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Fried Avocado Tacos
Ingredients
  • subheading: 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
  • subheading: TACOS:
  • 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
  • subheading: SPECIAL EQUIPMENT:
  • A deep-fry thermometer
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