Crunchy Avocado Tacos With Black Beans and Cabbage
Serves 4 (8 small tacos).
Note: Fried avocados? Yes, believe it or not, with a crunchy coating of cornmeal and sesame seeds, avocados become meltingly tender and creamy. Vegans can use an egg substitute to coat their avocado slices, and nondairy sour cream, if desired. From Robin Asbell.
• 16 small corn tortillas
• 1 c. shredded red cabbage
• 1 c. cooked black beans, drained and rinsed
• 1/2 c. grape tomatoes, sliced
• 1 medium green onion
• 1 small jalapeño, seeded and chopped
• 2 tbsp. fresh lime juice
• Salt
• 1/2 c. sour cream
• 2 tbsp. milk, to thin
• 1 egg
• 3/4 c. coarse cornmeal
• 1/4 c. sesame seeds
• 1/2 tsp. paprika
• 2 large avocados
• Canola oil, for frying
• 1/4 c. whole cilantro leaves
• Lime slices, for garnish
Directions
For the tortillas, either wrap in a paper towel and prepare to microwave for about 45 seconds just before serving, or wrap in foil and warm in a 300-degree oven for about 10 minutes, just before assembly. Line a large plate with a double layer of paper towels for draining the avocados.
In a medium bowl, toss the cabbage, black beans, tomatoes, green onion and jalapeño with the lime juice and 1/2 teaspoon salt. Reserve.
In a small bowl or a squirt bottle, combine the sour cream and milk, and stir or shake to mix, reserve.
In another medium bowl, whisk the egg. Put the cornmeal, sesame seeds and paprika in another bowl.
Pour canola oil to a depth of about 1/2 inch into a large skillet and place over medium heat. Working quickly, slice each avocado in half, remove the pit, and then use the tip of your paring knife to slice each half in four slices lengthwise inside the shell. Use a spoon to scoop the slices out of the shell without breaking. Drop the slices into the egg and gently toss to coat. Coat each avocado slice in the cornmeal mixture, then carefully place in the hot oil. Once all the slices are in the pan, and the oil has returned to a sizzle, reduce the heat to medium-low.
Turn each slice of avocado as it browns, until all the sides are golden brown and crispy, about 4 minutes total. Heat the tortillas so they will be ready when the tortillas are. Drain the avocados on the paper-towel-lined plate. Sprinkle with a little salt, if desired.
On the serving platter or individual plates, stack two tortillas per taco and then divide the black beans and veggies among the tacos, and put two slices of avocado in each. Drizzle each with a tablespoon of sour cream, and sprinkle with a few leaves of cilantro. Serve immediately, with lime slices for garnish.
Nutrition information per serving of 2 tacos:
Calories610Fat30 gSodium390 mg
Carbohydrates77 gSaturated fat7 gTotal sugars4 g
Protein16 gCholesterol47 mgDietary fiber17 g
Exchanges per serving: 3 starch, 2 carb, 1 medium-fat protein, 5 fat.
