Crispy Tortilla Crusted Avocado Slices

• 1 large ripe avocado
• 1/2 cup crushed tortilla chips
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 egg
• Salt to taste
• 1/4 cup flour
• Oil for frying

Steps

1. 1 Slice the avocado lengthwise, remove the pit, and peel the skin off.
2. 2 In a bowl, mix crushed tortilla chips, Parmesan cheese, paprika, and garlic powder.
3. 3 In another bowl, beat the egg and add a pinch of salt.
4. 4 Lightly dust avocado slices with flour.
5. 5 Dip each avocado slice into the beaten egg, then coat with the tortilla mixture.
6. 6 Heat oil in a skillet over medium heat.
7. 7 Fry coated avocado slices until golden and crispy, about 2-3 minutes per side.
8. 8 Transfer to a paper towel-lined plate to drain excess oil.

Equipment

• Skillet
• Slotted spatula

Variations

• For a vegan option, replace the egg with a flax egg and Parmesan with nutritional yeast.

Substitutions

• If tortilla chips aren't available, use crushed cornflakes or panko breadcrumbs.

Pairings

• Pair with a fresh green salad or black bean salsa for a complete meal.

Nutrition

Tips

• Use firm but ripe avocados for the best texture.
• Make sure the oil is hot enough to prevent the coating from becoming greasy.

Storage

Best served fresh, but can be stored in an airtight container in the refrigerator for up to 1 hour.

Freezing: Does not freeze well due to the avocado's texture change upon thawing.

Serving Suggestions

• Serve with a side of spicy mayo or a simple lime wedge for a zesty kick.

FAQ