There are tacos – then there
The real cornerstone of this taco is the air fried avocado slices. They’re crispy on the outside and warm and gooey on the inside. Topped with a chili
1 large ripe avocado
1/4 teaspoon salt
1/2 cup panko bread crumbs
1 12-ounce package of bacon (for this recipe I usually use the “ends and trimmings” package you can get for about 1/3 the price – also if you want to be fancy or are having guests, you can use pork belly instead – but that’s pricey pricey)
1/4 cup sour cream
1 Tablespoon milk
1/4 teaspoon chili powder
1/4 teaspoon seasoning salt
2 dashes of hot sauce
2 Roma tomatoes – chopped
Slice avocado lengthwise into 8-12 slices. Whisk egg and salt together. Dip avocados in egg mixture and coat with panko crumbs. Dip again for a thicker coat if desired. I’ve done it several ways and prefer it with a little of the green from the avocado peeking through. Refrigerate for at least 30 minutes, (the chilling makes the egg and breading stick better in the fryer.)
While avocados are chilling, fry up bacon/bacon ends/pork belly until crispy. Crumble or chop into small cubes.
Air fry avocados for 9 minutes total on 355 degrees. Stop the fryer every three to four minutes and gently flip the avocados. I generally do these in two separate batches so the slices don’t touch one another and receive a uniform browning.
Whisk sour cream, milk, chili powder, seasoning salt and hot sauce.
Assemble and eat.
Makes 4-6 fajita-size tacos.