breakfast, or blended with pine nuts, basil and lemon to make a very quick avo-pesto for your weeknight dinner. They’re versatile, healthy (to an extent) and go with a lot of great fresh flavours. More importantly, they go with Mexican food, and I love Mexican food. These oven baked avocado ‘fries’ are great to munch on but go even better as a filling in a taco, alongside pretty much any other taco filling of your choice.
Avocado shouldn’t just be limited to the aforementioned mushing onto toast. This recipe is a great taco filler, and alongside a few simple things like roasted zuchinni and sweet potato it makes a great veggie taco. Alternatively you could make it meaty, with chorizo and some egg. You could even have them on the side of your usual tacos as something to eat with your fingers. The tacos below are with the veggie options I mentioned, liberally covered with sriracha and coriander.
I’ve got my lowdown on my trip to New York City soon (which I won from this post about London’s food scene), and that’ll go on at length about my trip, plus it’ll give you a bit of an insight into the next few recipes I’ll be posting. I’m going to do a number of recipes inspired by my trip to NYC, starting with the ridiculously over the top ‘Crack Pie’, which I sampled at Momofoku’s Milk Bar.
- 2 large ripe avocados
- 2 Tbsp olive or avocado oil
- 2 Tbsp milk (almond milk if making vegan)
- ¾ cup bread crumbs (panko are best, but don't worry if you can't find them)
- ¼ tsp each salt + pepper
- ½ tsp cumin
- ½ tsp garlic powder
- **To serve, optional**
- Soft shell tacos
- Veg (we used sweet potato and yellow courgette, roasted)
- Sriracha (or other hot sauce)
- Radish, sliced
- Preheat the oven to 230°C(210°C fan assisted) and line a baking tray with foil.
- the milk & oil in one bowl and the breadcrumbs & spices in another.
- Deseed and peel the avocados, slicing each into thick 'chips'.
- Dip each piece of avocado in the milk mixture before quickly transferring to the breadcrumb mix. Insure they are well coated and transfer to the prepared baking sheet.
- Place in the center of the pre-heated oven and bake for 10-12 minutes.
- While this is baking, prepare the filling for your tacos, depending on what you are adding in you may want to have roasted some veg already.
- Serve, in a taco, covered in hot sauce.