Fried Avocado Tacos on the Traeger
Cool slices of ripe avocado are lightly breaded and quickly fried until just golden. Served in tortillas with beans, pico and poblano ranch, fried avocado tacos will be gone in a flash at your big game party.
Equipment
- Traeger grill
- Cast iron skillet
- Small blender or food processor
- Three bowls for breading
- Paper towel lined plate
Ingredients
- 2 Signature Farms Hass Avocados
- 2 cups Panko bread crumbs
- 2 O Organics Eggs
- 1 cup Signature Select All Purpose Flour
- 2-3 cups Signature Select Vegetable oil
- 1 whole Poblano pepper
- 1 cup Ranch dressing
- ¼ cup fresh Cilantro leaves
- ⅛ cup Pickled jalapenos
- 1 can Chili Beans
- 6 Flour tortillas street taco size
- 1 cup Homemade quick pico de gallo see recipe below
- ½ cup Crumbled queso fresco
Instructions
- Preheat your Traeger grill to 350*.
- Place the whole, washed poblano pepper on the grill grates and close the lid.
- Allow the pepper to cook about 10 minutes, then transfer it to a metal bowl and cover with plastic wrap.
- Pour about ¾ of an inch of vegetable oil in a small cast iron skillet.
- Place the skillet on the induction burner of your Traeger Grill and begin gently heating the oil.
- Pour the can of beans in a small blender or food processor and pulse until smooth.
- Transfer the bean puree to a microwave-safe bowl.
- Rinse the blender bottle and to it add the ranch dressing, the grilled poblano (seeds and stem removed, cilantro and pickled jalapeno.
- Blend until very smooth and season to taste.
- Peel, pit and slice the avocado into wedges.
- Arrange three bowls for breading– beaten egg, flour and panko breadcrumbs.
- When the oil has reached 350*, begin coating the avocado slices.
- Dip first in flour, then in egg wash, then in breadcrumbs. Repeat with remaining slices.
- Using a slotted spoon or metal spatula, carefully lower the breaded avocado slices into the hot oil and fry until just golden brown (about 3 minutes).
- Flip and fry on the other side for another 60-90 seconds.
- Remove the fried avocado slices to a paper towel lined plate and sprinkle with salt.
- Repeat frying with remaining slices.
- Warm tortillas briefly in the hot grill and quickly heat the beans in the microwave.
- Top each tortilla with a dollop of beans and a scoop of pico de gallo.
- Arrange two fried avocado slices on each tortilla.
- Drizzle with poblano ranch and sprinkle with queso fresco.
- Serve your fried avocado tacos and enjoy!