Avo Tacos (Paleo and Gluten-Free)
There are taco stands on every corner in Austin. When I moved here I expected to hear about the one "end-all be-all" taco. The place where all the locals went but had yet to reach the masses of tourists. The absolute best taco joint in Austin. Well, allow me to let you in on a little secret:
It doesn't exist. In New York they say that the best bagel shop is the one closest to you. In Austin, the best taco spot is indeed, the one closest to you. They are all that good.
But there is one taco restaurant that is damn good (seriously...it's their tagline) called Torchy's Tacos. Torchy's has a little something on their menu called the fried avocado taco, and once you've tried it? Well, if you're me, you go home and attempt to re-create it so that your unhealthy obsession can become just a bit healthier.
I'm proud to say that I succeed! These guys are as delicious as their inspiration and even better, I would easily classify them as healthy. They're baked, not fried, and all the ingredients are paleo and gluten-free! Also of note: this is one of Matty's favorite meals I've ever prepared for us and that's saying a lot.
Torchy's adds refried beans, slaw, and sauce to their taco. This time around we added brisket, shredded lettuce, and chopped onion. But absolutely nothing beats these tacos paired with Sir Kensington's Chipotle Mayo. It is our favorite condiment, hands down, and we put it on everything from eggs to chicken salad. Click the link to see where it's sold near you because if you haven't tried it yet then you're wrong. (Psst - it's paleo and gluten-free, too!)
And by the way, "Avo Tacos" is just a term that happens when a Texan and an Aussie marry. We think it should catch on.
AVO TACOS (PALEO AND GLUTEN-FREE)
Yield 2-4 servings
2 firm avocados (almost ripe)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/3 cup tapioca flour (substitute corn starch if not Paleo or GF)
1 large egg
1 teaspoon mustard
1-1/2 cups crushed olive oil kettle cooked potato chips (like these from Trader Joe's)
Corn tortillas (if only GF) or lettuce wraps (iceberg or butter lettuce work best)
Sir Kensington's Chipotle Mayo
Meat (brisket, chicken, taco meat)
Shredded lettuce or slaw
Raw cheddar cheese
...or whatever combination you love!
Preheat oven to 425°F (218°C) and line baking sheet with non-slip mat or parchment paper.
Slice each avocado into 8 pieces (for a total of 16).
Prepare three dipping bowls:
1. Tapioca flour and half seasonings.
2. Beaten egg and mustard.
3. Crushed chips (put them in a plastic bag and crush with the bottom of a measuring cup) and other half of seasonings.
Dip avocado slices in bowls 1, 2, and 3. Place on baking sheet and bake for 12-15 minutes, turning once.
Place 2-3 in each tortilla or lettuce wrap, add preferred additions, and enjoy!
Avocado part of recipe inspired by this one.