The RV Chronicles — Yes. You can eat these tacos on Friday. And you’ll be glad you did! (Recipe: Avocado Tacos w/ Chipotle Cilantro Cream)

I’m quite fortunate in my new locale when it comes to homemade tamales. It seems that everyone’s mother, cousin and abuela makes them. I’ve not had a bad one.

I guess I’m also fortunate (or maybe not) that I don’t observe the no-Friday-meat rule during Lent. But plenty of others do.

This past Friday during lunch, one of my co-workers offered a fresh warm pork tamale to one of my co-workers. As she wrapped it in foil and passed it to the other end of the table, another co-worker saved her from herself.

¿Se come carne los viernes?

It took only a split second for the tamale recipient to bow her head, close her eyes and pass the tamale back from whence it came. She was disappointed, but mostly in her forgetfulness.

Indeed, eating meat on Friday is against the rules for some folks this time of year. Avocado tacos though — they’re allowed. In fact, I think the crunchy exterior and buttery inside of fried avocado slices might well be Heaven sent.

Who needs meat when these beauties crowd the plate? Not this carnivore sinner. That’s for sure.

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Avocado Tacos w/ Chipotle Cilantro Cream

Avocado Tacos w/ Chipotle Cilantro Cream

5.0 from 2 reviews
Avocado Tacos w/ Chipotle Cilantro Cream
Avocado Tacos w/ Chipotle Cilantro Cream — Crunchy. Buttery. Zesty. Delicioso.
Recipe type: Main
Cuisine: Mexican
Serves: 4
Chipotle Cilantro Cream
  • ½ cup - Mayonnaise
  • ½ cup - Sour cream
  • 2 - Chipotle en adobo sauce (canned) peppers
  • 2 TB - Chopped fresh cilantro
Avocado Tacos
  • 1 - Large avocado
  • 1 cup - Panko bread crumbs
  • 1 - Egg, beaten w/ 1 TB cold water
  • ½ cup - All-purpose flour
  • 1 TB - Kosher salt
  • Vegetable oil, for frying
  • 4 - Corn tortillas, warmed
  • 2 cups - Shredded lettuce (or cabbage)
  • 2 TB - Cilantro leaves
  • 1 cup - Pico de gallo, or salsa
Make the Chipotle Cilantro Cream
  1. Combine all ingredients in a blender and process until smooth.
  2. Refrigerate for 1-2 hours.
The Avocado Tacos
  1. Heat about 2 inches of oil to 350-375°F.
  2. Season the avocado slices with salt.
  3. Dredge avocado slices, one at a time, in flour; then dip in egg; then in panko crumbs.
  4. Fry breaded avocado slices until golden brown, about 4 minutes total, turning to ensure that they are evenly browned; set on on a paper towel-lined plate so that excess oil is absorbed.
  5. Serve fried avocados with lettuce/cabbage, cilantro and pico de gallo/salsa on soft corn tortillas; dress with Chipotle Avocado Cream.



  1. Kathryn @ anotherfoodieblogger says:

    Brilliant as usual, Adam!

  2. Such a beautiful and delicious looking dish! I love avocado and would eat them morning noon and night if given the chance.

  3. Oh Adam. You lucky boy! I’m only allowed to fry latkes in this house!

  4. You’re killing me with this stuff!
    It sounds so good! So good.

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