Here's your place to come talk about food & booze whenever you feel like it.
Hello my wonderful cats and kittens, and welcome back to another soul-soothing installment of Recipe of the Week. Last week, we spent some time discussing the glorious taco, and you all really brought your A game. There were almost 300 comments, and they warmed my cold, cold heart.
I don't have any good taco recipes I've tried before, but I've been wanting to make these Fried Avocado Tacos for a long time, and this site has great recipes. MAKE THESE FOR ME PLEASE CLAIRE, MAKE AND EAT THEM! I will live vicariously through you.
You should read the full recipe on A Cozy Kitchen, but it's pretty simple. You basically just need avocados, a flour/egg wash/bread crumb situation, and some oil. Because I'm a meddler, I added some onion powder and granulated garlic to my panko mixture, and it was a good call.
Heat about an inch of oil to 375F, and dip your avocado slices in flour, then a beaten egg, then the bread crumbs. Fry on each side for 30 seconds at a time, until golden brown. Let drain on paper towels. Throw those babies in a tortilla, along with whatever toppings you desire. I use the suggested cotija, radishes, and lime, and I will say that the lime is an absolute must, as you need the acidity to cut through the richness of the fried avocado. I also added sour cream and hot sauce, because I love sour cream and (reasonably) hot sauce.
Your next assignment is a pungent one.
Though some may consider garlic to be more of a flavor-boosting ingredient than the star of the show, I like to think of it as "necessary to existence." Though you won't win many make-out partners after chomping on a clove or two, I'd say it's worth sacrificing a little smooching for a different kind or mouth bliss. (Also, you could just have your kissing buddy eat some garlic too -- problem solved.)
So obviously what I want from all of you beautiful people are your favorite recipes that HEAVILY feature garlic. I want the garlic to be prominent and obvious. There shall be none of this "one clove" business. (Seriously though, who actually only uses one clove of garlic in a recipe? I almost always add an extra clove or two than what the recipe calls for, but I'm an animal like that.)