Pickled Onions and Cukes:

¾ cup cider vinegar

½ cup water

¼ cup sugar

1 teaspoon salt

1 large red onion, thinly sliced and slices cut into half moons

1 cup very thin cucumber slices



½ cup sour cream

½ cup heavy cream + 2 tablespoons

1 avocado, pitted and flesh scooped out of the shell

¼ cup cilantro leaves

½ teaspoon salt


Ancho Salsa:

2 Bolner’s Fiesta Extra Fancy Chili Ancho

1 pint grape tomatoes

1 clove garlic, rough chopped

1 small onion, rough chopped (about ½ cup)

½ teaspoon salt

1 teaspoon Bolner’s Fiesta Extra Fancy Crushed Red Pepper

1 tablespoon honey


Fried Avocados:

vegetable oil for frying (about 2-3 cups)

1 large egg

1 cup panko bread crumbs

2 avocados, ripe but not mushy

2 teaspoon salt

8, 5” corn tortillas (or 4, 8” tortillas)

1 cup pepper jack cheese, hand shredded

1 cup crumbled Cotija or feta cheese

1 cup cilantro leaves

2 limes, quartered


To make the pickled onions and cucumbers, combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring to dissolve sugar.  Pour the hot liquid into a large jar and add the onion and cucumber slices to the jar and shake so that everything is covered in the liquid.  If needed open the jar and press the veggies into the liquid with a fork.  Shake occasionally to ensure the onions are all coated in the liquid.

To make the crema, combine the sour cream, heavy cream, avocado, cilantro, and salt in a blender or food processor and process until smooth.  Keep chilled until ready to assemble tacos.  Optional – put the crema in a plastic squeeze bottle for pretty presentation.

To make the salsa, remove the stem and seeds from each chili and place them in a large saucepan.  Turn the heat to medium high and toast the chilies for 1 minute on each side.  Cover them with 2 cups of water and bring to a boil.  Cook for 8-10 minutes until the chilies are soft and reconstituted.

Place reconstituted the chilies in a food processor or blender along with ½ cup of their cooking liquid, tomatoes, garlic, onion, salt, crushed red pepper, and honey.  Process until smooth and pour into a medium saucepan.  Bring to a boil and reduce the heat to low and let cook for 15-20 minutes to let the flavors meld and sauce reduce slightly.  Cool to room temperature.

Place the oil in a large Dutch oven or deep cast iron skillet so that the oil is at least two inches deep.  Heat to 350 degrees.

Beat the egg in a pie plate or shallow baking dish and place the panko crumbs in another dish.  Cut the avocados in half and remove pit.  Using a large spoon, scoop the flesh out of the skin in one piece and cut each half into three equal wedges.  Coat each wedge in egg and press into the panko crumbs to well coat.  Fry in batches, careful not to crowd, until golden brown, turning as needed.  Cook for 1-2 minutes total.  Remove to a paper towel-lined plate and season liberally with salt immediately.

Heat your grill or grill pan to medium high heat and drizzle with olive oil.  Toast the tortillas on the grill until they are toasty.  Turn and place a couple of tablespoons of the pepper jack cheese don’t the center of the tortilla and toast for 1 minute more until cheese begins to melt and tortilla is toasted on the other side.  Remove from heat.

Place 2-3 pieces of fried avocado on top of the cheese in the center of each tortilla.  Spoon a few tablespoons of the ancho salsa on top of the avocados.  Top with a few of the pickled onions, drizzle with the crema and sprinkle with the Cotija cheese and cilantro leaves.  Serve with lime on the side.  DEVOUR!

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