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Crispy Fried Avocado Tacos Recipe with Easy Zesty Mango Pico

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These crispy fried avocado tacos feature a light, crunchy batter and a fresh, zesty mango pico that perfectly balances creamy avocado. Ready in about 30 minutes, they make a quick, crowd-pleasing meal.

Ingredients

Scale
  • 2 large ripe avocados (firm but ripe for easy slicing)
  • 1 cup all-purpose flour (or gluten-free flour blend for a gluten-free option)
  • 1 teaspoon paprika (smoked paprika works beautifully for depth)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup cold sparkling water (helps make the batter light and crispy)
  • Vegetable oil for frying (peanut or canola oil preferred)
  • 6–8 small corn or flour tortillas
  • 1 ripe mango, diced
  • ½ cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • Pinch of chili flakes (optional)
  • Optional garnishes: crumbled queso fresco or cotija cheese, thinly sliced radishes, sour cream or Mexican crema

Instructions

  1. Prepare the Mango Pico: In a bowl, combine diced mango, red onion, jalapeño, and cilantro. Squeeze in fresh lime juice, add a pinch of salt and chili flakes if using. Stir gently, taste, and adjust seasoning. Set aside.
  2. Slice the Avocados: Cut each avocado in half, remove the pit, then slice each half into 6-8 wedges. Use firm but ripe slices.
  3. Make the Batter: In a medium bowl, mix the flour, paprika, garlic powder, and salt. Slowly whisk in the cold sparkling water until smooth and slightly thick but runny enough to coat avocado slices.
  4. Heat the Oil: Pour about 2 inches of vegetable oil into a skillet and heat over medium-high heat until it reaches 350°F (175°C).
  5. Batter and Fry Avocado Slices: Dip each avocado wedge into the batter, letting excess drip off. Fry in batches in hot oil, turning once or twice, until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  6. Warm the Tortillas: Heat tortillas on a dry pan or over a gas flame until pliable and slightly charred.
  7. Assemble the Tacos: Place 2-3 fried avocado slices on each tortilla. Spoon generous amounts of mango pico on top. Garnish with cheese, radishes, or sour cream if desired. Serve immediately.

Notes

Use firm but ripe avocados to prevent slices from falling apart. Keep batter cold for extra crispiness. Fry in small batches to maintain oil temperature around 350°F. Drain fried avocado well on paper towels to avoid sogginess. Warm tortillas just before assembling. Mango pico can be stored up to 2 days refrigerated. Reheat fried avocado in oven at 350°F for 5-7 minutes to regain crispiness.

Nutrition

Keywords: fried avocado tacos, mango pico, crispy avocado, easy tacos, vegetarian tacos, gluten-free tacos, vegan option, summer recipe

Find it online: https://twinkletaste.com/crispy-fried-avocado-tacos-recipe-with-easy-zesty-mango-pico/