Take your avocado obsession to the next level by rolling them in breadcrumbs, air frying them to crispy perfection and stuffing them in a tortilla.
Ingredients
- 1/4 c. all-purpose flour
- Kosher salt and pepper
- 2 large egg whites
- 1 1/4 c. panko
- 2 tbsp. olive oil, plus more for misting or brushing
- 2 avocados, peeled and halved
- 1 lime
- 1/4 c. mayonnaise
- 1/2 small red cabbage, thinly sliced
- 2 scallions, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1/2 c. cilantro leaves
- Flour tortillas, warmed
- Lime wedges and sour cream, for serving
Directions
Step 1
In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the egg whites in a second small bowl. In a third small bowl, combine the panko with the oil.
Step 2
Cut avocados into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the egg, letting any excess drip off and finally in the panko, pressing gently to help it adhere.
Step 3
Spray or brush the air fryer basket with oil. Spray or brush the avocados. In batches, place the avocado slices in the basket in a single layer and air-fry at 400°F until golden brown, 6 minutes.
Step 4
Meanwhile, finely grate the lime zest into a large bowl, then squeeze in 2 tablespoon juice. Whisk in the mayonnaise and a pinch of salt. Add the cabbage, scallions and jalapeño and toss to coat; fold in the cilantro.
Step 5
Serve the avocados and slaw in tortillas with lime wedges and sour cream if desired.
GH Test Kitchen Tip: Look for avocados that are firm-ripe, not the soft kind you’d buy to make guacamole.
Nutritional information (per serving): About 470 calories, 32 g fat (5 g saturated), 8 g protein, 335 mg sodium, 40 g carbohydrates, 10 g fiber