Ingredients: 

  • 2 Ripe Avocados, Cubed
  • 6 Taco Shells, Crispy or Soft Shells
  • 1 cup Shredded Monterey Jack Cheese
  • 1 Vine Ripe Tomato, Diced
  • 1 cup Shredded Lettuce
  • 1 cup Panko Bread Crumbs
  • 1 cup Cornstarch
  • 2 Eggs
  • 2 cups cold water
  • 1 Tbsp. Cajun Seasoning
  • 4 cups Vegetable Oil
  • *Chipotle Aioli
  • 1 cup Mayonnaise
  • 1 Tbsp. Lime Juice
  • 1 Tsp. Chipotle Chili Powder
  • 1 Tsp. Garlic Powder

Directions:

  1. Peel avocado and cut into ½” by ½” cubes and place into bowl of water with 1 Tbsp. of lime juice.
  2. Combined mayonnaise, lime juice, chipotle chili powder and garlic powder to make Chipotle Aioli. 
  3. In a small bowl mix 2 eggs and cold water and set aside, then in another bowl mix Cajun seasoning and cornstarch, and in a third bowl place panko bread crumbs.
  4. Place vegetable oil in a large sauce pan and heat over medium heat to 350 degrees.
  5. Bread avocado cubes by first coating in the cornstarch mixture, then dip into egg/water mixture and finally coat in the panko bread crumbs. 
  6. Fry breaded avocado cubes in hot oil until golden brown (about 5 minutes), assemble tacos, top with Chipotle Aioli and enjoy.