For the fried avocados-
- 1 large, ripe avocado
- 3/4 cup flour
- 1/2 cup milk
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
For the corn pico de gallo:
- 3/4 cup yellow corn
- 1/4 cup diced tomato (I used a Roma tomato)
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
For the spicy crema:
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1-1/2 teaspoons Sriracha (add more as desired)
- 8 corn tortillas
- 1/2 cup refried black beans (or refried pinto beans)
- 2 ounces shredded cheddar cheese
Vegetable oil, for frying (about 1-1/2 cups)
- Make the corn pico de gallo first so that the flavors have some time to meld together. Mix together the corn, tomato, cilantro, lime juice, and salt. Once mixed, refrigerate until ready to eat, but try to rest for at least 30 minutes.
- To make the spicy crema: Mix together the sour cream with the lime juice and all of the spices. Refrigerate until ready to serve. If consistency is too thick for your liking, add a splash of milk or water to thin,
- To make the fried avocado: Place the flour, milk, and panko each in a separate bowl. Season the flour with 1/4 teaspoon salt, and season the panko with 1/4 teaspoon salt, and mix to combine. Working in batches, dredge in flour, shaking off excess. Coat with milk, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large skillet, and heat over medium (or 350 degrees). Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a cooling rack to drain. Season with salt as soon as sliced are moved to the cooling rack.
- To build: Layer two corn tortillas, and top with refried beans, fried avocado, corn pico de gallo, crema, and cheese. (You can also serve the crema on the side, to dip).