Fried Avocado Tacos II

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Poblano ranch dressing:
1 poblano chile
2 scallions, chopped
1/2 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper

2 large eggs, beaten to blend
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 avocado, halved, pitted, cut into 8 wedges
Kosher salt
Vegetable oil (for frying- about 4 cups)
1 15-ounce can refried beans, warmed
8 corn tortillas
2 cups shredded iceberg lettuce
1 cup prepared pico de gallo
1 cup shredded Monterey Jack
Special equipment: A deep-fry thermometer


Makes 4 servings

The secret to this dish is the crunchy and creamy deep-fried avocado.

For poblano ranch dressing:
Char chile over a gas flame, turning occasionally, until skin is blackened, and transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl, and season with salt and pepper.

For tacos:
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.

Pour oil into a large deep skillet to a depth of 1 1/2″ and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined plate to drain. Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.