California Avocado season has ended.

Crispy California Avocado Tacos

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
560 Calories
35 g Fat
10 g Fiber
460 mg Sodium
53 g Carbs
Crispy California Avocado Tacos


A creative twist on the traditional Mexican taco. This festive dish features Fresh California Avocados -- perfect for Cinco de Mayo.


Serves: 4

2 1/2 Tbsp. all-purpose flour
1/3 cup water
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup quinoa
1/3 cup poppy seeds
1/3 cup sesame seeds
As needed All-purpose flour, for dusting
1 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices
As needed Salt, to taste
As needed Vegetable oil, for frying
8 (4-inch) corn tortillas, warmed
4 romaine lettuce leaves, torn in half
1 cup Corn Relish (see make-ahead recipe below)
8 cilantro sprigs for garnish
As needed Corn Relish
4 Tbsp. Extra virgin olive oil
2 cups fresh corn kernels
As needed Sea salt and freshly ground black pepper, to taste
1 red bell pepper, cored, seeded and cut into 1/4-inch dice
3 green onions, white and light green parts only, thinly sliced
1 canned chipotle chile, seeded, if desired, and minced
1/2 bunch cilantro, chopped
3 Tbsp. red wine vinegar

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine flour, water, cumin, salt and pepper to make a batter. 
  2. In a separate bowl, combine quinoa, poppy seeds and sesame seeds. 
  3. Place flour for dusting into a third bowl.
  4. Season avocado liberally with salt. 
  5. To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Place seeded avocados on a plate in the freezer for 20 minutes before frying. 
  6. Heat 1 to 2 inches of vegetable oil to 375° F in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain. 
  7. To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig. Serve immediately.

Corn Relish

  1. Heat half of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl and set aside to cool. 
  2. Add remaining ingredients and let sit 20 minutes to blend the flavors. Serve at room temperature. 

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 560
Total Fat 35 g (Sat 4 g, Trans 0 g, Poly 3 g, Mono 16 g)
Cholesterol 0 mg
Sodium 460 mg
Potassium 700 mg
Total Carbohydrates 53 g
Dietary Fiber 10 g
Total Sugar 5 g
Protein 14 g

Vitamin A 2064 IU; Vitamin C 72 mg; Calcium 256 mg; Iron 5 mg; Vitamin D 0 IU; Folate 116 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 40%; Vitamin C 120%; Calcium 25%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(6 Ratings)