These fried avocado tacos were a staple when I used to live in Texas. It has fried avocados, pinto beans, red onions, cilantro, and corn with a spicy poblano sauce!
01
Add cashews, water, lime juice, and salt to a blender. Let the cashews soak in the liquid.
02
Slice avocado. Drop in wet bowl, coat in batter then drop in dry bowl. Place on the vaking sheet. Bake for 15 minutes.
03
Add vegetable oil to a skillet and heat. Saute onions and jalapenos for 4-5 minutes. Add garlic.
04
Stir in beans with water and bring to a rolling boil. Simmer for 8-10 minutes.
05
Remove the beans from the heat, add lime juice and give it a good mix and mash again to desired consistency.
06
Remove the seeds and the skins from the roasted peppers and slice the stems off. Blend this with the garlic until smooth.
07
Add a dollop of the refried beans to the base of the taco, followed by fried avocado. Add sliced red onion and poblano sauce. Enjoy!
- Refried beans store well in the fridge for up to 5 days in an airtight container. - Place leftover avocado fries in a row in an airtight container and store in the fridge for up to 3 days.